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Baked Stuffed Manicotti with Beef and Ricotta Recipe

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4.4 from 130 reviews

This Baked Stuffed Manicotti with Beef & Ricotta is a hearty Italian-American classic featuring tender manicotti shells filled with a flavorful mixture of ground beef, creamy ricotta, mozzarella, and Parmesan cheeses. Baked in a rich marinara sauce and topped with melted cheese, it’s a comforting and satisfying meal perfect for family dinners or special occasions.

Ingredients

Manicotti & Filling

  • 12 manicotti shells
  • 1 lb ground beef
  • 2 cloves garlic, minced
  • 2 cups whole-milk ricotta
  • 1 cup shredded mozzarella (plus extra for topping)
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • 2 tsp Italian seasoning
  • Salt & black pepper to taste

Sauce

  • 1 jar (24 oz) marinara sauce
  • Fresh parsley or basil for garnish

Instructions

  1. Prep: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil; this will be used to cook the manicotti shells.
  2. Cook the Manicotti: Boil the manicotti shells until they are al dente, about 2 minutes less than the package directions to keep them firm for stuffing. Drain gently and lay them out in a single layer on a lightly oiled tray to prevent sticking and allow them to cool slightly before filling.
  3. Cook the Beef: In a skillet over medium-high heat, cook the ground beef until it’s no longer pink. Add minced garlic, Italian seasoning, salt, and pepper, and cook for an additional minute to develop flavor. Drain excess grease and let the beef mixture cool slightly.
  4. Make the Filling: In a large mixing bowl, combine the ricotta, 1 cup shredded mozzarella, grated Parmesan, egg, salt, and pepper. Stir in the slightly cooled beef mixture until everything is thoroughly combined.
  5. Stuff the Shells: Using a piping bag or a zip-top bag with a corner cut off, fill each manicotti shell with the beef and cheese filling. Alternatively, you can use a small spoon to gently fill the shells from both ends.
  6. Assemble: Spread about ¾ cup of marinara sauce evenly across the bottom of a 9×13 inch baking dish. Arrange the stuffed manicotti in a single layer on top of the sauce. Pour the remaining marinara sauce over the stuffed shells, then sprinkle generously with additional shredded mozzarella cheese.
  7. Bake: Cover the baking dish tightly with foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for another 10–15 minutes until the sauce is bubbly and the cheese on top is golden brown.
  8. Rest & Serve: Let the baked manicotti rest for 5–10 minutes before serving to allow the flavors to meld and to make serving easier. Garnish with freshly chopped parsley or basil for a pop of color and fresh flavor.

Notes

  • For easier filling, use a piping bag or a zip-top bag with a corner cut off.
  • Do not overcook the manicotti shells during boiling to ensure they hold their shape when stuffed.
  • Ground beef can be substituted with ground turkey or Italian sausage for different flavor profiles.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
  • Adding fresh herbs like basil or oregano to the filling can enrich the flavor.

Find it online: https://mealoria.com/baked-stuffed-manicotti-with-beef-and-ricotta-recipe/