Cheesy Stuffed Manicotti With Meat Sauce (Printable version)
Tender pasta tubes filled with velvety ricotta and mozzarella, baked in a richly seasoned meat sauce for ultimate Italian comfort.
# Ingredient List:
→ For the Meat Sauce
01 - 1 tablespoon olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 pound ground beef
05 - 1 (24 ounce) can crushed tomatoes
06 - 1 (15 ounce) can tomato sauce
07 - 2 tablespoons tomato paste
08 - 1 teaspoon dried basil
09 - 1 teaspoon dried oregano
10 - ½ teaspoon red pepper flakes (optional)
11 - 1 teaspoon sugar
12 - Salt and black pepper, to taste
→ For the Cheese Filling
13 - 1 (15 ounce) container ricotta cheese
14 - 1½ cups shredded mozzarella cheese
15 - ¾ cup grated Parmesan cheese
16 - 1 large egg
17 - 2 tablespoons chopped fresh parsley
18 - ¼ teaspoon ground nutmeg
19 - Salt and black pepper, to taste
→ Pasta
20 - 12 manicotti shells (uncooked)
→ To Assemble
21 - 1 cup shredded mozzarella cheese
22 - ½ cup grated Parmesan cheese
23 - Fresh basil or parsley, for garnish (optional)
# How to Make It:
01 - Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish with cooking spray or a small amount of olive oil.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for 1 minute more until fragrant.
03 - Add ground beef to the skillet and cook until browned, breaking up with a wooden spoon as it cooks. Drain excess fat from the pan.
04 - Stir in crushed tomatoes, tomato sauce, tomato paste, dried basil, dried oregano, red pepper flakes (if using), sugar, salt, and black pepper. Simmer uncovered for 15-20 minutes over medium-low heat, stirring occasionally.
05 - Bring a large pot of salted water to boil. Cook manicotti shells for 1-2 minutes less than package instructions, as they will finish cooking in the oven. Drain and rinse gently with cold water to stop the cooking process.
06 - In a large mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, egg, chopped parsley, ground nutmeg, salt, and black pepper. Mix until smooth and well incorporated.
07 - Fill each manicotti shell with the cheese mixture using a piping bag, a small spoon, or a zip-top bag with the corner snipped off. Pack the filling firmly but gently to avoid tearing the pasta.
08 - Spread 1 cup of meat sauce evenly over the bottom of the prepared baking dish. Arrange filled manicotti in a single layer over the sauce.
09 - Spoon the remaining meat sauce evenly over the pasta, ensuring each tube is covered. Sprinkle with the remaining mozzarella and Parmesan cheese.
10 - Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
11 - Remove foil and continue baking for 10-15 minutes longer, until cheese is bubbly and golden brown on top.
12 - Let the manicotti rest for 10 minutes before serving to allow the filling to set. Garnish with fresh basil or parsley if desired.
# Expert Suggestions:
01 -
- The homemade meat sauce tastes like it simmered all day even though it comes together in under 30 minutes
- Filling those pasta tubes becomes oddly satisfying once you get the hang of it
- The cheese filling stays creamy and rich instead of drying out in the oven
02 -
- Undercook the pasta by at least 2 minutes because it will finish cooking in the sauce in the oven
- Let the manicotti cool completely after boiling so you do not burn your fingers while filling them
- A piping bag is worth the effort for filling but a zip top bag works in a pinch
03 -
- Room temperature ricotta mixes more smoothly than cold, so take it out of the fridge 30 minutes before mixing
- The nutmeg might seem unusual but it is the traditional Italian secret that makes the filling taste restaurant quality