Stuffed Manicotti with Rich Meat Sauce and Golden Mozzarella Recipe
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.
- 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
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
- 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.
- 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.
- 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
