Emily'S Manicotti

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Emily'S Manicotti to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Emily'S Manicotti, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/2 pound ground beef
• 1/2 pound pork sausage
• 1/2 cup chopped sweet onion
• 1 teaspoon minced garlic
• 1/4 cup Italian seasoned dry
• bread crumbs
• 1 tablespoon chopped fresh
• parsley
• 1 teaspoon dried oregano
• 1 (16 ounce) jar pasta sauce
• 1 (8 ounce) package manicotti
• shells
• 1 cup shredded mozzarella
• cheese

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Preheat oven to 375 degrees F (190 degrees C)

Step 2: Technique & Execution

Lightly grease a 9x13 inch baking dish

Step 3: Technique & Execution

Cook the beef and pork in a skillet over medium-high heat until evenly brown

Step 4: Technique & Execution

Drain grease, and transfer meat to a large bowl

Step 5: Technique & Execution

Place onion and garlic in the skillet, and cook until onion is tender

Step 6: Technique & Execution

Transfer to bowl with beef