Stuffed Manicotti with Meat Sauce and Cheese Recipe
This Stuffed Manicotti with Meat Sauce recipe offers a classic Italian-American favorite, featuring tender pasta tubes filled with a creamy cheese mixture and smothered in a rich, savory meat sauce. Perfectly baked to bubbly, golden perfection, this hearty dish combines ground beef, Italian sausage, and a blend of ricotta, mozzarella, and Parmesan cheeses for an irresistible meal that captures all the cozy comfort of traditional Italian cooking.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
Scale
Pasta
- 12 large manicotti shells
Meat Sauce
- 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
Cheese Filling
- 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
Instructions
- Cook the Manicotti Shells: Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook the manicotti shells until just al dente, about 6-7 minutes. Drain them carefully to avoid breakage, then lay the shells out on a baking sheet to cool and prevent sticking, which will make stuffing easier.
- Prepare the Meat Sauce: While the pasta cooks, heat a skillet over medium heat and brown the ground beef and Italian sausage together with the diced onion. Break the meat up as it cooks, browning it thoroughly for about 8 minutes. Drain off excess fat, leaving about one tablespoon for flavor. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the marinara sauce and let the mixture simmer for 10 minutes to meld the flavors.
- Make the Cheese Filling: In a large bowl, combine the well-drained ricotta, 1 cup of mozzarella, grated Parmesan, egg, dried basil, dried oregano, and a pinch of salt and black pepper. Mix well with a fork to ensure the filling is smooth and the ingredients are evenly incorporated. Adjust seasoning to taste.
- Assemble and Bake: Spread half of the prepared meat sauce evenly on the bottom of a baking dish. Using a teaspoon or piping bag, gently fill each manicotti shell with the cheese mixture, taking care not to overstuff them to prevent bursting. Arrange the filled shells seam-side down in the dish. Pour the remaining meat sauce over the shells, then sprinkle the remaining 1 cup of mozzarella cheese on top. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is bubbly and lightly golden. Let the dish rest for 5 minutes before serving to allow it to set.
Notes
- Do not overcook the manicotti shells; they will finish cooking in the oven.
- Drain the ricotta well to prevent a watery filling.
- Use a piping bag or a small spoon to fill the manicotti shells carefully to avoid breaking.
- Letting the baked dish rest before serving helps maintain its shape and avoids cheese spills.
- You can prepare the meat sauce and cheese filling in advance to save time on serving day.
Keywords: Stuffed manicotti, meat sauce, baked pasta, Italian comfort food, ricotta filling, mozzarella, Italian sausage, ground beef
