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Stuffed Manicotti with Meat Sauce

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A hearty meal of manicotti pasta filled with a savory meat and cheese blend, topped with rich marinara sauce.

Ingredients

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  • 12 manicotti pasta shells
  • 1 pound ground beef
  • 1 pound Italian sausage, casings removed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese, plus extra for topping
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 3 cups marinara sauce
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cook the manicotti shells according to the package instructions until they are al dente. Drain and set aside to cool.
  3. Add the ground beef and Italian sausage to a large skillet over medium heat. Cook until browned, breaking it apart with a wooden spoon, about 6-8 minutes. Drain excess fat.
  4. Add the chopped onion and minced garlic to the meat mixture, and cook for another 3-4 minutes until the onion is translucent.
  5. Stir in the oregano, basil, salt, and pepper. Mix well and remove from heat.
  6. Combine the ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, and the egg in a large bowl. Add the cooked meat mixture and stir until evenly mixed.
  7. Spoon the cheese and meat filling into each manicotti shell, using a small spoon or your fingers. Place filled shells in a greased 9×13-inch baking dish.
  8. Pour the marinara sauce evenly over the stuffed manicotti, ensuring all shells are covered.
  9. Sprinkle remaining mozzarella cheese on top of the marinara sauce.
  10. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
  11. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  12. Let cool for 5 minutes before serving. Garnish with chopped parsley.

Notes

Serve with a crisp side salad and a glass of Chianti.

Nutrition

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