Manicotti al Forno with Slow-Braised Beef Ragù

Tender pasta tubes baked under a blanket of bubbling cheese and a rich, slow-braised beef ragù that tastes like it simmered all day (because it did).

Ingredients

• 2 1/2 lb (1.1 kg) beef chuck roast (well-marbled), cut into 3-inch chunks
• 2 tsp kosher salt (plus more to taste)
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 large onion, finely diced
• 2 medium carrots, finely diced
• 2 celery stalks, finely diced
• 6 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 1 cup dry red wine (or beef broth)
• 1 can (28 oz / 794 g) crushed tomatoes
• 1 cup beef broth (or water)
• 2 bay leaves
• 15 oz (425 g) ricotta cheese
• 2 cups (200 g) shredded mozzarella, divided
• 1 cup (100 g) grated Parmesan, divided
• 1 large egg
• 2 tbsp chopped fresh parsley (or 2 tsp dried)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 manicotti tubes (about 6–8 oz / 170–225 g)
• 2 tbsp butter (for the baking dish, optional but delicious)

Method

• 1

  Step 1: Sear the beef

  Pat beef dry (dry meat browns better). Season with salt and pepper. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear beef in batches, 3–4 minutes per side, until deeply browned. Transfer to a plate.

• 2

  Step 2: Build the flavor base

  Reduce heat to medium. Add onion, carrot, and celery to the same pot with a pinch of salt. Cook, scraping up browned bits, until softened and lightly golden, 8–10 minutes. Add garlic and cook until fragrant, 30 seconds. Stir in tomato paste, oregano, and red pepper flakes; cook 2 minutes until the paste darkens slightly (this removes raw tomato flavor).

• 3

  Step 3: Braise low and slow

  Pour in wine and simmer 2–3 minutes, scraping the pot well, until the alcohol smell cooks off. Add crushed tomatoes, broth, and bay leaves. Return beef (and any juices) to the pot. Bring to a gentle simmer, then cover and cook on low heat for 2 1/2–3 hours, stirring occasionally, until beef shreds easily with a fork.

• 4

  Step 4: Shred and thicken the ragù

  Remove beef, shred with two forks, then return to the sauce. Simmer uncovered 15–25 minutes until the sauce is thick and spoonable (you want it rich, not watery, so it doesn’t flood the casserole). Remove bay leaves. Taste and adjust salt and pepper.

• 5

  Step 5: Mix the ricotta filling

  In a bowl, combine ricotta, **1 1/2 cups** mozzarella, **3/4 cup** Parmesan, egg, parsley, salt, and pepper. Mix until smooth.

• 6

  Step 6: Cook manicotti (just until flexible)

  Bring a large pot of salted water to a boil. Cook manicotti **2 minutes less** than package directions (they should be pliable but still firm). Drain and rinse briefly under cool water to stop cooking. Drizzle with a little olive oil and gently toss to prevent sticking.

• 7

  Step 7: Assemble the casserole

  Heat oven to **375°F / 190°C**. Butter a 9x13-inch baking dish. Spoon **1 1/2 cups** ragù into the bottom and spread out. Fill manicotti: transfer ricotta mixture to a piping bag (or zip-top bag with corner snipped) and pipe into tubes (less mess and fewer broken shells). Arrange filled manicotti in the dish in a snug single layer.

• 8

  Step 8: Sauce and cheese

  Spoon remaining ragù over the manicotti, ensuring the pasta is well-covered (exposed edges can dry). Sprinkle with remaining **1/2 cup** mozzarella and remaining **1/4 cup** Parmesan.

• 9

  Step 9: Bake until bubbling

  Cover with foil (lightly oiled underside helps prevent sticking) and bake **25 minutes**. Remove foil and bake **15–20 minutes** more until the top is browned in spots and the sauce is bubbling around the edges. Rest **10–15 minutes** before serving so it slices cleanly.

Tips

• **Make-ahead**: Braise the ragù up to **3 days ahead** (it gets better). Assemble the casserole up to **24 hours ahead**, cover and refrigerate; bake with an extra **10–15 minutes** covered time.
• **Freezing**: Freeze baked or unbaked (tightly wrapped) up to **3 months**. Thaw overnight, then bake covered until hot through and bubbling.
• **No piping bag?** Use a small spoon to pack filling in from both ends, or use a sturdy zip-top bag.
• **Ragù consistency matters**: If your sauce seems loose, simmer uncovered longer—thick, glossy, and spoonable is the goal.
• **Serve with**: A crisp green salad with a sharp vinaigrette and warm bread to swipe through the ragù.

Nutrition (per serving, estimate)