stuffed manicotti shells recipe

Written ByJenny Smyth Posted on
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The Best stuffed manicotti shells recipe

I’ve been making stuffed manicotti shells for years, and it’s always a hit with my family. This Italian dish is a staple in many households, and for good reason – it’s easy to make, delicious, and can be served at any occasion. The origins of manicotti are unclear, but it’s believed to have originated in Italy in the 18th century.

The word ‘manicotti’ comes from the Italian word for ‘sleeves,’ which refers to the cylindrical shape of the pasta tubes. I love making this recipe because it’s a great way to get my kids involved in the kitchen – they love helping me fill the pasta tubes with cheese and meat sauce. My family loves this recipe because it’s hearty, comforting, and can be made in large quantities for special occasions or everyday meals.

The best part about stuffed manicotti shells is that they’re incredibly versatile – you can serve them as a main course, or use them as a side dish. Plus, they’re relatively healthy compared to other Italian-American dishes, thanks to the whole-wheat pasta and lean ground beef used in the filling. One of my favorite things about this recipe is how well it freezes – I often make a double batch and freeze half of it for later use.

This recipe is also perfect for meal prep – simply assemble the stuffed shells on Sunday evening and refrigerate or freeze them until you’re ready to bake them on Tuesday night. Whether you’re serving this dish at home or taking it to a potluck, stuffed manicotti shells are sure to be a crowd-pleaser. I’ve found that using high-quality ingredients makes all the difference in this recipe – look for fresh mozzarella cheese and lean ground beef for the best flavor.

Overall, stuffed manicotti shells are a classic dish that never goes out of style.

Classic Stuffed Manicotti Shells

4.5 from 1532 votes

This dish features manicotti shells stuffed with a rich ricotta and parmesan cheese filling, topped with a savory tomato sauce and baked to perfection. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Dough

2 cups flour
1 tsp salt
1 egg
1/2 cup water

For the Filling

15 oz ricotta cheese
1 cup grated parmesan cheese
1 egg
1 tbsp chopped parsley
salt and pepper to taste

For the Sauce

2 cups tomato sauce
1 onion chopped
2 cloves garlic minced
1 tsp dried oregano
1 tsp dried basil
salt and pepper to taste

👨‍🍳Directions

1Preheat the oven to 375°F.
2In a large mixing bowl, combine flour and salt.
3Make a well in the center and add the egg and water.
4Mix until a dough forms.
5Knead the dough on a floured surface until smooth and elastic, about 10 minutes.
6Let the dough rest for 30 minutes.
7While the dough is resting, prepare the filling.
8In a medium bowl, combine ricotta cheese, parmesan cheese, egg, parsley, salt, and pepper.
9Mix well and set aside.
10Roll out the dough on a floured surface until thin.
11Cut into rectangles and shape around a spoon, forming the manicotti shells.
12Stuff each shell with about 1 tablespoon of the ricotta mixture.
13Place the stuffed shells in a baking dish.
14To make the sauce, heat olive oil in a large skillet over medium heat.
15Add onion and garlic, sauté until softened, about 5 minutes.
16Add tomato sauce, oregano, basil, salt, and pepper.
17Simmer for 10 minutes.
18Pour the sauce over the stuffed manicotti shells in the baking dish.
19Cover the baking dish with foil and bake for 25 minutes.
20Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly, and the sauce is bubbling around the edges.

🔧Equipment

Mixing bowl
Baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 85mg🧂Sodium: 800mg🌾Total Carbs: 48g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 22g

📝Notes

Tips: You can add spinach or other vegetables to the filling for extra nutrition. Also, you can freeze the stuffed manicotti before baking for up to 3 months.

Watch Video Of How Classic Stuffed Manicotti Shells Works

One of my favorite things about this recipe is how well it reheats – simply place the frozen stuffed shells in a single layer on a baking sheet lined with parchment paper and bake at 375°F (190°C) until hot and bubbly.

This recipe is perfect for meal prep because it freezes so well – simply assemble the stuffed shells on Sunday evening and refrigerate or freeze them until you’re ready to bake them on Tuesday night.

When reheating stuffed shells, I like to add some extra cheese on top – it melts beautifully and adds an extra layer of flavor.

❓ Frequently Asked Questions About Stuffed Manicotti Shells

What is manicotti?

Manicotti is an Italian dish made with cylindrical pasta tubes filled with meat sauce and cheese.

Can I use different types of pasta?

Yes, you can use different types of pasta such as ziti or penne if you prefer.

How do I store leftover stuffed shells?

You can store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.

Can I make stuffed shells ahead of time?

Yes, you can assemble the stuffed shells ahead of time and refrigerate or freeze them until you’re ready to bake them.

What is the best way to reheat stuffed shells?

The best way to reheat stuffed shells is by baking them in the oven until they’re hot and bubbly.

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