Irresistible Stuffed Manicotti with Hearty Meat Sauce
A classic Italian comfort dish featuring tender manicotti shells stuffed with creamy ricotta, baked in rich meat sauce, and topped with golden, bubbly mozzarella. Perfect for family dinners, meal prep, or cozy nights in.
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
Cook manicotti just until al dente to prevent tearing. Drain ricotta if watery to avoid soggy results. Fill shells about ¾ full to prevent bursting, and let the dish rest 5 minutes before serving for cleaner slices.