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Stuffed Manicotti with Beef Filling

Stuffed Manicotti with Beef Filling

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.
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Prep Time 30 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box manicotti shells (8 ounces)
  • 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

Equipment

  • Large pot
  • Skillet
  • Medium Bowl
  • 9x13 inch baking dish
  • Aluminum foil

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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.
  7. Spread about 1 cup of the beef and tomato sauce evenly on the bottom of a 9x13 inch baking dish. Arrange the stuffed manicotti shells in a single layer over the sauce.
  8. 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
  9. 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.
  10. 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.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in microwave or oven.