Cheesy Stuffed Manicotti Meat Sauce (Printable)
Tender manicotti filled with creamy cheese and baked in rich, seasoned meat sauce for ultimate 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
# 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 additional minute until fragrant.
03 - Add ground beef to the skillet. Cook until browned, breaking up meat with a wooden spoon. Drain excess fat and set aside.
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, stirring occasionally until slightly thickened.
05 - Boil manicotti shells in salted water for 1-2 minutes less than package instructions. Drain and rinse gently with cold water to stop cooking process.
06 - Combine ricotta cheese, 1½ cups mozzarella, ¾ cup Parmesan, egg, parsley, nutmeg, salt, and pepper in a large bowl. Mix until smooth and fully incorporated.
07 - Fill each manicotti shell with cheese mixture using a piping bag, spoon, or zip-top bag with corner snipped off. Handle shells gently to prevent tearing.
08 - Spread 1 cup of meat sauce evenly across the bottom of the prepared baking dish. Arrange filled manicotti shells in a single layer over sauce.
09 - Spoon remaining meat sauce over pasta shells, ensuring even coverage. Sprinkle with 1 cup mozzarella and ½ cup Parmesan cheese.
10 - Cover baking dish tightly with aluminum foil. Bake at 375°F for 25 minutes.
11 - Remove foil and continue baking for 10-15 minutes until cheese is bubbly and golden brown on top.
12 - Allow manicotti to rest for 10 minutes before serving. Garnish with fresh basil or parsley if desired.
# Expert Hints:
01 -
- The homemade meat sauce simmers into something infinitely better than anything from a jar, with layers of flavor that develop while you prep the filling
- That sneaky pinch of nutmeg in the cheese filling is the kind of secret that makes people pause and ask whats different about this version
02 -
- Overcooking the pasta before baking is the number one mistake, they will turn to mush in the oven
- The cheese filling needs to be at room temperature before piping, cold ricotta can tear the delicate pasta shells
03 -
- Use a piping bag or zip-top bag instead of a spoon, it is faster and less frustrating
- Let the sauce cool slightly before assembling, hot sauce can cook the cheese filling as you work