Easy Stuffed Manicotti with Meat Sauce | Comfort Food Dinner Recipe
Tender manicotti shells are stuffed with a creamy ricotta mixture, nestled in a quick skillet meat sauce, and baked under melty mozzarella and Parmesan. A cozy, make-ahead-friendly pasta bake that feeds a crowd.
Ingredients
Ingredients
- 1 pound ground beef (85–90% lean)
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 (24–26 ounce) jar marinara sauce
- 1/2 cup water or low-sodium beef broth
- 15 ounces whole-milk ricotta
- 1 1/2 cups shredded low-moisture mozzarella, divided
- 1/2 cup freshly grated Parmesan, plus more for topping
- 1 large egg
- 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Zest of 1/2 lemon (optional)
- 12–14 manicotti shells
- Salt for the pasta water
- Extra mozzarella and Parmesan for topping
- Fresh basil or parsley for garnish
Instructions
Instructions
- Bring a large pot of salted water to a boil and cook manicotti 1–2 minutes less than package directions until very al dente, then drain and spread on a lightly oiled sheet pan to cool.
- Heat olive oil in a large skillet over medium heat, add onion, and cook until translucent, about 3–4 minutes.
- Add ground beef, kosher salt, black pepper, dried oregano, dried basil, and red pepper flakes, and cook, breaking up the meat, until browned and no longer pink, 5–7 minutes.
- Stir in garlic and cook until fragrant, about 30 seconds.
- Pour in marinara sauce and water or broth, simmer 5–8 minutes to slightly thicken, then taste and adjust seasoning.
- In a bowl, mix ricotta, 1 cup of the mozzarella, Parmesan, egg, parsley, salt, black pepper, and lemon zest if using until smooth and thick.
- Preheat oven to 375°F (190°C) and spread about 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish.
- Transfer cheese filling to a piping or zip-top bag, snip the corner, and pipe filling into each manicotti shell from both ends.
- Nestle stuffed shells in a single layer over the sauce, spoon remaining meat sauce over the shells, and top with remaining mozzarella and a sprinkle of Parmesan.
- Cover the dish with foil, tenting so it doesn’t touch the cheese, and bake for 20 minutes.
- Uncover and bake another 10–15 minutes until the sauce bubbles and the cheese is golden in spots.
- Rest 10 minutes before serving, then garnish with chopped basil or parsley.
Notes
For no-boil shells, skip pre-cooking and add 1/2 cup extra liquid to the sauce; bake covered longer until tender. Drain ricotta if watery to avoid a thin filling. Assemble up to 24 hours ahead and refrigerate, adding 5–10 minutes to bake time if chilled. Freeze unbaked or baked (cooled) for up to 2 months; bake from frozen at 375°F covered, adding 15–20 minutes, then uncover to brown. Variations: add squeezed-dry spinach to filling, swap in sausage or turkey, use vodka sauce, or add sautéed mushrooms.