Stuffed Manicotti with Meat Sauce Recipe
This Stuffed Manicotti Meat Sauce Perfection recipe combines tender manicotti pasta filled with a creamy ricotta and mozzarella cheese mixture, layered with a rich and savory ground beef and Italian sausage marinara sauce, then baked to bubbly golden perfection. It’s a comforting Italian-American classic perfect for family dinners.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
Scale
Pasta
- 12 manicotti shells (large tube-shaped)
Meat Sauce
- 1 lb ground beef (80/20 blend)
- ½ lb Italian sausage, casings removed
- 1 medium onion, finely diced (about 1 cup)
- 2 cloves garlic, minced
- 24 oz marinara sauce (jarred or homemade)
Cheese Filling
- 15 oz whole milk ricotta, well-drained (about 2 cups)
- 2 cups shredded mozzarella, divided (packed measure)
- ½ cup grated Parmesan cheese (not powdered)
- 1 large egg
- 1 tsp dried basil, crushed
- 1 tsp dried oregano, crushed
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook the Manicotti Shells: Preheat your oven to 375°F. Bring a large pot of salted water to a boil and cook the manicotti shells until just al dente, about 6-7 minutes. Drain gently and lay the shells flat on a baking sheet to cool and prevent sticking, making them easier to fill.
- Prepare the Meat Sauce: While the pasta cooks, heat a skillet over medium heat and brown the ground beef, Italian sausage, and diced onion, breaking up the meat as it cooks for about 8 minutes. Drain most of the fat, leaving about a tablespoon for flavor. Add minced garlic and cook for 30 seconds until fragrant. Stir in the marinara sauce and let it simmer gently for 10 minutes to blend the flavors.
- Make the Cheese Filling: In a large bowl, combine the well-drained ricotta, 1 cup of shredded mozzarella, grated Parmesan, egg, dried basil, dried oregano, salt, and freshly ground black pepper. Mix thoroughly, using a fork to break any ricotta lumps. Taste and adjust seasoning as needed to brighten the filling.
- Assemble and Bake: Spread half of the meat sauce evenly in the bottom of a baking dish. Carefully fill each manicotti shell with the cheese filling using a teaspoon or piping bag, avoiding overstuffing. Arrange the filled shells seam-side down in the baking dish. Pour the remaining meat sauce over the shells, then sprinkle with the remaining 1 cup of shredded mozzarella. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden. Let rest for 5 minutes before serving to allow the filling to set and prevent spills.
Notes
- Do not overcook manicotti shells; they finish cooking in the oven and will become mushy if overdone.
- Ensure ricotta is well-drained to avoid a watery filling.
- Use good quality marinara for the best flavor; homemade is ideal.
- Remove sausage casings to avoid tough texture inside the sauce.
- Allow the dish to rest after baking to let the filling set for easier serving.
Keywords: stuffed manicotti, meat sauce, baked pasta, Italian recipe, ricotta filling, Italian sausage, comfort food
