Cheesy Stuffed Manicotti Meat Sauce (Printable version)
Tender pasta shells filled with velvety three-cheese blend, baked in richly seasoned homemade meat sauce for irresistible comfort.
# What You'll Need:
→ Meat Sauce
01 - 1 tablespoon olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 pound ground beef
05 - 1 (24 ounce) can crushed tomatoes
06 - 1 (15 ounce) can tomato sauce
07 - 2 tablespoons tomato paste
08 - 1 teaspoon dried basil
09 - 1 teaspoon dried oregano
10 - ½ teaspoon red pepper flakes
11 - 1 teaspoon sugar
12 - Salt and black pepper to taste
→ Cheese Filling
13 - 1 (15 ounce) container ricotta cheese
14 - 1½ cups shredded mozzarella cheese
15 - ¾ cup grated Parmesan cheese
16 - 1 large egg
17 - 2 tablespoons chopped fresh parsley
18 - ¼ teaspoon ground nutmeg
19 - Salt and black pepper to taste
→ Pasta and Assembly
20 - 12 manicotti shells
21 - 1 cup shredded mozzarella cheese
22 - ½ cup grated Parmesan cheese
23 - Fresh basil or parsley for garnish
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish with cooking spray or olive oil.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté 3-4 minutes until translucent. Add minced garlic and cook 1 minute more until fragrant.
03 - Add ground beef to the skillet. Cook until completely browned, breaking up with a wooden spoon. Drain excess fat from the pan.
04 - Stir in crushed tomatoes, tomato sauce, tomato paste, basil, oregano, red pepper flakes, sugar, salt, and pepper. Simmer uncovered for 15-20 minutes over medium-low heat, stirring occasionally.
05 - Bring a large pot of salted water to boil. Cook manicotti shells 1-2 minutes less than package directions. Drain and rinse gently with cold water to stop cooking.
06 - Combine ricotta, 1½ cups mozzarella, ¾ cup Parmesan, egg, parsley, nutmeg, salt, and pepper in a large bowl. Mix until smooth and well blended.
07 - Transfer cheese mixture to a piping bag or zip-top bag with corner snipped off. Pipe filling into each manicotti shell, filling completely.
08 - Spread 1 cup meat sauce over bottom of prepared baking dish. Arrange filled manicotti in single layer over sauce.
09 - Spoon remaining meat sauce evenly over manicotti. Sprinkle with 1 cup mozzarella and ½ cup Parmesan cheese.
10 - Cover baking dish tightly with aluminum foil. Bake at 375°F for 25 minutes.
11 - Remove foil and continue baking 10-15 minutes until cheese is bubbly and golden brown.
12 - Let manicotti rest 10 minutes before serving. Garnish with fresh basil or parsley if desired.
# Expert advice:
01 -
- The homemade meat sauce tastes like it simmered all day even though it comes together in under 30 minutes
- That unexpected hint of nutmeg in the cheese filling makes all the difference
02 -
- Overcooking the pasta before filling guarantees mushy manicotti after baking
- Room temperature filling pipes much easier than cold ricotta straight from the fridge
03 -
- Use a zip-top bag with the corner snipped for the neatest filling experience
- Place the filling bag in a tall glass to keep it steady while you work