Manicotti

It doesn’t get better than this Manicotti! Stuffed with cheese, ground beef and topped with sauce and cheese. It’s a classic that is a hit every single time you serve it. Pair it with a tossed salad and garlic bread for the perfect dinner.

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This homemade manicotti recipe is a go-to when you want a hearty, comforting pasta dinner. Manicotti pasta shells are stuffed with a creamy cheese and ground beef filling and baked in a pan with sauce and cheese. It’s so good!

When we’re craving Italian, this stuffed manicotti is perfect. It has the best flavor, is so filling, and pairs perfectly with a salad and garlic bread on the side. It’s great for a family meal or when you’re hosting guests – trust me, once you try it, it will be a go-to favorite for you, too.

Why This Recipe Works

• This recipe is all about the cheese and beef filling! Creamy ricotta cheese, mozzarella, and Parmesan combined with ground beef are so delicious. Fresh herbs add lots of flavor, too.
• I’m showing you the easiest way to fill manicotti noodles – it’s not hard, I promise!
• You can assemble this baked pasta ahead of time and keep it in the refrigerator. It’s a great way to save time when you’re entertaining or if you want to take a hot meal to a friend. Just pop it in the oven when you’re ready to eat.

If you love lasagna or stuffed shells, you’re going to love this easy manicotti recipe!

Ingredients

• Olive oil – Any cooking oil can be substituted.
• Ground beef – You can also use Italian sausage, ground turkey, or ground pork if you want to change it up!
• Finely chopped onion – Grab a bag of diced frozen onions to keep on hand as an easy kitchen hack.
• Minced garlic cloves
• Ricotta cheese – Can substitute cottage cheese if desired.
• Grated cheese – A combination of mozzarella cheese and parmesan cheese. Grabbing a block and grating it yourself offers the best results.
• Salt and black pepper
• Fresh parsley – or try fresh basil or thyme leaves.
• Beaten large eggs – Room temperature eggs mix into the ingredients easiest.
• Manicotti shells
• Spaghetti sauce or marinara sauce

How to Make It

Preheat the oven to 350°F. Spray a 9×13″ baking dish with cooking spray.

Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook it for 4 to 5 minutes while breaking it up while it cooks.

Add the onions and cook them with the beef for four to five minutes or until the onions are softened and ground beef is cooked through.

Add the garlic and cook it with the beef and onions for 30 seconds. Take the skillet off of the heat and drain off the grease.

Combine the ricotta cheese, Mozzarella cheese, Parmesan cheese, salt, pepper, parsley and eggs in a large bowl. Add meat mixture and stir to combine.

Boil the manicotti shells in a large pot according to package directions to al dente. Drain them and rinse them under lukewarm water so they are cool enough to handle.

Spread one cup of spaghetti sauce in the bottom of the prepared pan.

You can spoon the cheese filling into the pasta tubes, but it’s easier to fill a piping bag or a large resealable bag with the cheese mixture. If using a ziplock bag, snip off one corner.

Pipe the filling into each manicotti shell and place them on top of the sauce in the pan. Arrange the filled pasta shells in a single layer. 

Pour the remaining sauce over the top of the stuffed manicotti. Cover the pan with aluminum foil and bake the pasta for 20 minutes.

Remove the foil and sprinkle mozzarella cheese over the top. Bake it for an additional 10 to 15 minutes or until the cheese is melted and browned. Let the pan cool at room temperature for five minutes.

Sprinkle the chopped parsley over the top before serving.

Make Ahead Tips

Refrigerator: You can assemble the manicotti a day in advance. Cover the pan with foil and keep it in the fridge until you’re ready to bake it. Let it sit out at room temperature for 30 minutes before baking it.

Freezer: You can also freeze it! Assemble the dish as instructed and then cover the pan tightly with plastic wrap and a layer of foil. Freeze it for up to a month. For best results, allow it to thaw before baking it.

I can’t wait for you to try this homemade manicotti! It’s so good – the best dinner when everyone’s craving Italian flavors. Give it a try – I know you’ll love it.

More Ground Beef Recipe Ideas

Have extra ground beef to use up? Use it to make these amazing dinners!

• One Pot Bacon Cheeseburger Mac and Cheese combines two dinners in one for the ultimate comfort food meal!
• Skip the drive-through and make a homemade Crunchwrap Supreme!
• Baked Ravioli has a hearty meat sauce and lots of melted cheese for a super easy dinner.
• Switch up burger night with easy Italian Burgers!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

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5 from 6 votes

Manicotti

A delicious dinner of Manicotti is always a hit! Each shell is stuffed with a cheesy ground beef mixture then topped with sauce and more cheese!

Prep:20 minutes mins

Cook:45 minutes mins

Resting Time:5 minutes mins

Total:1 hour hr 10 minutes mins

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Ingredients

Filling

• ▢ 1 Tablespoon olive oil
• ▢ 1 pound ground beef
• ▢ ½ cup onion finely chopped
• ▢ 2 teaspoons minced garlic
• ▢ 15 ounce carton ricotta cheese
• ▢ 1 cup grated Mozzarella cheese
• ▢ ½ cup grated Parmesan cheese
• ▢ 1 teaspoon salt
• ▢ ¼ teaspoon ground black pepper
• ▢ 1 Tablespoon fresh parsley
• ▢ 1 eggs beaten

Assembly

• ▢ 12 manicotti shells
• ▢ 2 ½ c. spaghetti sauce
• ▢ 1 ½ cup shredded mozzarella cheese
• ▢ 2 Tablespoons chopped parsley optional garnish

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Instructions

• Preheat the oven to 350 degrees F. Spray a 9×13 inch baking dish with nonstick spray. Set aside
• In a large skillet, heat the olive oil over medium heat .Add the ground beef to the skillet and cook for 4-5 minutes breaking up the meat into smaller pieces.
• Add onions to the skillet and cook for an additional 4-5 minutes or until the onions are softened and ground beef is cooked through.
• Add the minced garlic to the skillet and cook for 30 seconds. Remove skillet from heat and drain off grease.
• In a large mixing bowl combine the ricotta cheese, Mozzarella cheese, Parmesan cheese, salt, pepper, parsley and eggs. Add ground beef and stir to combine.

Assembly

• Cook the manicotti shells according to package directions to al dente. Drain water off and rinse in lukewarm water so you can handle them.
• Spread 1 cup of spaghetti sauce over the bottom of the prepared pan.
• Fill a piping bag or ziploc gallon sized bag with cheese filling. If using a ziploc bag, snip off one corner.
• Pipe the filling into each manicotti noodle then place the filled noodle in the prepared pan. Repeat until all noodles are filled, arranged in a single layer in the pan. You can also carefully spoon the mixture into the noodles if you prefer.
• Pour the remaining sauce on top of the filled noodles. Cover with aluminum foil and bake in a preheated oven for 20 minutes.
• Uncover the baking dish, sprinkle Mozzarella cheese over the top, then bake for an additional 10-15 minutes or until the cheese is melted and browned. Let stand for 5 minutes.
• Sprinkle with chopped parsley if desired. Serve.

Tips

Refrigerator: You can assemble the manicotti a day in advance. Cover the pan with foil and keep it in the fridge until you’re ready to bake it. Let it sit out at room temperature for 30 minutes before baking it.

Freezer: You can also freeze it! Assemble the dish as instructed and then cover the pan tightly with plastic wrap and a layer of foil. Freeze it for up to a month. For best results, allow it to thaw before baking it.

What do you serve with manicotti?
It’s great with crusty bread, breadsticks, or garlic bread on the side. Or pair it with green salad or cooked veggies like broccoli, asparagus, or green beans. A homemade tiramisu is great for dessert!

How long does it keep?
Leftover baked manicotti will keep for up to three days in the refrigerator.

Nutrition Information

Calories: 643kcal (32%), Carbohydrates: 35g (12%), Protein: 42g (84%), Fat: 37g (57%), Saturated Fat: 19g (119%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 159mg (53%), Sodium: 1448mg (63%), Potassium: 787mg (22%), Fiber: 3g (13%), Sugar: 6g (7%), Vitamin A: 1339IU (27%), Vitamin C: 11mg (13%), Calcium: 518mg (52%), Iron: 4mg (22%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.