Cheesy Stuffed Manicotti Meat Sauce (Printer-friendly)
Tender pasta shells stuffed with creamy ricotta blend, baked in savory seasoned beef sauce
# 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. Add chopped onion and sauté 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 completely browned, breaking up the meat with a wooden spoon as it cooks. Drain excess fat from the pan.
04 - Stir in crushed tomatoes, tomato sauce, tomato paste, dried basil, dried oregano, red pepper flakes, sugar, salt, and black pepper. Simmer uncovered over medium-low heat for 15-20 minutes, 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 and prevent sticking.
06 - In a large mixing bowl, combine ricotta cheese, 1½ cups mozzarella cheese, ¾ cup Parmesan cheese, egg, chopped parsley, ground nutmeg, salt, and black pepper. Mix until smooth and well combined.
07 - Fill each manicotti shell with the cheese mixture using a piping bag, spoon, or zip-top bag with the corner snipped off. Be gentle to avoid tearing the pasta 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, ensuring all pasta is covered. Sprinkle with 1 cup mozzarella cheese and ½ cup Parmesan cheese.
10 - Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
11 - Remove foil and continue baking for 10-15 minutes until the cheese is 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 Hints:
01 -
- The homemade meat sauce tastes like it simmered all day even though it comes together in under 30 minutes
- That hint of nutmeg in the cheese filling is the secret that makes people ask whats different about this version
02 -
- Cooking manicotti shells slightly underdone is crucial because they will finish cooking in the oven and prevent mushy pasta
- Using a zip top bag with the corner snipped off is way easier than trying to stuff filling into each shell with a spoon
03 -
- Let your ricotta cheese drain in a sieve for 15 minutes before mixing to prevent watery filling
- Room temperature ingredients mix more smoothly and prevent the cheese filling from separating