No-Fuss Stuffed Manicotti
- 1 lb. ground beef
- 2 26 oz. jars Ragu Chunky Sun-dried Tomato & Sweet Basil Pasta Sauce, divided
- 1 15 oz. container ricotta cheese, divided
- 1 8 oz. box uncooked manicotti
Preheat oven to 375 degrees. In 12-inch nonstick skillet, brown ground beef; drain. Stir in 1 C. pasta sauce and 1 C. ricotta cheese; set aside. In 13 x 9-inch baking dish, spread 2 C. pasta sauce. Fill uncooked manicotti with beef mixture and arrange in baking dish. Top with any remaining beef mixture, then top with remaining pasta sauce. Cover tightly with aluminum foil and bake 1 hour. Remove foil and top with spoonfuls of remaining ricotta cheese. Bake uncovered an additional 10 minutes. Let stand 10 minutes before serving.
Yield: 6 servings