Cheese Stuffed Manicotti
This filling dinner features three-cheese manicotti baked in a hearty, beefy tomato sauce.

Heat a large skillet over medium-high heat.

Cook and stir beef onion and roasted garlic in the hot skillet until browned and crumbly 5 to 7 minutes.

Continue to simmer until pan juices evaporate about 10 minutes more.

Add diced tomatoes tomato paste sugar 1 1/2 teaspoons salt oregano thyme bay leaf 1/2 teaspoon pepper and garlic salt; bring to a boil.

Reduce heat to medium-low and simmer until flavors blend about 30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil.

Cook manicotti in the boiling water stirring occasionally until cooked through but firm to the bite about 8 minutes.

Drain and cool slightly.