Cheesy Stuffed Manicotti Meat Sauce (Printable)
Tender pasta shells filled with creamy cheese blend, baked in savory homemade meat sauce for classic Italian comfort.
# What You’ll Need:
→ 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
11 - 1 teaspoon sugar
12 - Salt and black pepper to taste
→ 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 and Assembly
20 - 12 manicotti shells
21 - 1 cup shredded mozzarella cheese
22 - ½ cup grated Parmesan cheese
23 - Fresh basil or parsley for garnish
# Steps:
01 - Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish with cooking spray or 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. Cook until browned, breaking up with a 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, sugar, salt, and pepper. Simmer uncovered for 15-20 minutes over medium-low heat, stirring occasionally until slightly thickened.
05 - Bring a large pot of salted water to boil. Cook manicotti shells for 1-2 minutes less than package instructions. Drain and rinse gently with cold water to stop cooking process. Set aside.
06 - In a large mixing bowl, combine ricotta cheese, 1½ cups mozzarella, ¾ cup Parmesan, egg, parsley, nutmeg, salt, and black pepper. Mix until smooth and fully incorporated.
07 - Transfer cheese mixture to a piping bag or zip-top bag with corner snipped off. Pipe filling into each cooked manicotti shell until evenly filled.
08 - Spread 1 cup of meat sauce evenly over bottom of prepared baking dish. Arrange filled manicotti in a single layer over the sauce.
09 - Spoon remaining meat sauce over the manicotti, covering completely. Sprinkle with remaining 1 cup mozzarella and ½ cup Parmesan cheese.
10 - Cover baking dish tightly with aluminum foil. Bake for 25 minutes at 375°F.
11 - Remove foil and continue baking for 10-15 minutes until cheese is bubbly and golden brown. Let rest for 10 minutes before serving to set. Garnish with fresh basil or parsley if desired.
# Expert Advice:
01 -
- The meat sauce simmers into this deeply flavorful, slightly sweet base that makes you understand why Italian grandmothers guard their recipes
- Filling manicotti is oddly satisfying work that rewards you with the most comforting baked pasta dish imaginable
02 -
- The filling is easier to work with if you chill it for 15 minutes, warm ricotta gets too soft and messy
- Slightly undercooking the pasta is non-negotiable, they turn to mush if you fully cook them before baking
03 -
- The nutmeg in the cheese filling is what restaurant manicotti has that home versions usually lack
- Use a zip-top bag with the corner cut off for filling, it is easier and less frustrating than a spoon