Cheesy Stuffed Manicotti Meat Sauce (Print View)
Creamy cheese-filled pasta baked in rich seasoned meat sauce with golden melted toppings.
# What You'll Need:
→ 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
→ 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
→ Assembly
20 - 12 manicotti shells
21 - 1 cup shredded mozzarella cheese
22 - ½ cup grated Parmesan cheese
23 - Fresh basil or parsley for garnish
# Method:
01 - Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish with cooking spray or 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 1 minute more until fragrant.
03 - Add ground beef to the skillet. Cook until browned, breaking up meat with a wooden spoon. Drain excess fat and return to heat.
04 - Stir in crushed tomatoes, tomato sauce, tomato paste, basil, 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. Set aside.
06 - Combine ricotta, mozzarella, Parmesan, egg, parsley, nutmeg, salt, and black pepper in a large bowl. Mix until smooth and fully incorporated.
07 - Transfer cheese mixture to a piping bag or zip-top bag with corner snipped. Pipe filling into each manicotti shell until evenly filled.
08 - Spread 1 cup meat sauce over bottom of prepared baking dish. Arrange filled manicotti in single layer over sauce. Pour remaining meat sauce evenly over pasta.
09 - Sprinkle remaining mozzarella and Parmesan cheese over top. Cover baking dish tightly with aluminum foil.
10 - Bake covered for 25 minutes. Remove foil and continue baking for 10-15 minutes until cheese is bubbly and golden brown.
11 - Let manicotti rest for 10 minutes before serving to allow flavors to settle. Garnish with fresh basil or parsley if desired.
# Insider Tips:
01 -
- The homemade meat sauce develops layers of flavor that jarred sauces can never match
- Filling those tender pasta tubes becomes oddly satisfying, like wrapping little edible presents
02 -
- Undercooking the pasta by a couple minutes is crucial because it continues cooking in the sauce while baking
- A piping bag makes filling manicotti infinitely easier and less messy than using spoons
03 -
- Room temperature ricotta mixes more smoothly and creates a silkier filling
- Grating your own Parmesan makes a huge difference in meltability and flavor