Comforting Stuffed Manicotti Recipe with Easy Meat Sauce

Why You’ll Love This Recipe

I appreciate how this recipe combines creamy, cheesy filling with a savory, well-seasoned meat sauce. The balance of ricotta, mozzarella, and Parmesan creates a smooth and flavorful center, while the tomato sauce adds richness and depth.

I also like that it feels impressive but is actually simple to prepare. I can make it for a family dinner, a gathering with friends, or even prepare it ahead of time for a busy weeknight. The leftovers taste just as delicious the next day, which makes it even better.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound ground beef or Italian sausage
1 small onion, finely chopped
3 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1 tablespoon olive oil
2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
12 manicotti shells
1 cup shredded mozzarella cheese (for topping)
Extra grated Parmesan cheese (optional)

Directions

1. I bring a large pot of salted water to a boil and cook the manicotti shells until al dente, about 6 to 7 minutes. I drain them and rinse under cold water to stop the cooking process, then set them aside.

2. I heat olive oil in a skillet over medium heat. I add the ground beef or sausage and cook until browned, breaking it up as it cooks. I stir in the chopped onion and minced garlic and cook for about 3 minutes until softened. I add the crushed tomatoes, basil, oregano, salt, black pepper, and red pepper flakes if I want a little heat. I let the sauce simmer for 15 to 20 minutes, stirring occasionally.

3. In a large mixing bowl, I combine ricotta cheese, shredded mozzarella, grated Parmesan, egg, parsley, garlic powder, salt, and black pepper. I mix everything until smooth and well blended.

4. I fill the cooked manicotti shells using a pastry bag or a zip-top bag with the corner snipped off. When I do not have a bag, I carefully spoon the mixture into each shell.

5. I spread a thin layer of meat sauce on the bottom of a baking dish. I arrange the filled manicotti in a single layer, then cover them with the remaining meat sauce. I sprinkle the top with mozzarella and extra Parmesan if I want it extra cheesy.

6. I preheat the oven to 375°F (190°C). I cover the baking dish with foil and bake for 20 minutes. Then I remove the foil and bake for another 10 minutes, until the cheese is melted and bubbly.

7. I let the dish rest for about 5 minutes before serving. I find this helps the flavors settle and makes it easier to plate.

Servings and Timing

This recipe makes 6 servings.

I usually spend about 20 minutes preparing everything and 30 minutes baking, bringing the total time to approximately 50 minutes.

Variations

I sometimes swap the ground beef for Italian sausage for a bolder flavor. When I want a lighter option, I use ground turkey instead. For a vegetarian version, I leave out the meat and add sautéed spinach, mushrooms, or zucchini to the ricotta filling.

If I want an extra creamy texture, I mix a little shredded provolone into the filling. I also like adding a handful of fresh basil to the sauce when I have it on hand.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time, which I really enjoy.

To reheat, I warm individual portions in the microwave in 1-minute intervals until heated through. If I am reheating a larger portion, I cover it with foil and bake at 350°F (175°C) until hot.

I can also freeze the assembled but unbaked manicotti. I wrap the dish tightly and freeze for up to 2 months. When ready to bake, I thaw it overnight in the refrigerator and bake as directed.

FAQs

Can I make stuffed manicotti ahead of time?

Yes, I often assemble the entire dish a day in advance, cover it tightly, and store it in the refrigerator. I bake it just before serving.

How do I keep manicotti shells from tearing?

I make sure to cook them only until al dente and handle them gently. Rinsing them under cold water also helps stop the cooking process and makes them easier to work with.

Can I use store-bought pasta sauce?

I can definitely use a jarred pasta sauce if I am short on time. I still like to brown the meat and mix it into the sauce for added flavor.

What can I serve with stuffed manicotti?

I like serving it with a simple green salad and garlic bread. Steamed vegetables also pair nicely with the rich, cheesy pasta.

Can I substitute cottage cheese for ricotta?

Yes, I sometimes use cottage cheese as a substitute. I blend it slightly for a smoother texture before mixing it with the other filling ingredients.

Conclusion

I always find this comforting stuffed manicotti to be a reliable and satisfying meal. The creamy filling, savory meat sauce, and melted cheese come together beautifully in every bite. Whenever I prepare it, I know I am making a dish that feels classic, cozy, and full of homemade flavor.

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