Stuffed Manicotti with Meat Sauce is a hearty Italian-American dish featuring pasta tubes filled with a creamy ricotta mixture, baked in a rich, savory meat sauce, and topped with gooey melted cheese. It’s a comforting, crowd-pleasing meal that’s perfect for family dinners, special occasions, or when you’re craving a classic Italian-inspired treat.
1. What Is Stuffed Manicotti with Meat Sauce?
Manicotti are large pasta tubes, traditionally filled with ricotta cheese and baked with marinara or meat sauce. This version features a flavorful meat sauce layered with stuffed pasta and cheese for a lasagna-like experience. The result is a bubbling, cheesy casserole that’s satisfying and full of bold flavors.
Why Is It So Popular?
- Rich and Comforting: Creamy, meaty, and cheesy all in one.
- Impressive Yet Easy: Looks gourmet but is simple to prepare.
- Make-Ahead Friendly: Great for meal prep or freezing.
Perfect For:
- Family dinners
- Potluck gatherings
- Special celebrations
2. Ingredients for Stuffed Manicotti with Meat Sauce
For the Meat Sauce:
- Ground Beef or Italian Sausage: 1 pound.
- Olive Oil: 1 tablespoon.
- Onion: 1 medium, diced.
- Garlic: 3 cloves, minced.
- Crushed Tomatoes: 1 can (28 ounces).
- Tomato Paste: 2 tablespoons.
- Italian Seasoning: 2 teaspoons.
- Salt and Pepper: To taste.
For the Filling:
- Ricotta Cheese: 2 cups.
- Parmesan Cheese: ½ cup, grated.
- Mozzarella Cheese: 1½ cups, shredded (divided).
- Egg: 1 large.
- Fresh Parsley or Basil: 2 tablespoons, chopped.
- Salt and Pepper: To taste.
For the Pasta:
- Manicotti Shells: 12 tubes, cooked al dente.
3. Preparing the Meat Sauce
1. Sauté the Aromatics:
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened. Stir in minced garlic and cook for 1 minute.
2. Brown the Meat:
- Add ground beef or sausage to the skillet. Cook until browned, breaking it up into small pieces with a spatula. Drain any excess fat.
3. Simmer the Sauce:
- Stir in crushed tomatoes, tomato paste, Italian seasoning, salt, and pepper. Reduce heat and simmer for 15-20 minutes, stirring occasionally.
4. Making the Ricotta Filling
1. Combine Ingredients:
- In a large mixing bowl, combine ricotta cheese, Parmesan cheese, 1 cup of mozzarella, the egg, parsley or basil, salt, and pepper. Mix until smooth and well combined.
5. Stuffing the Manicotti Shells
1. Prepare the Shells:
- Cook the manicotti shells in salted boiling water until al dente, according to package instructions. Drain and let cool slightly to handle.
2. Fill the Shells:
- Use a piping bag or a zip-top bag with a corner cut off to pipe the ricotta mixture into each manicotti shell. Alternatively, use a small spoon.
6. Assembling the Dish
1. Spread the Sauce:
- Preheat the oven to 375°F (190°C). Spread a layer of meat sauce on the bottom of a 9×13-inch baking dish.
2. Arrange the Manicotti:
- Place the filled manicotti shells on top of the sauce in a single layer.
3. Add More Sauce:
- Pour the remaining meat sauce over the stuffed shells, ensuring they are fully covered.
4. Top with Cheese:
- Sprinkle the remaining mozzarella cheese evenly over the top.
7. Baking the Manicotti
1. Cover and Bake:
- Cover the dish with foil and bake for 25 minutes.
2. Uncover for a Golden Top:
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
3. Let Rest:
- Allow the manicotti to rest for 5-10 minutes before serving.
8. Serving Stuffed Manicotti with Meat Sauce
1. Plate and Garnish:
- Serve the manicotti hot, garnished with fresh parsley or basil and a sprinkle of Parmesan cheese.
2. Pair With:
- Garlic bread, a crisp green salad, or roasted vegetables make excellent sides.
9. Tips for Perfect Stuffed Manicotti
- Don’t Overcook the Pasta: Slightly undercooked shells hold their shape better when stuffed.
- Use a Piping Bag: Makes filling the shells quick and mess-free.
- Customize the Filling: Add spinach, cooked mushrooms, or cooked ground sausage for variation.
- Make It Ahead: Assemble the dish a day in advance and refrigerate until ready to bake.
10. Variations to Try
1. Vegetarian Manicotti:
- Replace the meat sauce with marinara and add spinach or roasted vegetables to the filling.
2. Alfredo Sauce Version:
- Swap the meat sauce with creamy Alfredo sauce for a decadent twist.
3. Gluten-Free Option:
- Use gluten-free manicotti shells or substitute with thinly sliced zucchini.
4. Spicy Twist:
- Add red pepper flakes or spicy Italian sausage to the meat sauce for extra heat.
FAQs
1. Can I freeze stuffed manicotti?
Yes, assemble the dish (without baking) and freeze for up to 3 months. Bake from frozen at 375°F for about 45 minutes, covered, then uncover and bake for 15 more minutes.
2. What’s the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
3. Can I use a different pasta shape?
Yes, cannelloni or jumbo shells work well as substitutes.
4. How do I reheat manicotti?
Reheat in a 350°F oven, covered with foil, until warmed through, or use a microwave.
5. Can I make this dish without meat?
Absolutely! Use marinara sauce or add lentils or plant-based crumbles for a vegetarian version.
6. How do I prevent the pasta from tearing?
Cook the shells until just al dente and handle gently during filling.
7. What cheese works best for this recipe?
Ricotta is traditional, but cottage cheese or mascarpone can be substituted.
8. Can I add spinach to the filling?
Yes, finely chop and sauté spinach before mixing it into the ricotta filling.
9. How do I prevent the dish from drying out?
Ensure the manicotti is fully covered with sauce, and bake covered for most of the cooking time.
10. How many servings does this recipe make?
This recipe serves 4-6, depending on portion sizes.