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Close up of fully cooked manicotti pasta shells stuffed with thick, creamy white ricotta cheese mixture slightly oozing from the ends.

The Best Stuffed Manicotti with Meat Sauce

This Stuffed Manicotti with Meat Sauce features tender pasta tubes filled with oozing creamy white ricotta, heavily smothered in a thick, vibrant dark red tomato marinara with browned ground beef, and topped with bubbly golden-brown mozzarella.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Meat Sauce
  • 8 oz manicotti pasta tubes (225g) about 14 tubes
  • 1 lb ground beef (80/20) (450g) for visible browned crumbles
  • 1 tbsp olive oil (15ml)
  • 0.5 cup yellow onion (75g) diced
  • 3 cloves garlic minced
  • 24 oz tomato marinara sauce (680g) thick and dark red
Ricotta Cheese Filling & Topping
  • 15 oz whole milk ricotta cheese (425g) creamy white
  • 1 large egg room temperature
  • 1.5 cups mozzarella cheese (170g) shredded and divided
  • 0.5 cup parmesan cheese (45g) grated and divided
  • 1 tsp kosher salt (5g) divided
  • 0.5 tsp black pepper (2.5g) divided
  • 2 tbsp fresh green parsley (8g) finely chopped

Equipment

  • 1 White Rectangular Ceramic Baking Dish 9x13-inch (23x33cm) size.
  • 1 Large Skillet For browning the ground beef.
  • 1 Piping Bag For easily stuffing the ricotta filling into the tubes.

Method
 

Preparation
  1. Bring a large pot of heavily salted water to a rolling boil. Add the manicotti pasta tubes and cook for 1 minute less than package directions (about 6-7 minutes). Drain and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add the ground beef and sear until a deep golden-brown crust forms. Add the diced onion and minced garlic, sautéing until fragrant.
  3. Drain excess fat from the skillet. Pour in the dark red tomato marinara sauce, season with half the salt and pepper, and simmer on low for 10 minutes.
Assembly & Baking
  1. In a mixing bowl, combine the ricotta cheese, egg, 1/2 cup of mozzarella, half the parmesan, and the remaining salt and pepper. Stir until a thick, creamy white paste forms.
  2. Transfer the ricotta mixture to a piping bag. Pipe the filling into the cooked manicotti tubes until slightly oozing from both ends.
  3. Spread a thin layer of meat sauce in a 9x13-inch ceramic baking dish. Arrange the stuffed tubes in a single layer, then heavily smother with the remaining thick meat sauce.
  4. Blanket the top with the remaining mozzarella and parmesan. Bake uncovered at 375°F (190°C) for 25-30 minutes until the cheese is melted, bubbly, and slightly browned.
  5. Let rest for 10 minutes, then garnish with finely chopped fresh green parsley flakes before serving.

Notes

Tip 1. Cook pasta just under al dente so it doesn't tear while stuffing.
Tip 2. Use a piping bag to easily insert the thick ricotta mixture into the pasta tubes without making a mess.