Baked Stuffed Manicotti with Beef and Ricotta Recipe

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Warm & Familiar Baked Stuffed Manicotti with Beef and Ricotta Recipe

There’s something truly comforting about a plate of baked manicotti—those tender pasta tubes brimming with a luscious blend of beef and ricotta, smothered in rich marinara and gooey melted cheese. I always think of Sunday dinners and cozy gatherings when I make this Baked Stuffed Manicotti with Beef and Ricotta Recipe. The aroma alone fills your kitchen with warmth, and the first forkful feels like a big, buttery hug.

As you prepare this dish, you’ll notice how the savory beef melds beautifully with that velvety ricotta, and the Italian seasoning adds just the right whisper of herbs. It’s a recipe that’s just as satisfying for everyday dinners as it is impressive for company. Plus, it’s simpler than it looks—perfect for home cooks aiming to wow without stress.

I love when recipes come together in a way that feels approachable but still full of depth. This one’s a keeper you’ll want to pull out again and again—whether you’re craving a comforting classic or feeding a crowd with minimal fuss.

Ingredient Breakdown

• 12 manicotti shells: The perfect pasta tubes that hold all that buttery filling — al dente for a tender bite.
• 1 lb ground beef: Adds savory depth and texture; lean to keep it juicy but not greasy.
• 2 cloves garlic, minced: Fresh garlic lifts the beef with fragrant warmth.
• 2 cups whole-milk ricotta: Creamy and velvety, balancing the meat’s robustness.
• 1 cup shredded mozzarella + extra for topping: Melty and stretchy goodness to bind the filling and blanket the dish.
• ½ cup grated Parmesan: Sharp and nutty for that signature Italian umami boost.
• 1 large egg: Binds the filling for easy stuffing without crumble.
• 2 tsp Italian seasoning: Blends oregano, basil, and thyme to infuse the mixture with herbaceous notes.
• Salt & black pepper: Simple but essential seasoning to enhance every flavor.
• 1 jar (24 oz) marinara sauce: Choose a rich, savory sauce for that familiar tangy finish.
• Fresh parsley or basil: A bright, fresh garnish that wakes up the whole dish.

Before You Start

Prep is key here—get everything organized before you dive in. I like to measure and chop all ingredients, preheat the oven to 375°F (190°C), and have my utensils ready. Boiling the shells just shy of al dente is important so they finish cooking in the sauce without turning mushy.

How to Make Baked Stuffed Manicotti with Beef and Ricotta Recipe

1. Preheat your oven to 375°F (190°C) and bring a large pot of salted water to a rolling boil. These initial steps set the stage for perfectly cooked pasta and tender baked layers.
2. Cook the manicotti shells until just al dente — about 2 minutes less than the package suggests. You’ll want them pliable but still firm enough to hold the filling without breaking. Drain carefully and lay them out on a lightly oiled tray in a single layer to cool. This keeps them from sticking and helps with easy stuffing later.
3. Brown the ground beef in a skillet over medium-high heat. Watch as it transforms from pink to a warm brown, releasing a fragrant steam that fills your kitchen. Add the minced garlic, Italian seasoning, salt, and pepper; cook another minute to unlock those rich flavors. Then, drain excess grease to avoid a heavy filling and let the meat cool slightly so you don’t curdle the cheese mixture in the next step.
4. Mix up the filling by combining ricotta, one cup of shredded mozzarella, Parmesan, egg, salt, and black pepper in a large bowl. The egg is your binder here to keep everything together without weighing the filling down. Then fold in the slightly cooled beef mixture—stir gently until every bite will have a perfect meaty, creamy balance.
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Cook Like a Pro

Use a piping bag or a sturdy zip-top bag with a corner snipped off to fill the manicotti shells cleanly and consistently. This keeps the filling intact, avoiding any breakage or messy drips. Also, don’t over-boil your pasta; it should still have a bite since it’ll finish cooking in the oven—soft but not mushy.

5. Stuff the shells gently using your chosen method—piping bag or spoon—from both ends if needed. You’ll want each shell generously filled but still intact, showing off that creamy beef and cheese blend.
6. Assemble the dish by spreading ¾ cup of marinara sauce on the bottom of a 9×13 baking dish. Arrange your stuffed manicotti in a single layer and spoon the remaining sauce all over them. Finally, blanket the top with a generous layer of shredded mozzarella to create that irresistible golden crust.
7. Bake covered with foil for 25 minutes to let flavors meld and steam the pasta through. Then, remove the foil and bake another 10 to 15 minutes until bubbling and beautifully golden on top, with crispy cheese edges that your fork will love to tear through.
8. Let rest for 5 to 10 minutes before serving so the filling firms up just enough to hold its shape. Garnish with fresh parsley or basil for a burst of color and fresh herbal brightness.

Flavor Variations for Baked Stuffed Manicotti with Beef and Ricotta Recipe

• Swap ground beef for Italian sausage (mild or spicy) to add a wonderful herby richness.
• Add chopped spinach or kale into the filling for a vibrant, nutrient-packed twist—its slight bitterness complements the creamy ricotta nicely.
• Mix in sun-dried tomatoes or roasted red peppers for a sweet-savory pop enhancing the layered flavors.
• Try a béchamel sauce instead of marinara for a velvety, decadent take with subtle nuttiness.
• Sprinkle crushed red pepper flakes into the sauce or on top for a subtle kick that warms the palate.
• For extra indulgence, top with shredded provolone or fontina cheese for a different melt and flavor profile.

Storage, Freezer & Reheat Tips

• Store leftovers covered in the fridge for up to 3 days—flavors deepen beautifully overnight.
• Freeze fully assembled but unbaked manicotti covered tightly with foil and plastic wrap for up to 2 months. Bake from frozen by adding 15 extra minutes to cooking time.
• Reheat individual portions in the microwave on medium heat to keep the filling creamy and avoid drying out the pasta.
• For oven reheating, cover with foil and warm at 350°F (175°C) until heated through—about 15-20 minutes.
• If sauce thickens when chilled, loosen with a few spoonfuls of water or extra marinara before reheating.

Baked Stuffed Manicotti with Beef and Ricotta Recipe FAQs

• Can I use no-boil manicotti shells? Absolutely! Just skip the pre-boiling step and stuff them directly. Baking times may extend slightly, so cover well to avoid drying.
• Is ground turkey a good substitute for beef? Yes! For a leaner option, turkey works well. Cook it with garlic and Italian seasoning, but drain any excess liquid to keep filling firm.
• Can I prepare this recipe ahead of time? Definitely. You can assemble the manicotti, cover tightly, and refrigerate for up to 24 hours before baking. Perfect for busy days.
• What’s the best cheese for the filling? Whole-milk ricotta makes it creamy without being watery. Adding mozzarella and Parmesan brings richness and melty texture that makes every bite satisfying.
• How do I prevent the manicotti shells from breaking when stuffing? Handle them gently, letting them cool on an oiled surface after boiling. Using a piping bag makes filling easier and neater, minimizing cracks.

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