I make this manicotti recipe when I want calm and comfort on a busy weeknight. The pasta shells rest under a rich blanket of meat sauce and a soft mix of ricotta and mozzarella. Friends stop by and the pan goes quiet. We pass plates and grin. No one leaves hungry. If you asked what to cook for an easy stuffed manicotti recipe I would point here. The filling tastes like Sunday at home and it pipes clean into each shell. It began as a stuffed manicotti recipe ricotta then grew into a meat manicotti recipe for family nights. On lighter days we swap in shredded chicken for a simple chicken manicotti recipe and the table still cheers. If you crave cream try a gentle alfredo manicotti recipe and save a spoon of red sauce for the top. You can build the meat sauce recipe easy with pantry jars or your own pot of tomatoes. I brown beef with onion and garlic then stir in marinara and a pinch of herbs. The shells bake until tender and the cheese turns golden at the edges. We serve with a crisp salad and warm bread. Leftovers heat well and taste even better the next day.
Table of Contents
- 1) Key Takeaways
- 2) Easy Manicotti Recipe
- 3) Ingredients for Manicotti Recipe
- 4) How to Make Manicotti Recipe
- 5) Tips for Making Manicotti Recipe
- 6) Making Manicotti Recipe Ahead of Time
- 7) Storing Leftover Manicotti
- 8) Try these pasta dinners next
- 9) Manicotti Recipe
- 10) Nutrition
1) Key Takeaways
I cook this manicotti recipe when I want comfort that lands fast. The shells hold a rich ricotta mix and a warm meat sauce. The bake comes out bubbly and gentle at the edges.
We keep the steps simple and clean. Mix the filling. Brown the beef. Fill the shells. Bake until tender. I serve with a green salad and bread that steams when torn.
I write as Kathy for Simply Cooked Recipes at https://www.simplycookedrecipes.com. I test at home and I share what works. You can swap meat or use a light cream. The plan stays steady and the pan still clears.
2) Easy Manicotti Recipe
I start with a calm pot and a clear counter. The manicotti recipe sits in reach, and I say it twice here to nudge our focus and meet your search. I want you to feel how soft the pasta turns and how the sauce hugs each ridge.
We keep time tight. Water boils while onions soften. Beef browns as ricotta rests. That rhythm helps dinner glide. A classic manicotti dish feels big, yet our steps stay small and close.
Two notes for flavor lift. Warm your marinara so it blends smooth with the beef. Rest the bake a few minutes so the cheese settles. This baked manicotti pasta rewards a little patience and gives back with every fork.
3) Ingredients for Manicotti Recipe
Manicotti shells I use dried tubes that hold shape after a short boil. They fill well and bake tender. Cook to firm so they do not tear when handled.
Olive oil A small pour helps onions cook sweet and keeps sticking at bay. It adds a soft fruit note that fits the sauce.
Onion A medium onion, chopped fine, builds a mellow base. It melts into the meat and gives the sauce body.
Garlic Three cloves, minced, wake the pot. The scent turns warm and nutty and tells you the next step stands ready.
Ground beef I reach for a lean blend. It browns clean and brings a deep bite. You can use Italian sausage or a mix for more spice.
Marinara Three cups from a jar or a pot you love. Warm and bright, it ties the meat to the pasta.
Italian seasoning A small spoon adds oregano and basil notes. The blend keeps the flavor steady from bite to bite.
Salt and pepper Simple and smart. Season as you cook and taste near the end.
Ricotta Whole milk ricotta brings a soft, lush feel. It sits creamy inside the shells and stays light.
Egg One egg binds the filling. It helps the ricotta hold when sliced.
Mozzarella Shredded mozzarella melts into long pulls. Save some for the top so you get a gentle golden cap.
Parmesan A sharp grate of Parmesan lifts the filling. It adds nutty depth and a clean finish.
Parsley Fresh parsley brightens the mix and brings a fresh green note.
Water A small splash thins a thick sauce. It helps the pasta bake soft and even.
4) How to Make Manicotti Recipe
Step 1 Heat a skillet on medium. Add oil and onion and cook until soft. Stir in garlic for one minute so it turns sweet.
Step 2 Add beef. Break it up and cook until no pink shows. Season with salt, pepper, and the herb blend. Pour in marinara and let it simmer.
Step 3 Boil shells in salted water until firm. Drain and cool on a tray. Keep space between shells so they do not stick.
Step 4 Stir ricotta with egg, mozzarella, Parmesan, parsley, and a pinch of pepper. The mix should look smooth and thick.
Step 5 Heat the oven to three hundred seventy five F. Spread a cup of meat sauce in a baking dish. Fill each shell with ricotta and set it into the sauce.
Step 6 Cover with the rest of the sauce. Splash in water if the sauce looks tight. Top with more mozzarella. Bake until the edges bubble and the top turns light gold.
5) Tips for Making Manicotti Recipe
Keep the filling thick so it pipes neat. A zip bag with the corner cut makes clean work and saves dishes. A spoon works if that feels better to you.
Salt the pasta water well. Firm shells hold up during the fill. Rest the bake five minutes so slices lift in one piece.
For a creamy path, fold a spoon of Alfredo into the ricotta. For a bright path, add lemon zest to the filling. A traditional manicotti dinner lets both ideas live on the same table.
6) Making Manicotti Recipe Ahead of Time
I build the dish in the morning when the kitchen feels quiet. I wrap the pan and chill it. When guests arrive, I bake and breathe. The room fills with a tomato scent and soft cheese.
Keep the top cheese in a bag until bake time. The melt comes out better that way. If you use no boil shells, add extra sauce and cover the pan for the first part of the bake.
For a freezer path, fill the shells and freeze on a tray. Move to a bag. Later, place in a sauced dish and bake longer. An easy manicotti dinner waits for a busy night.
7) Storing Leftover Manicotti
Leftovers cool on the counter for a short spell. I pack them in tight containers. The pasta stays tender and the sauce keeps the edges soft.
Reheat in a warm oven so the cheese melts slow and smooth. A splash of water under the foil brings back steam. The second day feels even more plush.
For lunch, I slice one stuffed tube, spoon on sauce, and add a fast salad. The plate looks neat and the bite feels homey.
8) Try these pasta dinners next
9) Manicotti Recipe
Manicotti Recipe Stuffed With Ricotta And Easy Meat Sauce
Ingredients
For The Meat Sauce
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 pound ground beef eighty five percent lean
- 3 cups marinara sauce
- 1 teaspoon Italian seasoning
- 0.5 teaspoon kosher salt
- 0.5 teaspoon black pepper
For The Ricotta Filling
- 15 ounces ricotta cheese whole milk
- 1 large egg
- 2 cups shredded mozzarella cheese divided
- 0.5 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 0.25 teaspoon black pepper
- Pinch of nutmeg optional
For Assembly
- 12 manicotti shells cooked to firm tender and cooled
- 0.5 cup water or pasta water if needed to loosen sauce
- Nonstick spray or olive oil for the baking dish
Instructions
Make The Meat Sauce
- Heat a large skillet over medium heat then add olive oil and onion and cook until soft.
- Stir in garlic and cook one minute.
- Add ground beef and cook until no pink remains then drain any excess fat.
- Season with Italian seasoning salt and pepper then stir in marinara and simmer five to ten minutes until slightly thick.
Mix The Ricotta
- In a bowl stir ricotta egg one and a half cups mozzarella Parmesan parsley and pepper until smooth.
- Taste and adjust salt if needed.
Stuff And Bake
- Heat oven to 375 F. Lightly oil a nine by thirteen baking dish.
- Spread one cup meat sauce in the dish.
- Pipe or spoon ricotta filling into each manicotti shell and nest the shells in the sauce.
- Cover with remaining meat sauce. If the sauce looks very thick splash in water so the pasta cooks tender.
- Sprinkle the top with the remaining half cup mozzarella.
- Bake twenty five to thirty minutes until bubbly and lightly golden. Rest five minutes before serving.
Serve
- Garnish with parsley or basil.
- Plate with salad and warm bread.
10) Nutrition
Serving size one stuffed tube with sauce. Estimated calories four hundred fifty. Fat twenty two grams. Saturated fat ten grams. Carbs thirty eight grams. Fiber three grams. Protein twenty nine grams. Sodium seven hundred eighty milligrams. Figures vary with brands and portion size.
Written by Kathy for Simply Cooked Recipes. Visit us at https://www.simplycookedrecipes.com where I share more baked pasta and family dinners.
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