Cheesy Stuffed Manicotti Meat Sauce (Printable Version)

Creamy cheese-filled pasta baked in rich, seasoned meat sauce for ultimate Italian comfort.

# Ingredient List:

→ 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 - 1/2 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 - 1 1/2 cups shredded mozzarella cheese
15 - 3/4 cup grated Parmesan cheese
16 - 1 large egg
17 - 2 tbsp chopped fresh parsley
18 - 1/4 tsp ground nutmeg
19 - Salt and black pepper to taste

→ Assembly

20 - 12 manicotti shells
21 - 1 cup shredded mozzarella cheese
22 - 1/2 cup grated Parmesan cheese
23 - Fresh basil or parsley for garnish

# Directions:

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 fully browned, breaking up meat with a wooden spoon. 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 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 directions. Drain and rinse gently with cold water to stop cooking process. Set aside.
06 - Combine ricotta cheese, 1 1/2 cups mozzarella, 3/4 cup Parmesan, egg, parsley, nutmeg, salt, and pepper in a large bowl. Mix until smooth and well incorporated.
07 - Fill each manicotti shell with cheese mixture using a piping bag, spoon, or zip-top bag with corner snipped off. Handle shells carefully to avoid tearing.
08 - Spread 1 cup of meat sauce evenly over bottom of prepared baking dish. Arrange stuffed manicotti in single layer over sauce.
09 - Spoon remaining meat sauce over manicotti, covering completely. Sprinkle with 1 cup mozzarella and 1/2 cup Parmesan cheese.
10 - Cover baking dish tightly with aluminum foil. Bake for 25 minutes at 375°F.
11 - Remove foil and continue baking 10-15 minutes until cheese is bubbly and lightly golden on top.
12 - Let manicotti rest for 10 minutes before serving to allow filling to set. Garnish with fresh basil or parsley if desired.

# Expert Tips:

01 -
  • The cheese filling stays creamy instead of drying out like some stuffed pasta recipes
  • The homemade meat sauce comes together faster than you'd expect but tastes like it simmered all day
02 -
  • Undercook the pasta by 1-2 minutes or it'll turn mushy after baking
  • Rinse the cooked manicotti with cold water immediately or they'll stick together and tear when you try to fill them
03 -
  • Use a zip-top bag with the corner cut off for the easiest, mess-free filling method
  • Let the sauce cool slightly before assembling so it doesn't melt the cheese filling

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