Baked Stuffed Manicotti with Beef & Ricotta Recipe

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The Comfort of Baked Stuffed Manicotti with Beef & Ricotta Recipe

There’s something deeply comforting about sinking your fork into a plate of warm, cheesy pasta filled with savory beef and creamy ricotta. I love how this Baked Stuffed Manicotti with Beef & Ricotta Recipe combines textures—the velvety richness of the cheese filling against the tender but lightly crisp pasta edges. It’s the perfect dish for a weekend dinner that feels like a big, cozy hug.

Over the years, I’ve learned that this recipe isn’t just about flavors; it’s about the joy of gathering around the table, sharing stories, and savoring every bite of something made with care. Whether you’re making it for family, guests, or yourself, you’ll notice how the layers of sauce and melting cheese come together to create a truly irresistible meal.

If you’re new to manicotti or simply love classic Italian comfort food, this dish will become a trusted favorite you come back to time and again.

Ingredient Guide

• Manicotti shells (12): Tubular pasta made for stuffing; cook just till al dente so they don’t get mushy after baking.
• Ground beef (1 lb): Adds hearty, savory depth; lean or regular works depending on your preference.
• Garlic (2 cloves, minced): Aromatic punch; don’t skip for a layered flavor base.
• Whole-milk ricotta (2 cups): Creamy and mild; provides velvety texture to the filling.
• Mozzarella (1 cup shredded + extra for topping): Melty, gooey goodness that ties everything together.
• Grated Parmesan (½ cup): Sharp, nutty accent that brightens the cheese blend.
• Large egg (1): Binds filling for easy stuffing and neat slices.
• Italian seasoning (2 tsp): Classic herbal combo—basil, oregano, thyme—that lifts the whole dish.
• Salt & black pepper: Essential for seasoning both filling and sauce layers.
• Marinara sauce (1 jar, 24 oz): Rich tomato base; thick and flavorful to keep the pasta moist and add that tangy bite.
• Fresh parsley or basil (for garnish): Adds a pop of color and fresh herbaceous note at the end.

Prep Before You Begin

Before you dive into assembling your Baked Stuffed Manicotti with Beef & Ricotta Recipe, take a moment for mise en place. Preheat your oven to 375°F (190°C) so it’s ready to go when you finish prepping. Bring a large pot of water to a boil with salt—this seasons the pasta from within. Having all ingredients prepped and measured makes stuffing and baking feel like second nature.

How to Make Baked Stuffed Manicotti with Beef & Ricotta Recipe

Follow these steps closely to build those golden, cheesy layers that make each bite feel like a little celebration of comfort food.

1. Preheat your oven to 375°F (190°C). Meanwhile, bring a large pot of salted water to a boil.
2. Cook the manicotti shells until just al dente—about 2 minutes less than the package suggests. This ensures they won’t overcook during baking. Drain gently so shells stay intact, then place them on a lightly oiled tray in a single layer to cool without sticking.
3. In a skillet over medium-high heat, cook the ground beef until no longer pink. You’ll see it turn from raw red to a rich browned color. Add minced garlic, Italian seasoning, salt, and pepper—sauté for another minute until fragrant, being careful not to burn the garlic.
4. Drain excess grease from the beef mixture and let it cool slightly. This step helps avoid a watery filling.
5. Prepare the filling: In a large bowl, combine whole-milk ricotta, 1 cup mozzarella, grated Parmesan, the egg, plus a pinch of salt and pepper. Then, gently stir in the cooled beef mixture until everything is well blended and creamy.

6. Stuff the shells carefully with the filling. Using a piping bag (or a zip-top bag with a corner snipped off) makes this super tidy and efficient. If you don’t have one, a small spoon gently guiding the filling from both ends works fine too. Be gentle to avoid breaking the pasta.
7. Assemble your dish: Spread about ¾ cup of marinara sauce evenly across the bottom of a 9×13 baking dish. Arrange the stuffed manicotti in a single layer on top. Then, pour the remaining sauce evenly over the shells. Sprinkle generously with extra shredded mozzarella for that melty, golden crust.
8. Cover tightly with foil and bake for 25 minutes in your preheated oven. This steams the pasta and heats the filling through perfectly.
9. Remove the foil and continue baking for another 10–15 minutes, until the cheese bubbles and turns a lovely golden brown. You’ll know it’s ready when the aroma fills your kitchen invitingly.
10. Let the baked manicotti rest for 5–10 minutes before serving. This helps the filling set so each plate is neat and satisfying. Garnish with fresh parsley or basil for a fresh herbal pop.

Creative Variations for Baked Stuffed Manicotti with Beef & Ricotta Recipe

• Add finely chopped spinach or kale into the ricotta mixture for an earthy, nutritious boost.
• Swap ground beef for Italian sausage or ground turkey for a different but equally delicious flavor profile.
• Try a creamy béchamel sauce instead of marinara, for a luscious white version that’s decadent and comforting.
• Incorporate sun-dried tomatoes or roasted red peppers into the filling to add layers of subtle sweetness.
• Use fresh herbs like oregano and thyme instead of Italian seasoning for a brighter, garden-fresh aroma.
• Top with a blend of mozzarella and provolone cheese for extra gooey melt and a sharper bite.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days; reheat covered in the oven or microwave to keep moist.
• Freeze: Assemble manicotti but don’t bake—freeze in a covered dish for up to 2 months. Thaw overnight in the fridge before baking as directed.
• Reheat from frozen: Bake covered at 350°F (175°C) for about 45 minutes, then uncover to finish for 10–15 minutes until bubbly.
• Layer gently: If stacking leftovers, place parchment or foil between layers to prevent sticking.

Baked Stuffed Manicotti with Beef & Ricotta Recipe FAQs

• Can I use no-boil manicotti shells?
  Yes, but you’ll still want to soften them slightly in warm water before stuffing to avoid a chewy texture.
• Is it okay to prepare this recipe ahead of time?
  Absolutely. Stuff your shells, cover tightly, and refrigerate for up to 24 hours before baking for convenience.
• Can I substitute other cheeses?
  Sure! Cottage cheese can replace ricotta for a lighter filling, and fontina adds a buttery richness in place of mozzarella.
• How do I prevent the shells from breaking while stuffing?
  Make sure they’re cooled but slightly warm when filling. Using a piping bag helps control the filling pressure and keeps shells intact.
• What can I serve alongside?
  A crisp green salad or roasted vegetables complement this hearty pasta dish beautifully, balancing the richness with fresh, bright flavors.

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