Stuffed Manicotti with Rich Meat Sauce and Golden Mozzarella Recipe

Introduction

Stuffed Manicotti with Meat Sauce is a comforting Italian classic that brings together tender pasta shells filled with a creamy ricotta mixture and a rich, savory meat sauce. It’s perfect for a family dinner or special occasion, delivering hearty flavors that everyone will love.

Ingredients

• 8 manicotti shells (uncooked)
• 1 lb ground beef (85% lean)
• 1 cup ricotta cheese (whole milk)
• 1 large egg
• ½ cup grated Parmesan cheese
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1 tablespoon olive oil

Instructions

1. Step 1: Cook the manicotti shells al dente, about 2 minutes less than package instructions. Drain carefully and rinse with cold water. Lay them on a clean kitchen towel and gently pat dry inside and out with paper towels to prevent watery filling.
2. Step 2: Heat a large skillet over medium-high heat and brown the ground beef, breaking it up as it cooks. Drain excess fat, leaving about a tablespoon in the pan. Pour in marinara sauce and simmer for 5-10 minutes, stirring occasionally to avoid sticking.
3. Step 3: In a 9×13 baking dish, spread ½ cup of the meat sauce on the bottom. Mix the ricotta cheese, egg, Parmesan, salt, and pepper until combined. Use a piping bag or a ziplock bag with a corner cut off to fill each manicotti shell with the ricotta mixture.
4. Step 4: Arrange the stuffed shells snugly in the baking dish. Pour remaining meat sauce evenly over the shells, then sprinkle shredded mozzarella on top.
5. Step 5: Bake at 375°F for about 25 minutes or until the cheese is melted, golden, and bubbly. Let rest for 5 minutes before serving to allow everything to set.

Tips & Variations

• Swap ground beef for ground turkey or Italian sausage for a different flavor profile.
• If you don’t have ricotta, blend cottage cheese until smooth as a substitute.
• Use gluten-free manicotti shells if you need a gluten-free option, adjusting cooking times as necessary.
• If adding fresh spinach, be sure to wilt and squeeze out all moisture before mixing it into the filling to avoid sogginess.
• Drain watery ricotta in a fine mesh strainer for 30 minutes to prevent soggy filling.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 15-20 minutes. You can also reheat individual portions in the microwave, covered, until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the manicotti ahead of time?

Yes, you can assemble the stuffed manicotti in the baking dish and cover it tightly with foil. Refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if cooking from cold.

Do I have to precook the manicotti shells?

Yes, cooking the shells al dente prevents them from becoming mushy after baking. They will finish cooking in the oven, so avoid overcooking them during boiling.

Stuffed Manicotti with Rich Meat Sauce and Golden Mozzarella Recipe

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★★★★★

4.5 from 76 reviews

This Stuffed Manicotti with Meat Sauce recipe delivers a comforting Italian classic featuring tender manicotti shells filled with a rich ricotta and ground beef mixture, simmered in luscious marinara sauce, and topped with golden melted mozzarella cheese. Perfect for a hearty family meal or special occasion, the dish balances savory meatiness with creamy cheesiness and bright tomato flavors.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Manicotti and Meat Sauce

• 8 manicotti shells (uncooked)
• 1 lb ground beef (85% lean)
• 2 cups marinara sauce
• 1 tablespoon olive oil
• 1 cup shredded mozzarella cheese

Ricotta Filling

• 1 cup ricotta cheese (whole milk)
• 1 large egg
• ½ cup grated Parmesan cheese
• 1 teaspoon salt (kosher)
• ½ teaspoon freshly ground black pepper

Instructions

1. Prep the Manicotti Shells: Cook the manicotti shells al dente by boiling them for about 2 minutes less than the package instructions recommend to avoid mushiness after baking. Drain carefully and rinse with cold water to stop cooking. Lay them out on a clean kitchen towel and gently pat dry inside and out with a paper towel to prevent a watery filling.
2. Cook the Meat Sauce: Heat a large skillet over medium-high heat and brown the ground beef, breaking it up as it cooks. Drain excess fat, leaving about one tablespoon for flavor. Pour in the marinara sauce and let it simmer for 5–10 minutes, stirring occasionally to thicken slightly and meld the flavors.
3. Assemble and Bake: Preheat your oven to 375°F. Spread about ½ cup of meat sauce on the bottom of a 9×13 baking dish to prevent sticking. In a bowl, combine ricotta, egg, Parmesan, salt, and pepper to create the filling. Use a piping bag or a ziplock with the corner cut off to fill each manicotti shell with the ricotta mixture, then place them snugly in the dish. Pour the remaining meat sauce over the shells and sprinkle the shredded mozzarella cheese on top. Bake uncovered for approximately 25 minutes until the cheese is bubbly and golden. Let the dish rest for 5 minutes before serving to allow it to set.

Notes

• Substitute ground turkey or Italian sausage for beef; adjust seasoning accordingly.
• If you lack ricotta, smooth blended cottage cheese makes a suitable substitute.
• For gluten-free versions, use gluten-free manicotti shells and confirm cooking times.
• When adding fresh spinach, wilt and squeeze it dry to avoid excess moisture in filling.
• Drain ricotta in a fine mesh strainer for 30 minutes if it’s watery to prevent soggy manicotti.

Keywords: stuffed manicotti, meat sauce, Italian pasta bake, ricotta filling, baked pasta, comfort food