Cheesy Manicotti Pasta Bake
Satisfies that comfort food craving! Hearty one-dish casserole perfect for a cool fall day. Savory tomato sauce mixed with pasta and melted cheese.
- 1 lb ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 cups water
- 1 (16oz) pkg medium shell pasta
- 1 (14oz) can, crushed tomatoes
- 1 (8oz) can tomato sauce
- 1 tbsp sugar
- 3 tsp dried basil
- 0.5 tsp dried Italian seasoning
- salt and pepper to taste
- 1 cup Wisconsin ricotta cheese
- 2 cups Wisconsin mozzeralla cheese, shredded
- 1 cup Wisconsin parmesan cheese, shredded
- Heat oven to 425°F.
- In Dutch oven or large stock pot, brown beef and onion over medium heat, about 5 minutes. Drain, leaving beef and onion in the pot.
- Stir in garlic and simmer 30 seconds. Add water, uncooked pasta, crushed tomatoes, tomato sauce, sugar, basil, Italian seasoning, salt and pepper.
- Bring to boil, reduce heat; simmer, uncovered, until pasta is tender, about 15 minutes. Season to taste with additional salt and pepper.
- Drop large scoops of ricotta cheese on top of pasta. Sprinkle with mozzarella and parmesan. Bake until cheese is melted and bubbly, about 15-20 minutes.