Discover the ultimate comfort food with this stuffed manicotti with meat sauce recipe. Creamy ricotta-filled pasta tubes smothered in rich, savory meat sauce and topped with golden mozzarella—this dish will have everyone asking for seconds. Perfect for family dinners or cozy nights in, it’s a true Italian classic elevated for modern kitchens.
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Ingredients
- 8 uncooked manicotti shells
- 1 lb (450 g) ground beef (85% lean)
- 1 cup ricotta cheese (whole milk)
- 1 large egg
- ½ cup grated Parmesan cheese
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1 tbsp olive oil
Optional Add-ins & Substitutions
- Ground turkey or Italian sausage for a lighter or spicier option
- Cottage cheese (blended) as a ricotta substitute
- Fresh spinach, wilted and drained, for a veggie boost
- Gluten-free manicotti shells if needed
Instructions For Stuffed Manicotti with Meat Sauce
Step 1: Prepare the Manicotti Shells
- Cook shells al dente (2 minutes less than package instructions).
- Drain and rinse with cold water, then lay on a kitchen towel.
- Pat dry to prevent soggy filling.
Step 2: Make the Meat Sauce
- Heat a skillet over medium-high and brown ground beef, breaking it apart.
- Drain excess fat, leaving about 1 tbsp for flavor.
- Add marinara sauce and simmer 5–10 minutes, stirring occasionally.
Step 3: Prepare the Filling
- In a bowl, combine ricotta, egg, Parmesan, salt, and pepper.
- Optional: fold in wilted spinach or herbs.
Step 4: Assemble and Bake
- Preheat oven to 375°F (190°C).
- Spread ½ cup meat sauce in a greased 9×13 baking dish.
- Fill shells with ricotta mixture using a piping bag or spoon.
- Arrange shells in the dish, pour remaining meat sauce on top, and sprinkle with mozzarella.
- Bake for 25 minutes or until cheese is golden and bubbly.
- Let rest 5 minutes before serving.
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Pro Tips
- Don’t overstuff: Fill shells ¾ full to prevent bursting.
- Room-temperature ingredients: Ensures smooth, creamy filling.
- Drain watery ricotta: Prevents soggy manicotti.
- Simmer sauce: Thick sauce avoids excess moisture.
- Make extra: This dish reheats beautifully for leftovers.
Why This Recipe Works
- Rich, cheesy filling with tender pasta creates ultimate comfort.
- Savory meat sauce complements creamy ricotta perfectly.
- Easy to prep ahead and freeze for busy nights.
- Crowd-pleaser for family dinners or special occasions.
Substitutions & Variations
- Protein: Swap beef for turkey, sausage, or plant-based ground meat.
- Cheese: Add shredded provolone or fontina for extra flavor.
- Vegetables: Mix in spinach, mushrooms, or roasted red peppers.
- Sauce: Use spicy arrabbiata sauce for a kick.
Make-Ahead, Storage & Reheating Guide
Make-Ahead: Assemble unbaked manicotti and refrigerate up to 24 hours. Add 5–10 minutes to baking time if cold.
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Storing: Refrigerate in an airtight container for 3–4 days.
Freezing: Freeze individual portions or the entire pan (unbaked) for up to 3 months. Thaw overnight in fridge before baking.
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Reheating:
- Microwave single portions at 50% power for 2–3 minutes.
- Bake larger portions at 350°F (175°C) for 20 minutes, uncovered for last 5 minutes for crispiness.
Serving Ideas For Stuffed Manicotti with Meat Sauce
- Garlic Bread: Perfect for soaking up sauce.
- Green Salad: Mixed greens with vinaigrette balance richness.
- Roasted Veggies: Zucchini, broccoli, or eggplant as a healthy side.
- Extra Sauce: Serve on the side for extra indulgence.
Nutrition (Per Serving Estimate)
- Calories: ~450
- Protein: 25g
- Carbohydrates: 35g
- Fat: 20g
- Fiber: 3g
- Calcium: 200mg
Frequently Asked Questions About Stuffed Manicotti with Meat Sauce
Can I make this ahead of time?
Yes! Assemble unbaked manicotti and refrigerate or freeze. Bake when ready.
Can I use no-boil shells?
Yes, but they require slightly more sauce and covered baking to soften properly.
How do I prevent soggy manicotti?
- Don’t overcook pasta initially.
- Drain ricotta if watery.
- Let dish rest 5–10 minutes after baking.
This stuffed manicotti with meat sauce is a timeless Italian comfort dish that’s perfect for family dinners, special occasions, or meal prep. Creamy, cheesy, and packed with savory flavor, it will quickly become a staple in your kitchen. Enjoy the melty goodness and don’t forget to share it with loved ones!
Irresistible Stuffed Manicotti with Hearty Meat Sauce
Equipment
- large pot
- skillet
- Mixing bowl
- 9×13-inch baking dish
- Oven
Ingredients
- 8 uncooked manicotti shells
- 1 lb ground beef (85% lean)
- 1 cup whole milk ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1 tbsp olive oil
Instructions
- Cook manicotti shells in salted water until al dente, about 2 minutes less than package directions. Drain, rinse with cold water, and lay flat to dry.
- Heat olive oil in a skillet over medium-high heat. Brown ground beef, breaking it apart. Drain excess fat, leaving about 1 tablespoon.
- Add marinara sauce to the beef and simmer for 5–10 minutes, stirring occasionally.
- In a bowl, mix ricotta, egg, Parmesan cheese, salt, and pepper until smooth.
- Preheat oven to 375°F (190°C). Spread ½ cup meat sauce in a greased 9×13-inch baking dish.
- Fill manicotti shells about ¾ full with ricotta mixture and arrange them in the dish.
- Pour remaining meat sauce over shells and sprinkle with mozzarella cheese.
- Bake for 25 minutes until cheese is melted and bubbly. Let rest 5 minutes before serving.
Notes
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