Baked Cheese-Stuffed Manicotti with Savory Meat Sauce

by

Baked Cheese-Stuffed Manicotti with Savory Meat Sauce

Overview

This baked manicotti dish is a classic comfort food made with tender pasta tubes filled with a creamy ricotta and mozzarella mixture, smothered in a rich meat sauce, and baked until golden, bubbly, and lightly crisped on top. It is hearty, satisfying, and perfect for family dinners, gatherings, or make-ahead meals.

The image shows manicotti generously coated with sauce and cheese, finished with a golden crust and a sprinkle of herbs and grated cheese.

Ingredients

Pasta

  • 12–14 manicotti shells (or cannelloni tubes)

Cheese Filling

  • 2 cups whole-milk ricotta cheese
  • 1 ½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Meat Sauce

  • 1 tablespoon olive oil
  • 1 pound ground beef (or beef and Italian sausage blend)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • Salt and pepper to taste
  • 3 cups marinara sauce (homemade or high quality store-bought)

Topping

  • ½ cup grated Parmesan cheese
  • 1 tablespoon fresh parsley for garnish
  • Optional: crushed red pepper flakes

Instructions

Step 1: Cook the Manicotti Shells

  1. Bring a large pot of salted water to a boil.
  2. Cook manicotti shells according to package directions until just al dente.
  3. Drain and rinse with cool water to stop cooking.
  4. Lay shells flat on a baking sheet lined with parchment to prevent sticking.

Do not overcook, as the shells will continue cooking in the oven.

Step 2: Prepare the Meat Sauce

  1. Heat olive oil in a large skillet over medium heat.
  2. Add chopped onion and cook until softened, about 3–4 minutes.
  3. Add ground beef and cook until browned, breaking it apart.
  4. Stir in garlic, Italian seasoning, paprika, salt, and pepper.
  5. Add marinara sauce and simmer for 10–15 minutes until thickened.
  6. Remove from heat and set aside.

A thick sauce prevents watery pasta during baking.

Step 3: Make the Cheese Filling

  1. In a large bowl, combine ricotta, mozzarella, Parmesan, and egg.
  2. Add parsley, garlic powder, salt, and pepper.
  3. Mix until smooth and well combined.

For extra creaminess, you may add 2 tablespoons of heavy cream.

Step 4: Stuff the Manicotti

  1. Transfer cheese filling to a piping bag or zip-top bag with the corner cut.
  2. Carefully pipe filling into each manicotti shell.
  3. Fill evenly without overstuffing to avoid tearing.

This method keeps the shells intact and neat.

Step 5: Assemble the Dish

  1. Preheat oven to 375°F (190°C).
  2. Spread a thin layer of meat sauce in the bottom of a baking dish.
  3. Arrange stuffed manicotti in a single layer.
  4. Spoon remaining meat sauce generously over the pasta.
  5. Sprinkle Parmesan evenly over the top.

Ensure all pasta is covered to prevent drying.

Step 6: Bake

  1. Cover the dish loosely with foil.
  2. Bake for 25 minutes.
  3. Remove foil and bake an additional 10–15 minutes until golden and bubbling.
  4. For extra browning, broil for 2–3 minutes at the end.

Step 7: Rest and Serve

  1. Remove from oven and allow to rest for 10 minutes.
  2. Garnish with fresh parsley.
  3. Serve hot.

Resting helps the filling set and improves texture.

Serving Suggestions

  • Serve with garlic bread or focaccia
  • Pair with a crisp green salad
  • Add roasted vegetables on the side
  • Serve with a glass of red wine or sparkling water

Storage and Make-Ahead Tips

Refrigeration

  • Store leftovers in an airtight container for up to 4 days.

Freezing

  • Assemble fully but do not bake.
  • Cover tightly and freeze for up to 3 months.
  • Bake from frozen at 375°F for 60–70 minutes.

Reheating

  • Reheat in oven at 350°F until warmed through.
  • Cover with foil to prevent drying.

Variations

Vegetarian Version

  • Replace meat sauce with marinara and sautéed mushrooms, spinach, or zucchini.

Spinach Ricotta Filling

  • Add 1 cup cooked, squeezed spinach to the cheese mixture.

Spicy Version

  • Add crushed red pepper flakes to the sauce.

Alfredo Style

  • Replace marinara with a creamy Alfredo sauce for a white-sauce version.

Texture and Flavor Notes

  • Pasta is tender but structured
  • Filling is creamy and rich
  • Sauce is savory and well-balanced
  • Top layer is lightly crisped with cheese

Common Mistakes to Avoid

  • Overcooking pasta shells
  • Using watery ricotta without draining
  • Skipping foil during initial baking
  • Not resting before serving

Final Thoughts

This baked cheese-stuffed manicotti is a timeless, comforting dish that delivers rich flavors, satisfying textures, and impressive presentation with minimal effort. It is ideal for both casual family meals and special occasions, offering flexibility in fillings and sauces while maintaining classic Italian comfort.

Leave a Comment