12 Stuffed Manicotti Meat Sauce Perfection

Stuffed manicotti with meat sauce instantly transports me to warm, nostalgic family dinners at my Nonna’s kitchen. The air thick with the aroma of garlic, simmering tomatoes, and rich melted cheese, this dish is the epitome of comfort food that brings everyone to the table.

Over the years, I’ve perfected this recipe by combining savory ground beef and Italian sausage for an unforgettable sauce, while the creamy ricotta filling bakes to golden bubbly perfection. Whether for a family gathering or a special dinner, this dish promises a crowd-pleasing meal that will have everyone asking for seconds.

Ingredients

• 12 manicotti shells: Large tube-shaped pasta perfect for stuffing with creamy cheese filling.
• 1 lb ground beef (80/20 blend): Provides juicy, flavorful meat base for the sauce with balanced fat content.
• ½ lb Italian sausage: Added richness and spice; remove casings if using links for even cooking.
• 1 medium onion, finely diced: Adds sweetness and depth when browned with meat.
• 2 cloves garlic, minced: Essential aromatic that enhances the sauce’s savory flavor.
• 24 oz marinara sauce: Use your favorite brand or homemade for rich, tomato-based sauce.
• 15 oz whole milk ricotta, well-drained: Creamy filling base; draining prevents watery texture.
• 2 cups shredded mozzarella, divided: Melty cheese mixed in filling and used as a golden topping.
• ½ cup grated Parmesan: Adds nutty, salty notes; use fresh grated rather than powdered.
• 1 large egg: Helps bind the cheese filling together for stable stuffing.
• 1 tsp dried basil and oregano: Crushed to release fragrance and boost Italian seasoning.
• Salt and freshly ground black pepper: To taste, enhancing all flavors.

Instructions

Preheat and Cook Manicotti Shells

Preheat your oven to 375°F to prepare for baking. Cook the manicotti shells in boiling salted water just until al dente (6-7 minutes), as they will continue cooking in the oven. This step ensures the pasta retains some firmness and doesn’t turn mushy. Drain gently and lay the shells on a baking sheet to cool, preventing them from sticking and making filling easier.

Brown Meat and Build the Sauce

In a large skillet over medium heat, brown the ground beef, Italian sausage, and diced onion together. Breaking the meat up allows even cooking and a uniform texture. Cook until nicely browned, about 8 minutes, then drain most of the fat, leaving about a tablespoon for flavor. Add the minced garlic and sauté briefly until fragrant, approximately 30 seconds. Stir in the marinara sauce and simmer for 10 minutes, allowing the flavors to blend beautifully.

Prepare the Cheese Filling

In a large mixing bowl, combine well-drained whole milk ricotta, 1 cup of shredded mozzarella, grated Parmesan, egg, dried basil, oregano, and salt and pepper. Mix thoroughly to create a smooth, creamy filling that binds well. Using a fork to break up any ricotta lumps improves texture. Taste the filling and adjust seasonings to ensure it’s flavorful and balanced.

Stuff Manicotti and Assemble

Spread half of the prepared meat sauce evenly in the bottom of a 9×13 inch baking dish. Using a teaspoon or piping bag, carefully fill each manicotti shell with the cheese mixture, avoiding overstuffing to prevent bursting. Place the stuffed shells seam-side down in the baking dish in a single layer. Pour the remaining meat sauce over the assembled shells, then sprinkle the remaining mozzarella evenly on top. This layering ensures moisture and cheesiness throughout.

Bake Until Golden and Bubbly

Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake an additional 10 minutes until the cheese topping is golden and bubbly. This baking method melts the cheese perfectly while finishing the pasta. Let the dish rest for 5 minutes after baking; this helps the filling set and prevents it from spilling out when served.

Storage Tips

Store leftovers tightly covered in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, preserving the texture and flavor. You can also freeze the unbaked assembled dish for up to 2 months; thaw overnight in the fridge before baking as directed.

Serving Suggestions

Serve this stuffed manicotti with a simple green salad dressed lightly with lemon vinaigrette for balance. Garlic bread or toasted Italian bread complements the rich flavors and adds delightful crunch. A glass of red wine or sparkling water also pairs wonderfully with this classic meal.

FAQs

Can I use pre-made marinara sauce?

Yes, a good quality store-bought marinara works well; just choose one with robust flavor for the best sauce.

How do I drain ricotta cheese effectively?

Place ricotta in a fine mesh strainer or cheesecloth over a bowl and let it drain for 30 minutes to remove excess liquid.

Can this dish be made ahead?

Absolutely! Assemble the manicotti in the baking dish, cover tightly, and refrigerate overnight before baking.

What can I substitute for Italian sausage?

If unavailable, use all ground beef and add Italian seasoning to mimic the sausage’s flavor profile.

How do I prevent manicotti from sticking together?

Lay cooked manicotti tubes separately on a lightly oiled baking sheet or parchment paper while cooling to avoid sticking.

Is it necessary to use an egg in the filling?

The egg acts as a binder for the cheese mixture, but it can be omitted if needed; the filling will be less firm.

Can I freeze leftover manicotti?

Leftover cooked manicotti can be frozen tightly wrapped for up to 2 months and reheated gently to preserve texture.

12 Stuffed Manicotti Meat Sauce

Tender manicotti shells filled with creamy ricotta and baked under a rich, hearty meat sauce blending ground beef and Italian sausage for irresistible comfort food.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Course dinner, Main Course

Cuisine Italian

Servings 6 people

Calories 650 kcal

Equipment

• 1 large skillet
• 1 9x13-inch baking dish
• 2 Mixing bowls
• 1 wooden spoon
• 1 teaspoon or piping bag for stuffing manicotti tubes
• 1 colander

Ingredients

  

• 12 large manicotti shells
• 1 lb ground beef 80/20
• ½ lb Italian sausage casings removed
• 1 medium onion finely diced (about 1 cup)
• 2 cloves garlic minced
• 24 oz marinara sauce
• 15 oz whole milk ricotta well-drained (about 2 cups)
• 2 cups shredded mozzarella divided
• ½ cup grated Parmesan cheese
• 1 large egg
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and freshly ground black pepper to taste

Instructions

 

• Preheat oven to 375°F (190°C). Cook manicotti shells in boiling salted water until just al dente, about 6-7 minutes. Drain and lay out on a baking sheet to cool.
• In a large skillet over medium heat, brown ground beef, Italian sausage, and diced onion, breaking up the meat, until well browned, about 8 minutes. Drain excess fat, leaving about 1 tablespoon.
• Add minced garlic to the meat and cook for 30 seconds until fragrant. Stir in marinara sauce and simmer for 10 minutes to meld flavors.
• In a large bowl, combine well-drained ricotta, 1 cup mozzarella, Parmesan, egg, dried basil, oregano, salt, and pepper. Mix until smooth and creamy.
• Spread half of the meat sauce evenly in the bottom of the baking dish.
• Using a teaspoon or piping bag, fill each manicotti shell with the cheese mixture. Arrange filled shells seam-side down in the baking dish.
• Pour remaining meat sauce over the arranged shells. Sprinkle remaining 1 cup mozzarella on top.
• Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
• Let the baked manicotti rest for 5 minutes before serving to allow filling to set.

Notes

• Use a piping bag or ziplock bag with a snipped corner to fill shells easily.
• Drain ricotta well to prevent watery filling.
• Rest the dish after baking for easier serving.
• Undercook pasta slightly as it will finish cooking in the oven.
• Brown meat thoroughly for extra flavor depth.