Cheesy Stuffed Manicotti Meat Sauce (Print)
Tender manicotti filled with creamy cheese blend, baked in savory homemade meat sauce for ultimate Italian comfort.
# Ingredient List:
→ For the 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
→ For the 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
20 - 12 manicotti shells (uncooked)
→ To Assemble
21 - 1 cup shredded mozzarella cheese
22 - ½ cup grated Parmesan cheese
23 - Fresh basil or parsley, for garnish
# How-To Steps:
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. 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 browned, breaking up the meat with a wooden spoon. 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, stirring occasionally until slightly thickened.
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 the cooking process.
06 - In a large mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, egg, fresh parsley, ground nutmeg, salt, and black pepper. Mix until smooth and well incorporated.
07 - Fill each manicotti shell with the cheese mixture using a piping bag, spoon, or zip-top bag with the corner snipped off. Be careful not to overfill or split the shells.
08 - Spread 1 cup of meat sauce evenly over the bottom of the prepared baking dish. Arrange filled manicotti shells in a single layer over the sauce.
09 - Spoon the remaining meat sauce evenly over the manicotti. Sprinkle with the remaining 1 cup shredded mozzarella and ½ cup grated Parmesan cheese.
10 - Cover the baking dish with aluminum foil. Bake for 25 minutes until the sauce is bubbly.
11 - Remove foil and bake for 10-15 minutes more until the cheese is melted, bubbly, and golden brown on top.
12 - Let the manicotti rest for 10 minutes before serving to allow the filling to set. Garnish with fresh basil or parsley if desired.
# Expert Suggestions:
01 -
- The homemade meat sauce develops layers of flavor that jarred versions can only dream about, and your house will smell incredible for hours
- That moment when you cut into a baked manicotti and watch the cheesy center ooze out is worth every minute of prep work
02 -
- Overfilling manicotti is the number one mistake people make, leave some room for the cheese to expand without bursting your shells
- That resting period isn't optional, cutting too early sends cheese sauce flooding across your plate like a broken dam
03 -
- Use a zip-top bag with the corner cut off for filling manicotti, it's much easier than a spoon and less fussy than a piping bag
- Place the filling bag in a tall glass to keep it stable while you work, preventing messy drips all over your counter