Stuffed Manicotti Meat Sauce

This hearty stuffed manicotti dish has been my Italian cooking signature for over a decade. The combination of rich meat sauce and creamy cheese filling wrapped in tender pasta tubes creates a meal that consistently earns rave reviews at family gatherings.

I first developed this recipe after an unforgettable trip to Tuscany where I learned that simplicity with quality ingredients creates the most memorable meals. My children now request this dish for every birthday dinner and have started learning to make it themselves.

Ingredients

• Manicotti shells: look for large tube shaped pasta that will hold plenty of filling
• Ground beef: choose 80/20 blend for the perfect balance of flavor and juiciness
• Italian sausage: adds depth and complexity to the meat sauce
• Onion and garlic: create the aromatic foundation for any good Italian dish
• Marinara sauce: use high quality jarred sauce to save time or homemade for extra flavor
• Whole milk ricotta: the creamier the better for a luxurious filling
• Mozzarella and Parmesan cheeses: provide that perfect stretch and savory punch
• Egg: acts as a binder to keep your filling together during baking
• Dried herbs: use good quality dried basil and oregano crushed between fingers for maximum flavor

Step-by-Step Instructions

Cook the Manicotti Shells:

Boil the pasta in generously salted water for exactly 6 to 7 minutes to achieve al dente texture. They need to be firm enough to stuff without tearing but will continue cooking in the oven. Drain carefully and arrange in a single layer on a baking sheet to prevent sticking. This cooling step is crucial for easier handling during the stuffing process.

Prepare the Meat Sauce:

Brown ground beef and Italian sausage with diced onion over medium heat for about 8 minutes until no pink remains. Break the meat into small crumbles as it cooks using a wooden spoon. Drain excess fat leaving just a tablespoon for flavor development. Add minced garlic and cook briefly until fragrant before incorporating marinara sauce. Allow the mixture to simmer for 10 minutes which melds flavors and thickens the sauce to the perfect consistency.

Make the Cheese Filling:

Combine ricotta cheese with half the mozzarella Parmesan egg and dried herbs in a large mixing bowl. Mix thoroughly with a fork to ensure even distribution of ingredients and break up any ricotta clumps. The consistency should be smooth but substantial. Taste and adjust seasonings remembering that the pasta will dilute the flavor slightly during baking.

Assemble and Bake:

Spread half the meat sauce across the bottom of a 9x13 baking dish creating a flavorful bed for the pasta. Fill each manicotti tube carefully using a small spoon or piping bag if available. Work from both ends for more efficient filling. Arrange filled tubes seam side down in the dish then top with remaining sauce and reserved mozzarella. Cover with foil and bake at 375°F for 30 minutes then uncover for the final 10 minutes to achieve that gorgeous golden cheese top.

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The secret to this recipe is actually in the balance between the meat sauce and cheese filling. My grandmother taught me that equal proportions create the perfect bite every time. Her tradition was to make this dish for Christmas Eve dinner a practice I proudly continue with my own family.

Perfect Cheese Selection

The cheese blend in this recipe deserves special attention. While many recipes call for just ricotta, the addition of mozzarella and Parmesan creates a dimensional flavor profile that elevates the entire dish. For best results use whole milk ricotta that has been drained of excess moisture. Fresh mozzarella can be substituted for the shredded variety but be sure to dice it finely and pat dry to prevent excess moisture in your filling. The Parmesan should ideally be freshly grated from a block rather than pre shredded for maximum flavor contribution.

Make Ahead Instructions

This manicotti shines as a make ahead dish. You can prepare the entire recipe up to the baking step cover tightly with foil and refrigerate for up to 24 hours. When ready to serve simply bake as directed adding an extra 10 minutes to the covered baking time since youll be starting with a cold dish. For longer storage freeze the unbaked assembled manicotti tightly wrapped for up to 3 months. Thaw overnight in the refrigerator before baking. The texture remains remarkably consistent making this perfect for meal prep or planned gatherings.

Serving Suggestions

Serve these stuffed manicotti with a crisp green salad dressed with a simple vinaigrette to balance the richness of the dish. Warm crusty garlic bread makes an excellent accompaniment to soak up the extra sauce. For wine pairing a medium bodied Italian red like Chianti or Montepulciano complements the flavors perfectly. If serving for a formal dinner consider starting with an antipasto platter and finishing with a light dessert like panna cotta or lemon sorbet to cleanse the palate after this satisfying main course.

Recipe FAQs

→ Can I make stuffed manicotti ahead of time?

Yes, you can assemble the entire dish up to 24 hours in advance and refrigerate it covered. When ready to bake, allow the dish to sit at room temperature for 30 minutes, then add an extra 10-15 minutes to the covered baking time since it will be starting cold.

→ What's the easiest way to fill manicotti shells?

While using a small spoon works, the easiest method is placing the cheese filling in a ziplock bag, cutting off a corner to create a makeshift piping bag, and squeezing the filling into each end of the manicotti tube. This creates less mess and fills the shells more evenly.

→ Can I freeze stuffed manicotti?

Absolutely! You can freeze the assembled dish before baking. Cover tightly with plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, or bake from frozen by adding about 20-30 minutes to the cooking time.

→ What sides go well with stuffed manicotti?

Garlic bread or a crusty Italian loaf is perfect for soaking up the sauce. A simple green salad dressed with vinaigrette provides a nice contrast to the rich pasta dish. Roasted vegetables like zucchini, bell peppers, or broccoli also complement the flavors well.

→ Can I use cottage cheese instead of ricotta?

Yes, you can substitute cottage cheese for ricotta. For best results, drain it well and pulse it in a food processor a few times to achieve a smoother texture similar to ricotta. The flavor will be slightly different but still delicious.

→ How do I prevent the manicotti shells from tearing?

Cook the shells just until al dente (slightly undercooked), as they'll continue to soften in the oven. Handle them gently when draining, and lay them out separately on a baking sheet to cool rather than leaving them in the colander where they might stick together.