Description
This stuffed manicotti with rich meat sauce is a hearty, comforting Italian dinner classic. Tubes of pasta are filled with a creamy ricotta cheese mixture, topped with savory meat sauce and melty mozzarella, then baked until bubbling. It’s the kind of dish that brings everyone to the table.
Ingredients
For the Filling:
1 (15 oz) container ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
1 tsp Italian seasoning
Salt & pepper, to taste
For the Meat Sauce:
1 tbsp olive oil
1/2 lb ground beef
1/2 lb Italian sausage
1 small onion, chopped
2 cloves garlic, minced
1 (24 oz) jar marinara sauce
1 tsp dried basil
Salt & pepper, to taste
Other:
12 manicotti pasta shells
1 cup shredded mozzarella (for topping)
Fresh parsley or basil, for garnish
Instructions
1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 baking dish.
2. Cook manicotti shells according to package directions until al dente. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add onion and cook 3–4 minutes. Add garlic, beef, and sausage. Cook until browned. Drain excess fat.
4. Stir in marinara sauce, dried basil, salt, and pepper. Simmer for 10 minutes.
5. In a bowl, mix ricotta, mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper until smooth.
6. Fill each shell with cheese mixture using a piping bag or spoon.
7. Spread a layer of meat sauce in the baking dish. Arrange filled manicotti on top.
8. Pour remaining sauce over the shells and top with shredded mozzarella.
9. Cover with foil and bake 25 minutes. Uncover and bake 10 more minutes until bubbly and golden.
10. Garnish with fresh herbs before serving.
Notes
• Don’t overcook pasta—al dente makes stuffing easier.
• Use a freezer bag with a snipped corner to pipe filling cleanly.
• This dish freezes well before baking—just add 10 minutes to bake time from frozen.