Name: Stuffed Manicotti with Meat Sauce and Cheese Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Italian-American
Ingredients: 12 large manicotti shells; 1 lb ground beef (80/20 blend); ½ lb Italian sausage, casings removed; 1 medium onion, finely diced (about 1 cup); 2 cloves garlic, minced; 24 oz marinara sauce; Salt and freshly ground black pepper, to taste; 15 oz whole milk ricotta, well-drained (about 2 cups); 2 cups shredded mozzarella cheese, divided (packed measure); ½ cup grated Parmesan cheese; 1 large egg; 1 tsp dried basil; 1 tsp dried oregano; Salt and freshly ground black pepper, to taste

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Introduction

Stuffed manicotti with meat sauce is a comforting Italian classic that’s perfect for family dinners. This recipe combines tender pasta shells filled with a rich, cheesy mixture and simmered in a savory meat sauce. It’s hearty, flavorful, and sure to please a crowd.

Two stuffed pasta shells rest on a white plate with a white marbled texture background. Each shell is thick and ribbed, bright yellow in color. The shells are filled with a creamy white cheese mixture that is slightly spilling out. A rich, chunky red meat sauce covers half of each shell, topped with melted mozzarella cheese that is golden and bubbly, sprinkled with finely chopped green herbs. The sauce looks thick and hearty, pooling slightly around the base of the pasta. The photo is taken close up, catching the shine and texture of the cheese and meat sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 manicotti shells – large tube-shaped
1 lb ground beef – 80/20 blend
½ lb Italian sausage – casings removed
1 medium onion, finely diced (about 1 cup)
2 cloves garlic, minced
24 oz marinara sauce
15 oz whole milk ricotta, well-drained (about 2 cups)
2 cups shredded mozzarella, divided (packed measure)
½ cup grated Parmesan
1 large egg
1 tsp dried basil
1 tsp dried oregano
Salt and freshly ground black pepper, to taste

Instructions

Step 1: Preheat your oven to 375°F. Cook the manicotti shells in boiling salted water until just al dente, about 6-7 minutes. Drain gently and lay them out on a baking sheet to cool, preventing sticking.
Step 2: While the pasta cooks, brown the ground beef, Italian sausage, and diced onion in a skillet over medium heat. Break up the meat and cook about 8 minutes until browned. Drain most of the fat, leaving about a tablespoon. Add minced garlic and cook for 30 seconds. Stir in the marinara sauce and let simmer for 10 minutes.
Step 3: In a large bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, dried basil, oregano, salt, and pepper. Mix well, breaking up any lumps. Adjust seasoning to taste.
Step 4: Spread half of the meat sauce evenly in a baking dish. Using a teaspoon or piping bag, stuff each manicotti shell with the cheese filling without overfilling. Arrange shells seam-side down in the dish. Pour the remaining sauce over the shells and sprinkle with the reserved 1 cup mozzarella. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden. Let rest 5 minutes before serving.

Tips & Variations

For extra flavor, add a pinch of crushed red pepper flakes to the meat sauce while simmering.
Substitute ground turkey for beef and sausage to make a lighter version.
Use fresh herbs instead of dried for a brighter taste—about 1 tablespoon each.
Try adding chopped spinach or cooked mushrooms to the cheese filling for added nutrition and texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F until warmed through, about 15-20 minutes. You can also freeze cooked manicotti for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Two rolled pasta shells filled with a layer of creamy white cheese at the bottom, topped with a thick layer of cooked minced meat inside, all covered in rich red tomato sauce with melted mozzarella cheese spread on top and lightly sprinkled with herbs; the dish sits on a plain white plate placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use no-boil manicotti shells for this recipe?

Yes, no-boil shells save time by eliminating the initial boiling step. If using them, ensure you add extra sauce to help soften the pasta during baking.

What can I do if my ricotta is too watery?

Drain ricotta by placing it in a fine mesh strainer lined with cheesecloth over a bowl for 30 minutes. This helps prevent a watery filling and keeps your manicotti from becoming soggy.