A ground beef and ricotta stuffed manicotti baked in a tomato sauce, and because there's no need for pre-cooking the pasta it's easier to fill and cuts way down on prepping and cooking time.
Preheat oven to 400°F. Pull out a 9x13 baking dish and set aside.
Add the ground beef to a large saucepan over medium heat. Cook, while breaking up the beef using a spatula, until the beef is browned, about 7 minutes.
Transfer the beef to a large mixing bowl and stir in the ricotta, Parmesan, garlic, salt, and eggs. Mix well to combine and set aside.
Heat the oil in the now empty saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until the onions are softened, about 5 minutes. Stir in the tomatoes, basil, garlic, parsley, oregano, and 1/2 tsp salt. Bring to a slight boil then reduce heat to low and simmer for 10 minutes, stirring often. Take off the heat and season with salt & pepper to taste.
Spread a small amount of the sauce in the 9x13 baking dish, just enough to cover the bottom. Fill the uncooked manicotti evenly with the beef mixture and lay the stuffed manicotti in the baking dish. Pour the remaining sauce into the baking dish over the manicotti. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes or until the pasta is cooked.
Remove the baking dish from the oven. Take the foil off of the baking dish and sprinkle the mozzarella cheese evenly over top of the pasta. Return the baking dish back into the oven and bake, uncovered, until cheese is lightly browned and bubbly, about 10 more minutes.
Take the baking dish out of the oven and allow to rest for 10 minutes before serving.
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