Cheesy Stuffed Manicotti Meat Sauce (Print Version)
Tender manicotti filled with creamy cheese blend, baked in rich homemade meat sauce for ultimate Italian comfort.
# 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 & 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 & black pepper, to taste
→ Pasta & Assembly
20 - 12 manicotti shells (uncooked)
21 - 1 cup shredded mozzarella cheese
22 - ½ cup grated Parmesan cheese
23 - Fresh basil or parsley, for garnish
# Step-by-Step Guide:
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. Sauté finely 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 with a wooden spoon as it cooks. Drain excess fat and return to heat.
04 - Stir in crushed tomatoes, tomato sauce, tomato paste, dried basil, dried oregano, red pepper flakes, sugar, salt, and black pepper. Simmer uncovered for 15-20 minutes, stirring occasionally until slightly thickened.
05 - Cook manicotti shells in salted boiling water 1-2 minutes less than package directions. Drain and rinse gently with cold water to stop cooking process. Set aside.
06 - Combine ricotta cheese, shredded mozzarella, grated Parmesan, egg, chopped parsley, ground nutmeg, salt, and black 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 gently to avoid tearing.
08 - Spread 1 cup of meat sauce evenly over bottom of prepared baking dish. Arrange filled manicotti in single layer over sauce.
09 - Spoon remaining meat sauce evenly over manicotti, covering completely. Sprinkle with remaining 1 cup mozzarella and ½ cup Parmesan cheese.
10 - Cover baking dish tightly with aluminum foil. Bake at 375°F for 25 minutes.
11 - Remove foil and continue baking 10-15 minutes longer until cheese is bubbly and golden brown.
12 - Let manicotti rest 10 minutes before serving to allow filling to set. Garnish with fresh basil or parsley if desired.
# Expert Suggestions:
01 -
- The homemade sauce develops layers of flavor that jarred versions can only dream about
- Everything bakes together into bubbly, cheesy perfection that makes everyone go quiet for a minute
02 -
- Overcooking the manicotti shells makes them impossible to fill without tearing
- Letting the sauce rest for even 5 minutes before serving makes a huge difference in how it holds together on the plate
03 -
- Use a zip-top bag with the corner snipped off for the easiest filling method
- The nutmeg might seem strange but trust it, that tiny pinch makes the cheese filling taste professionally balanced