Name: Comforting Stuffed Manicotti Recipe with Easy Meat Sauce Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Italian-American
Ingredients: 1 pound ground beef or Italian sausage; 1 small onion, finely chopped; 3 garlic cloves, minced; 1 can (28 ounces) crushed tomatoes; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon red pepper flakes (optional); 1 tablespoon olive oil; 2 cups ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 large egg; 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley; 1/2 teaspoon garlic powder; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 12 manicotti shells; 1 cup shredded mozzarella cheese (for topping); Extra grated Parmesan cheese (optional)

Jump to Recipe

Introduction

This comforting stuffed manicotti recipe features tender pasta shells filled with a creamy cheese mixture and topped with a savory, easy meat sauce. Perfect for a hearty family dinner, it’s a classic Italian-American favorite that’s both satisfying and simple to prepare.

Three large pasta shells filled with browned ground meat sit on a white plate over a base layer of chunky red tomato sauce. Each pasta shell is bright yellow with a ridged texture and generously topped with melted white cheese mixed with green herbs, which is bubbling and slightly browned in spots. The fresh green herbs are sprinkled on top, adding a vibrant contrast to the creamy cheese and meat filling. The white plate rests on a white marbled surface, and the background is softly blurred with warm lighting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground beef or Italian sausage
1 small onion, finely chopped
3 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1 tablespoon olive oil
2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
12 manicotti shells
1 cup shredded mozzarella cheese (for topping)
Extra grated Parmesan cheese (optional)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the manicotti shells and cook until al dente, about 6-7 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
Step 2: Heat the olive oil in a skillet over medium heat. Add the ground beef or sausage and cook until browned, breaking it up with a wooden spoon as it cooks. Add the onion and garlic, cooking until softened, about 3 minutes.
Step 3: Stir in the crushed tomatoes, basil, oregano, salt, black pepper, and red pepper flakes if using. Simmer for 15-20 minutes, stirring occasionally.
Step 4: In a large mixing bowl, combine ricotta cheese, mozzarella, Parmesan, egg, parsley, garlic powder, salt, and black pepper. Mix until smooth and well combined.
Step 5: Use a pastry bag or a zip-top bag with the corner snipped off to pipe the ricotta mixture into each manicotti shell. If you don’t have a bag, carefully use a spoon to fill them.
Step 6: Spread a thin layer of meat sauce onto the bottom of a baking dish. Arrange the filled manicotti shells in a single layer, then cover with the remaining meat sauce. Sprinkle with mozzarella cheese and additional Parmesan, if desired.
Step 7: Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Step 8: Let the dish cool for about 5 minutes before serving to allow the flavors to meld and make it easier to serve.

Tips & Variations

For a vegetarian version, substitute the meat sauce with a sauce made from sautéed mushrooms, spinach, and bell peppers.
Fresh herbs like basil or oregano can brighten the flavor in both the sauce and cheese filling.
To save time, use pre-made marinara sauce instead of making your own meat sauce.
Try adding cooked spinach or chopped artichokes to the cheese filling for extra nutrients and flavor.

Storage

Store leftover manicotti in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 15-20 minutes. You can also microwave individual portions, covering them to retain moisture.

How to Serve

The dish shows thick pasta tubes standing upright in a circle on a white plate, each tube filled with a chunky brown meat sauce. The pasta and meat layer sit on a spread of deep red tomato sauce that covers the plate’s base. On top of the meat filling is a creamy white sauce mixed with green herbs, giving a speckled green and white texture that drips slightly over the pasta edges. The background is a white marbled surface with warm lighting that highlights the textures and colors of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze stuffed manicotti?

Yes, assemble the manicotti in a freezer-safe dish and cover tightly. Freeze for up to 2 months. When ready to bake, thaw overnight in the refrigerator and then bake as directed, adding extra time if still partially frozen.

What if I don’t have a pastry bag to fill the shells?

If you don’t have a pastry bag, you can use a spoon to carefully stuff the cheese filling into each manicotti shell. A small spoon or a butter knife can help guide the filling inside without tearing the pasta.