Cheesy Stuffed Manicotti Meat Sauce (Print)

Tender pasta filled with creamy cheese blend, baked in rich homemade meat sauce for ultimate Italian comfort.

# What You 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 - 1/2 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 - 1 1/2 cups shredded mozzarella cheese
15 - 3/4 cup grated Parmesan cheese
16 - 1 large egg
17 - 2 tablespoons chopped fresh parsley
18 - 1/4 teaspoon ground nutmeg
19 - Salt and black pepper to taste

→ Pasta and Assembly

20 - 12 manicotti shells
21 - 1 cup shredded mozzarella cheese
22 - 1/2 cup grated Parmesan cheese
23 - Fresh basil or parsley for garnish

# How To Make It:

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. Sauté chopped onion for 3-4 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
03 - Add ground beef to the skillet and cook until browned, breaking up with a wooden spoon. 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 black pepper. Simmer uncovered for 15-20 minutes, stirring occasionally until sauce thickens slightly.
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. Handle carefully to prevent tearing.
06 - In a large mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, egg, chopped parsley, ground nutmeg, salt, and black pepper. Mix until smooth and thoroughly combined.
07 - Fill each manicotti shell with cheese mixture using a piping bag, spoon, or zip-top bag with corner snipped off. Pack filling evenly without splitting shells.
08 - Spread 1 cup of meat sauce evenly over the bottom of the prepared baking dish. Arrange filled manicotti in a single layer over the sauce.
09 - Spoon remaining meat sauce evenly over the manicotti. Sprinkle with 1 cup mozzarella cheese and 1/2 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 lightly golden brown.
12 - Let manicotti rest for 10 minutes before serving to allow filling to set. Garnish with fresh basil or parsley if desired.

# Expert Tips:

01 -
  • The cheese filling becomes this impossibly creamy dream that contrasts perfectly with the hearty meat sauce
  • Its the kind of meal that makes people pause mid conversation and genuinely moan at first bite
02 -
  • The manicotti will continue cooking in the oven, so undercooking them initially is absolutely essential
  • Room temperature cheese filling pipes much more easily than cold filling straight from the refrigerator
03 -
  • Use a zip top bag with a corner cut off if you do not have a piping bag, it works just as well
  • Let the sauce cool slightly before assembling, otherwise hot sauce can start cooking the pasta too early

Go Back