Stuffed Manicotti with Beef Filling is a comforting and flavorful Italian-American classic, perfect for weeknight dinners or special occasions. This recipe demystifies the process, making it accessible for home cooks seeking a delicious and satisfying meal.
Key Ingredients for Stuffed Manicotti with Beef Filling
- 1 box (8 ounces) manicotti shells
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15 ounce) can crushed tomatoes
- 1 (6 ounce) can tomato paste
- 1/4 cup water
- 1/2 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 2 cups shredded mozzarella cheese, for topping
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
How to Make Stuffed Manicotti with Beef Filling
This Stuffed Manicotti with Beef Filling is surprisingly simple to prepare, delivering a deeply satisfying flavor profile. The rich beef and tomato filling, combined with tender manicotti shells and a creamy ricotta blend, makes for an unforgettable meal. Expect to spend about 1 hour and 30 minutes from start to finish, with most of that time being hands-off baking.
Step-by-Step Instructions
- Preheat Oven and Prepare Manicotti: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the manicotti shells and cook according to package directions until al dente (usually 9-11 minutes). Drain the shells and rinse them with cool water to prevent them from sticking together. Set aside.
- Cook the Beef Filling: While the manicotti water is heating, heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Brown the Ground Beef: Add the ground beef to the skillet. Break it up with a spoon and cook until it’s browned and no pink remains. Drain off any excess grease from the skillet.
- Create the Tomato Sauce: Stir the Italian seasoning, salt, and pepper into the browned beef and onion mixture. In a separate bowl, combine the crushed tomatoes, tomato paste, and water. Pour this tomato mixture into the skillet with the beef. Stir well to combine. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for at least 15 minutes to allow the flavors to meld.
- Prepare the Ricotta Filling: In a medium bowl, combine the ricotta cheese, 1/2 cup of shredded mozzarella cheese, the egg, and the chopped fresh parsley. Mix thoroughly until well combined and creamy.
- Stuff the Manicotti Shells: Carefully spoon the ricotta cheese mixture into each cooked manicotti shell until filled. You can use a small spoon or a piping bag for easier filling.
- Assemble the Manicotti Bake: Spread about 1 cup of the beef and tomato sauce evenly on the bottom of a 9×13 inch baking dish. Arrange the stuffed manicotti shells in a single layer over the sauce.
- Top and Bake: Pour the remaining beef and tomato sauce over the stuffed manicotti shells, ensuring they are mostly covered. Sprinkle the remaining 2 cups of shredded mozzarella cheese and the grated Parmesan cheese evenly over the top.
- Bake Until Bubbly: Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted, golden brown, and the sauce is bubbly.
- Rest and Serve: Let the Stuffed Manicotti with Beef Filling rest for about 5-10 minutes before serving. This allows the sauce to thicken slightly and makes it easier to serve.
Why You’ll Love This Stuffed Manicotti with Beef Filling
You’ll absolutely adore this Stuffed Manicotti with Beef Filling for its incredible comforting qualities and how it delivers restaurant-worthy flavor right from your home kitchen. The star of the show is the robust, savory beef filling nestled within perfectly cooked pasta tubes, all bathed in a rich, homemade tomato sauce. Unlike a simple spaghetti with meatballs, this dish offers a delightful textural contrast and a more elegant presentation, making it feel truly special without requiring complex techniques.
Furthermore, making Stuffed Manicotti with Beef Filling at home is a fantastic way to save money compared to dining out, while still enjoying a hearty and satisfying Italian dinner. The generous portions ensure you’ll have delicious leftovers, and the blend of creamy ricotta, tender beef, and tangy tomato sauce creates a flavor explosion in every bite. So gather your ingredients and give this delightful dish a try; you won’t be disappointed!
Storing and Reheating Tips
- Refrigeration: Allow the Stuffed Manicotti with Beef Filling to cool completely. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: To reheat individual portions, place them in a microwave-safe dish with a splash of water or sauce, cover, and microwave on medium power until heated through. For larger portions, you can reheat them in the oven. Place the remaining manicotti in an oven-safe dish, cover with foil, and bake at 350°F (175°C) for 20-25 minutes, or until heated through. Broil for a few minutes at the end if you want to crisp up the cheese topping.
- Freezing: This dish freezes exceptionally well. Assemble the manicotti in a freezer-safe baking dish, ensuring it’s completely cooled. Cover tightly with plastic wrap, then with aluminum foil, and freeze for up to 2-3 months. To bake from frozen, remove the plastic wrap, keep the foil on, and bake at 350°F (175°C) for about 1 hour, or until heated through. Remove the foil for the last 15-20 minutes of baking to allow the cheese to melt and brown.
Final Thoughts
This Stuffed Manicotti with Beef Filling is a truly hearty and delicious meal that’s surprisingly achievable for any home cook. Give this recipe a try and impress your family and friends with a classic Italian-American comfort food that’s both satisfying and incredibly flavorful.
Stuffed Manicotti with Beef Filling
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the manicotti shells and cook according to package directions until al dente (usually 9-11 minutes). Drain the shells and rinse them with cool water to prevent them from sticking together. Set aside.1 box manicotti shells
- While the manicotti water is heating, heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.2 tablespoons olive oil, 1 small onion, 2 cloves garlic
- Add the ground beef to the skillet. Break it up with a spoon and cook until it’s browned and no pink remains. Drain off any excess grease from the skillet.1 pound ground beef
- Stir the Italian seasoning, salt, and pepper into the browned beef and onion mixture. In a separate bowl, combine the crushed tomatoes, tomato paste, and water. Pour this tomato mixture into the skillet with the beef. Stir well to combine. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for at least 15 minutes to allow the flavors to meld.1 teaspoon dried Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 (15 ounce) can crushed tomatoes, 1 (6 ounce) can tomato paste, 1/4 cup water
- In a medium bowl, combine the ricotta cheese, 1/2 cup of shredded mozzarella cheese, the egg, and the chopped fresh parsley. Mix thoroughly until well combined and creamy.1/2 cup ricotta cheese, 1/2 cup shredded mozzarella cheese, 1 large egg, 2 tablespoons chopped fresh parsley
- Carefully spoon the ricotta cheese mixture into each cooked manicotti shell until filled. You can use a small spoon or a piping bag for easier filling.
- Spread about 1 cup of the beef and tomato sauce evenly on the bottom of a 9×13 inch baking dish. Arrange the stuffed manicotti shells in a single layer over the sauce.
- Pour the remaining beef and tomato sauce over the stuffed manicotti shells, ensuring they are mostly covered. Sprinkle the remaining 2 cups of shredded mozzarella cheese and the grated Parmesan cheese evenly over the top.2 cups shredded mozzarella cheese, 1/2 cup grated Parmesan cheese
- Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted, golden brown, and the sauce is bubbly.
- Let the Stuffed Manicotti with Beef Filling rest for about 5-10 minutes before serving. This allows the sauce to thicken slightly and makes it easier to serve.