Cheesy Stuffed Manicotti Meat Sauce (Printable)
Tender pasta shells filled with creamy cheese blend and baked in zesty homemade meat sauce for classic Italian comfort.
# What You Need:
→ Meat Sauce
01 - 1 tbsp olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 lb ground beef
05 - 1 (24 oz) can crushed tomatoes
06 - 1 (15 oz) can tomato sauce
07 - 2 tbsp tomato paste
08 - 1 tsp dried basil
09 - 1 tsp dried oregano
10 - ½ tsp red pepper flakes
11 - 1 tsp sugar
12 - Salt and black pepper, to taste
→ Cheese Filling
13 - 1 (15 oz) container ricotta cheese
14 - 1½ cups shredded mozzarella cheese
15 - ¾ cup grated Parmesan cheese
16 - 1 large egg
17 - 2 tbsp chopped fresh parsley
18 - ¼ tsp ground nutmeg
19 - Salt and black pepper, to taste
→ Pasta and Assembly
20 - 12 manicotti shells (uncooked)
21 - 1 cup shredded mozzarella cheese
22 - ½ 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 a thin layer of 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 completely browned, breaking up the meat with a wooden spoon as it cooks. Drain excess fat from the skillet.
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 over medium-low heat, stirring occasionally to prevent sticking.
05 - Bring a large pot of salted water to a boil. Cook manicotti shells for 1-2 minutes less than package instructions. Drain and rinse gently with cold water to stop the cooking process. Set aside.
06 - In a large mixing bowl, combine ricotta cheese, 1½ cups mozzarella, ¾ cup Parmesan, egg, fresh parsley, ground nutmeg, salt, and black pepper. Mix until smooth and fully incorporated.
07 - Fill each manicotti shell with the cheese mixture using a piping bag, spoon, or zip-top bag with the corner snipped off. Handle gently to avoid tearing the pasta.
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, ensuring all pasta is covered. Sprinkle with 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 allow flavors to settle. Garnish with fresh basil or parsley if desired.
# Expert Suggestions:
01 -
- The homemade meat sauce simmers into something deeply rich and savory that storebought versions can never quite replicate
- Filling the pasta tubes becomes oddly satisfying, like youre crafting little edible presents for everyone at the table
- The leftovers somehow taste even better the next day, making it perfect for meal prep or unexpected guests
02 -
- Undercooking the pasta by a minute or two prevents mushy manicotti since they continue cooking in the sauce
- Room temperature cheese filling pipes much more easily than cold filling straight from the refrigerator
- The nutmeg might seem unusual but it provides a subtle warmth that balances the ricotta beautifully
03 -
- Use a gallon zip-top bag with the corner cut off for the easiest filling method without buying special equipment
- Place the manicotti seam side down in the dish to keep the cheese filling contained