why make this recipe
This Comforting Stuffed Manicotti Recipe with Easy Meat Sauce is perfect for busy weeknights or special family gatherings. It combines tender pasta shells filled with creamy cheese and savory meat sauce. This dish is not only delicious but also easy to prepare, making it a favorite for everyone at the dining table. Plus, it warms you up on a chilly evening, providing the comfort we all crave.
how to make Comforting Stuffed Manicotti
Ingredients:
- 1 pound ground beef or Italian sausage
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 manicotti shells
- 1 cup shredded mozzarella cheese (for topping)
- Extra grated Parmesan cheese (optional)
Directions:
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Cook the manicotti shells: Bring a large pot of salted water to a boil. Add the manicotti shells and cook them until al dente, about 6-7 minutes. Drain and rinse them under cold water to stop the cooking process. Set them aside.
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Prepare the meat sauce: Heat the olive oil in a skillet over medium heat. Add the ground beef or sausage and cook until browned, breaking it up with a wooden spoon as it cooks. Add the onion and garlic and cook until softened, about 3 minutes. Stir in the crushed tomatoes, basil, oregano, salt, black pepper, and red pepper flakes (if using). Let it simmer for 15-20 minutes, stirring occasionally.
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Make the filling: In a large mixing bowl, combine the ricotta cheese, mozzarella, Parmesan, egg, parsley, garlic powder, salt, and black pepper. Mix until smooth and well combined.
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Fill the manicotti shells: Use a pastry bag or a zip-top bag with the corner snipped off to pipe the ricotta mixture into each manicotti shell. If you don’t have a bag, carefully use a spoon to fill them.
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Assemble the dish: Spread a thin layer of meat sauce onto the bottom of the baking dish. Arrange the filled manicotti shells in a single layer. Cover with the remaining meat sauce and sprinkle with mozzarella cheese and additional Parmesan, if desired.
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Bake: Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
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Let it rest: Allow the dish to cool for about 5 minutes before serving. This helps the flavors meld together and makes it easier to serve.
how to serve Comforting Stuffed Manicotti
Serve the stuffed manicotti hot from the oven, garnished with fresh parsley or extra grated Parmesan cheese if you like. It works great as a satisfying main dish for family dinners or potlucks. Pair it with a side salad or garlic bread for a complete meal.
how to store Comforting Stuffed Manicotti
If you have leftovers, let the manicotti cool completely and then store them in an airtight container in the refrigerator. They can be kept for up to 3 days. For longer storage, you can freeze them. Just place the cooled manicotti in a freezer-safe dish, cover tightly, and they will last for about 2 months.
tips to make Comforting Stuffed Manicotti
- Cook the manicotti shells just until al dente so they don’t break while filling.
- If you don’t have ricotta cheese, cottage cheese is a good substitute.
- Add vegetables like spinach or zucchini into the meat sauce for extra nutrition.
- For a creamier texture, stir in some cream cheese into the filling.
variation
You can easily switch up the fillings by using ground turkey or lentils for a vegetarian option. Feel free to customize the herbs to your taste and add your favorite spices for extra flavor.
FAQs
1. Can I make stuffed manicotti ahead of time?
Yes, you can assemble the dish a day in advance. Just cover it well and store it in the refrigerator until you are ready to bake.
2. How do I know when the manicotti is done baking?
The cheesy topping should be melted and bubbly, and the sauce should be gently bubbling on the sides.
3. Can I use fresh pasta instead of dried manicotti shells?
Yes, fresh pasta can be used, but make sure to adjust the baking time slightly, as fresh pasta usually cooks faster than dried.
Comforting Stuffed Manicotti
This Comforting Stuffed Manicotti Recipe features tender pasta shells filled with creamy cheese and savory meat sauce, perfect for busy weeknights or family gatherings.
For the meat sauce
- 1 pound ground beef or Italian sausage (Use ground beef for a classic flavor or Italian sausage for extra seasoning.)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional) (Add for a bit of heat.)
- 1 tablespoon olive oil
For the cheese filling
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the assembly
- 12 pieces manicotti shells
- 1 cup shredded mozzarella cheese (for topping)
- extra grated Parmesan cheese (optional) (For garnish.)
Cook the manicotti shells
- Bring a large pot of salted water to a boil. Add the manicotti shells and cook them until al dente, about 6-7 minutes. Drain and rinse them under cold water to stop the cooking process. Set them aside.
Prepare the meat sauce
- Heat the olive oil in a skillet over medium heat. Add the ground beef or sausage and cook until browned, breaking it up with a wooden spoon as it cooks.
- Add the onion and garlic and cook until softened, about 3 minutes.
- Stir in the crushed tomatoes, basil, oregano, salt, black pepper, and red pepper flakes (if using). Let it simmer for 15-20 minutes, stirring occasionally.
Make the filling
- In a large mixing bowl, combine the ricotta cheese, mozzarella, Parmesan, egg, parsley, garlic powder, salt, and black pepper. Mix until smooth and well combined.
Fill the manicotti shells
- Use a pastry bag or a zip-top bag with the corner snipped off to pipe the ricotta mixture into each manicotti shell. If you don’t have a bag, carefully use a spoon to fill them.
Assemble the dish
- Spread a thin layer of meat sauce onto the bottom of the baking dish. Arrange the filled manicotti shells in a single layer.
- Cover with the remaining meat sauce and sprinkle with mozzarella cheese and additional Parmesan, if desired.
Bake
- Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let it rest
- Allow the dish to cool for about 5 minutes before serving. This helps the flavors meld together and makes it easier to serve.
If you have leftovers, let the manicotti cool completely and then store them in an airtight container in the refrigerator for up to 3 days. They can also be frozen for about 2 months.