Baked Stuffed Manicotti with Beef & Ricotta Recipe
This delicious Baked Stuffed Manicotti with Beef & Ricotta features tender pasta shells stuffed with a savory mixture of ground beef, creamy ricotta, mozzarella, and Parmesan cheeses, all baked in a rich marinara sauce. Perfectly seasoned and topped with melted mozzarella, this comforting Italian-inspired casserole makes a hearty and satisfying meal for family dinners or special occasions.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
Manicotti & Filling
- 12 manicotti shells
- 1 lb ground beef
- 2 cloves garlic, minced
- 2 cups whole-milk ricotta
- 1 cup shredded mozzarella (plus extra for topping)
- ½ cup grated Parmesan
- 1 large egg
- 2 tsp Italian seasoning
- Salt & black pepper to taste
Sauce & Garnish
- 1 jar (24 oz) marinara sauce
- Fresh parsley or basil for garnish
Instructions
- Prep: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil in preparation for cooking the manicotti shells.
- Cook the Manicotti: Boil the manicotti shells until they are al dente, which is typically about 2 minutes less than the package directions to prevent overcooking. Drain carefully and lay the shells in a single layer on a lightly oiled tray to cool and prevent sticking.
- Cook the Beef: In a skillet over medium-high heat, cook the ground beef until it is browned and no longer pink. Add the minced garlic, Italian seasoning, salt, and pepper, cooking for an additional minute to blend flavors. Drain any excess grease and let the mixture cool slightly.
- Make the Filling: In a large bowl, combine the ricotta, 1 cup shredded mozzarella, grated Parmesan, egg, salt, and pepper. Stir in the slightly cooled beef mixture until everything is evenly incorporated to create a rich filling.
- Stuff the Shells: Use a piping bag or a zip-top bag with a corner snipped off to pipe the filling into each manicotti shell gently. Alternatively, use a small spoon to fill the shells from both ends carefully without breaking them.
- Assemble: Spread about ¾ cup of marinara sauce across the bottom of a 9×13 inch baking dish. Arrange the stuffed manicotti shells in a single layer over the sauce. Pour the remaining marinara sauce evenly over the shells, then top generously with the remaining shredded mozzarella cheese.
- Bake: Cover the dish tightly with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10 to 15 minutes until the sauce is bubbly and the cheese topping is golden brown.
- Rest & Serve: Allow the baked manicotti to rest for 5 to 10 minutes before serving. Garnish with fresh parsley or basil for a beautiful finish and added freshness.
Notes
- Boil the manicotti shells slightly less than the package directions to avoid overcooking during baking.
- If you don’t have a piping bag, a zip-top plastic bag with a small corner cut works well for filling the shells.
- Use whole-milk ricotta for the creamiest filling; part-skim can be substituted but may be less rich.
- Leftover manicotti can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat covered and bake until warmed through.
- For a vegetarian version, omit the ground beef and substitute with sautéed mushrooms or spinach.
