Ingredients

• 1 pound ground beef
• 1 small onion , diced
• 1 teaspoon roasted garlic
• 1 , 28 ounce
• 1 , 12 ounce
• 1 tablespoon white sugar
• 1.5 teaspoons salt
• 1 bay leaf
• 0.5 teaspoons dried oregano
• 0.5 teaspoons dried thyme
• 0.5 teaspoons ground black pepper
• 0.25 teaspoons garlic salt
• 1 , 8 ounce
• 30 ounces cottage cheese
• 1 , 8 ounce
• 0.25 cups grated Parmesan cheese
• 1 large egg , beaten
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 0.25 cups grated Parmesan cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Add beef, onion, and roasted garlic; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Continue simmering until pan juices evaporate, about 10 minutes more. Add diced tomatoes, tomato paste, sugar, 1 ½ teaspoons salt, bay leaf, oregano, thyme, ½ teaspoon black pepper, and garlic salt; bring to a boil. Reduce heat to medium-low; simmer sauce until flavors blend, about 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Fill a large pot with lightly salted water and bring to a boil. Add manicotti and return to a boil. Cook manicotti, uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and cool slightly.
4. 4 Combine cottage cheese, mozzarella cheese, ¼ cup Parmesan cheese, egg, ½ teaspoon salt, and ½ teaspoon black pepper in a bowl. Spoon a generous amount cheese filling into each manicotti shell.
5. 5 Pour enough sauce to cover bottom of a 9x13-inch baking dish. Arrange stuffed manicotti over sauce; pour remaining sauce over stuffed manicotti. Cover dish with aluminum foil.
6. 6 Bake in the preheated oven until bubbly, about 30 minutes. Sprinkle remaining ¼ cup Parmesan cheese over manicotti and return to the oven. Bake until cheese filling is melted, 10 to 15 minutes more.

Nutrition per serving