manicotti with meat recipe

Written ByJenny Smyth Posted on
manicotti with meat recipe
Jump to Recipe Jump to Video Print Recipe

The Best manicotti with meat recipe

I love making manicotti with meat for my family because it’s a classic Italian dish that’s easy to make and always a crowd-pleaser. The combination of tender pasta, rich meat sauce, and creamy ricotta cheese is a match made in heaven.

My kids can’t get enough of it, and I appreciate how it’s a relatively healthy option for a comfort food. Unlike some other pasta dishes, manicotti with meat is surprisingly low in calories and high in protein, making it a great option for families on the go.

I first learned to make this recipe from my Italian grandmother, who taught me the importance of using fresh ingredients and letting the flavors meld together. Over the years, I’ve tweaked the recipe to suit my family’s tastes, but the core elements remain the same: tender pasta, rich meat sauce, and creamy ricotta cheese.

Whether we’re having it as a special occasion meal or just a quick weeknight dinner, manicotti with meat never fails to impress. And the best part?

It’s incredibly easy to make ahead and reheat for a convenient meal that’s ready in no time. I like to serve it with a simple green salad or some garlic bread on the side for a well-rounded meal that everyone will enjoy…

Hearty Meat-Filled Manicotti

Hearty Meat-Filled Manicotti

4.8 from 1942 votes

Tender pasta tubes stuffed with a savory blend of ground beef, ricotta, and mozzarella, baked in a rich tomato sauce. This classic Italian-American dish is a comforting and satisfying meal for the whole family.

Prep Time25 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 6Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Filling

1 tablespoon olive oil
1 pound ground beef (80/20)
1/2 cup finely chopped onion
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
15 ounces whole milk ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg, lightly beaten
2 tablespoons chopped fresh parsley

For the Sauce and Pasta

1 jar (24 ounces) marinara sauce
1/2 cup water
12 manicotti shells (about 8 ounces)
1 cup shredded mozzarella cheese (for topping)
2 tablespoons grated Parmesan cheese (for topping)

👨‍🍳Directions

1Preheat your oven to 375°F.
2Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 6 to 8 minutes.
4Add the chopped onion to the skillet and cook, stirring occasionally, until softened, about 4 minutes.
5Stir in the minced garlic, dried oregano, salt, and pepper, and cook for 1 minute more until fragrant.
6Remove the skillet from the heat and let the meat mixture cool slightly.
7In a large mixing bowl, combine the ricotta cheese, 1 cup of mozzarella, 1/2 cup of Parmesan, the beaten egg, and chopped parsley.
8Add the cooled meat mixture and stir until everything is well combined.
9Bring a large pot of salted water to a rolling boil.
10Add the manicotti shells and cook according to package directions until al dente, usually about 7 to 8 minutes.
11Drain the shells in a colander and rinse with cool water to stop the cooking process and make them easier to handle.
12Spread about 1 cup of the marinara sauce evenly over the bottom of a 9×13 inch baking dish.
13Using a small spoon or a piping bag, carefully fill each manicotti shell with the meat and cheese mixture.
14Arrange the filled shells in a single layer over the sauce in the baking dish.
15Pour the remaining marinara sauce mixed with 1/2 cup of water over the filled shells, making sure to cover them completely.
16Sprinkle the top with the remaining 1 cup of mozzarella and 2 tablespoons of Parmesan cheese.
17Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
18Remove the foil and continue baking until the sauce is bubbly and the cheese is melted and lightly golden, about 10 more minutes.
19Let the manicotti rest for 5 minutes before serving.

🔧Equipment

Large skillet
Large pot
Colander
Mixing bowl
9×13 inch baking dish
Spoon or piping bag
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 24g💛Saturated Fat: 12g❤️Cholesterol: 115mg🧂Sodium: 890mg🌾Total Carbs: 36g🥦Dietary Fiber: 3g🍬Sugars: 8g🥩Protein: 30g

📝Notes

For a richer sauce, use a combination of marinara and a small can of tomato paste. To prevent the shells from tearing, handle them gently after cooking and fill them while they are still slightly warm.

Watch Video Of How Hearty Meat-Filled Manicotti Works

One thing I love about this recipe is how versatile it is – whether we’re having it as a special occasion meal or just a quick weeknight dinner, manicotti with meat always hits the spot.

And don’t even get me started on leftovers – because let’s face it who doesn’t love reheating their favorite meals later?

This recipe freezes beautifully so feel free to double up on ingredients next time you make it so you have plenty stored away for future meals…

❓ Frequently Asked Questions About Hearty Meat-Filled Manicotti

What type of pasta should I use for manicotti?

Manicotti is typically made with wide tubes of pasta called manicotti shells or jumbo shells. You can also use other types of pasta such as large rigatoni or ziti tubes if you can’t find manicotti shells.

Can I make this recipe vegetarian?

You can substitute ground beef with ground turkey or pork if you prefer not to use beef.

How do I store leftover manicotti?

You can store leftover manicotti in an airtight container in the refrigerator for up to 3 days.

Can I freeze manicotti?

You can freeze cooked manicotti for up to 2 months.

How do I reheat leftover manicotti?

To reheat leftover manicotti, place it in the oven at 350°F (175°C) for about 15-20 minutes until heated through.

Similar Posts