meat stuffed manicotti recipe

Written ByJenny Smyth Posted on
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The Best meat stuffed manicotti recipe

I’m so excited to share with you one of my family’s favorite recipes – meat stuffed manicotti. This classic Italian dish has been a staple in our household for years, and for good reason.

The combination of tender pasta, rich meat sauce, and creamy ricotta cheese is absolute perfection. I love serving it at family gatherings, as it’s always a crowd-pleaser.

My kids can’t get enough of it, and my husband requests it for special occasions. But what really sets this recipe apart is its ease of preparation and the fact that it can be made ahead of time, making it perfect for busy weeknights or lazy Sundays.

One of the things I appreciate most about this recipe is that it’s relatively healthy compared to other pasta dishes. The ground beef is lean, and the ricotta cheese adds protein without adding excess fat.

Plus, the whole wheat pasta provides a nice fiber boost. As an added bonus, this recipe freezes beautifully, so I can make a big batch and have leftovers for weeks to come.

Meat Stuffed Manicotti

4.8 from 1669 votes

Tender pasta tubes filled with a savory blend of ground beef, ricotta, and Parmesan, baked in a rich marinara sauce and topped with melted mozzarella. This hearty Italian-American dish is a comforting meal that is perfect for family dinners.

Prep Time30 mins
Cook Time35 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 6Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Filling

1 tablespoon olive oil
1 pound ground beef
1 small onion, finely chopped
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
15 ounces ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg
1/4 cup chopped fresh parsley

For the Manicotti and Assembly

12 manicotti shells
3 cups marinara sauce
2 cups shredded mozzarella cheese

👨‍🍳Directions

1Preheat your oven to 375°F.
2Bring a large pot of salted water to a rolling boil over high heat.
3Cook the manicotti shells according to package directions until al dente, usually about 7 to 8 minutes.
4Drain them in a colander and rinse with cool water to stop the cooking process; set aside.
5While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
6Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, about 5 to 6 minutes.
7Add the chopped onion and minced garlic to the skillet.
8Cook, stirring frequently, until the onion is translucent and softened, about 3 to 4 minutes.
9Stir in the oregano, salt, and pepper, then remove from heat and let cool slightly.
10In a large mixing bowl, combine the cooked beef mixture, ricotta cheese, Parmesan cheese, egg, and fresh parsley.
11Mix until thoroughly combined.
12Spread 1 cup of marinara sauce evenly over the bottom of a 9×13 inch baking dish.
13Transfer the cheese and meat filling to a pastry bag or a zip-top bag with a corner snipped off.
14Pipe the filling into each manicotti shell, filling them completely but not overstuffed.
15Arrange the filled shells in a single layer over the sauce in the baking dish.
16Pour the remaining 2 cups of marinara sauce over the stuffed manicotti, ensuring all shells are covered.
17Sprinkle the shredded mozzarella cheese evenly on top.
18Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
19Remove the foil and continue baking until the sauce is bubbly and the cheese is melted and lightly golden, about 10 more minutes.
20Remove from the oven and let rest for 5 minutes before serving.
21Garnish with additional parsley if desired.

🔧Equipment

Large pot
Colander
Large skillet
Mixing bowl
9×13 inch baking dish
Pastry bag or zip-top bag
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 24g💛Saturated Fat: 12g❤️Cholesterol: 105mg🧂Sodium: 890mg🌾Total Carbs: 35g🥦Dietary Fiber: 4g🍬Sugars: 9g🥩Protein: 32g

📝Notes

For a lighter version, substitute ground turkey or chicken for the beef. You can also use no-boil lasagna noodles cut into strips to wrap the filling if manicotti shells are unavailable.

This meat stuffed manicotti recipe is always a great idea for any occasion – whether it’s a special family dinner or a quick weeknight meal. The best part?

It’s incredibly easy to customize with your favorite fillings and toppings. For example, add some sautéed spinach or mushrooms to give it an extra nutritional boost.

Or, swap out the ricotta cheese for cream cheese or cottage cheese if you prefer a lighter option.

❓ Frequently Asked Questions About Meat Stuffed Manicotti

Q: What type of pasta do you recommend using for manicotti?

I highly recommend using jumbo shells or conchiglie pasta for this recipe. These larger shells will hold more filling and make each bite feel more substantial.

Q: Can I use ground turkey instead of beef?

Yes, you can definitely substitute ground turkey for the ground beef if you prefer a leaner option.

Q: How do I prevent the ricotta cheese from becoming too watery?

To avoid a soggy filling, make sure to drain the ricotta cheese thoroughly after mixing it with the egg and seasonings.

Q: Can I make this recipe in advance and freeze it before baking?

This recipe freezes beautifully, so feel free to assemble the manicotti up to 24 hours in advance and store them in the freezer until you’re ready to bake.

Q: What’s the best way to reheat leftover manicotti?

To reheat leftover manicotti, place them on a baking sheet lined with parchment paper and bake in a preheated oven at 350°F (180°C) for about 20-25 minutes, or until heated through.

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