Stuffed Manicotti with Meat Sauce
A hearty and comforting dish combining stuffed pasta shells with a rich meat sauce and creamy cheese filling.
Ingredients
For the Meat Sauce
- 1 pound ground beef or Italian sausage
- 1 small onion, finely chopped
- 3 cloves garlic, 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) For added heat
- 1 tablespoon olive oil
For the Cheese Filling
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese Plus more for topping
- 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
For the Pasta
- 12 pieces manicotti shells
- 1 cup shredded mozzarella cheese (for topping)
- 1 cup extra grated Parmesan cheese (optional) For extra topping
Instructions
Preparation of Manicotti Shells
- Prepare a large pot of salted water and bring it to a rolling boil.
- Add the manicotti shells and cook for 6 to 7 minutes until al dente.
- Drain the shells and rinse under cold water to stop the cooking process.
Making the Meat Sauce
- Heat olive oil in a skillet over medium heat until shimmering.
- Add ground meat, chopped onion, and minced garlic. Cook until meat is browned, about 5 to 7 minutes.
- Drain excess fat and add crushed tomatoes, dried basil, oregano, salt, black pepper, and red pepper flakes. Let simmer for 15 to 20 minutes.
Preparing the Cheese Filling
- In a bowl, combine ricotta cheese, 1 cup shredded mozzarella, grated Parmesan, egg, chopped parsley, garlic powder, salt, and black pepper.
- Mix until creamy and well combined.
Assembling the Manicotti
- Preheat oven to 375°F (190°C).
- Spread a layer of meat sauce in the bottom of a baking dish.
- Fill each manicotti shell carefully with the cheese mixture and place in the baking dish.
- Cover with remaining meat sauce, sprinkle with remaining mozzarella and extra Parmesan if desired.
Baking the Manicotti
- Cover the dish with foil and bake for 20 minutes.
- Remove foil and bake for an additional 10 minutes until cheese is golden and bubbly.
- Let rest for 5 minutes before serving.
Notes
Serving suggestion: Pair with a garden salad and garlic bread. Store leftover manicotti in an airtight container in the refrigerator for up to 3-5 days, or freeze for longer storage.