Stuffed Manicotti
This classic stuffed manicotti recipe is my go-to when I want something cozy and filling. The rich meat sauce and cheesy ricotta-stuffed large pasta tubes are layered and baked until everything bubbles up and turns golden!
Table of Contents
Why I Love This Stuffed Manicotti Recipe
This recipe uses a homemade sauce, giving it just the right amount of moisture to cook the stuffed manicotti perfectly.
I found it in one of my favorite vintage cookbooks – a collection from Home Ec teachers filled with tried-and-true recipes. This one was a big hit with my family!
- The filling is creamy and comforting. That ricotta, egg, and parmesan combo makes the perfect rich, cheesy center for each pasta tube, and it holds together beautifully.
- The sauce is homemade and worth it. Simmered with beef, herbs, and tomato paste, the sauce brings deep, savory flavor that makes this dish feel extra special, a lot like my school pizza recipe.
- I love that moment when the dish comes out of the oven – gooey cheese, bubbling sauce, and that golden parmesan crust on top.
- Whether it’s Sunday dinner or a holiday meal, this stuffed manicotti is one of those tried-and-true recipes that everyone goes back for seconds. It reminds me of my easy lasagna with no boil noodles.
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Key Ingredients and Substitutions
- Ground Beef: Forms the savory base of the tomato sauce. Lean ground beef is ideal. You can swap in ground turkey or Italian sausage for a different flavor combo.
- Onion: Adds flavor and depth to the meat sauce. Yellow or white onions work well. For a milder option, try shallots or leeks.
- Garlic: Just one clove brings aromatic richness. Feel free to add another if you love garlic.
- Tomato Paste: Thick and rich, this is the concentrated tomato base of the sauce. If needed, substitute with canned crushed tomatoes and reduce the water slightly, but the flavor will be less bold.
- Water: Thins out the tomato paste to create a simmering sauce. You can use low-sodium broth for added flavor.
- Parsley: Used both in the sauce and filling for freshness. Fresh parsley is ideal, but dried parsley works – just reduce the amount by half.
- Dried Basil & Oregano: Classic Italian herbs that flavor the sauce. These are pantry staples, but you can also use Italian seasoning as a blend.
- Salt & Thyme: These seasonings add balance and herbaceous notes. Fresh thyme can be used instead of dried – just double the amount.
- Ricotta Cheese: The creamy filling for the manicotti. If you prefer a firmer filling, mix in a little cottage cheese or cream cheese. Whole milk ricotta offers the richest texture.
- Parmesan Cheese: Used in the filling and on top, this cheese adds salty, nutty depth. Use freshly shredded Parmesan if possible. Pecorino Romano is a great substitute.
- Egg: Binds the ricotta filling so it holds together when baked. If you’re egg-free, skip the egg and mix in a tablespoon of flour to help thicken the filling.
- Manicotti: These pasta tubes are made for stuffing. Cook just until al dente so they don’t tear. If you can’t find manicotti, large shell pasta can be used instead.
How to Make Stuffed Manicotti
Preparation
Preheat your oven to 350˚F and grease a square baking dish. Bring a large pot of salted water to a boil for the manicotti.
Step 1 – Cook the Manicotti
Add the manicotti to the boiling water and cook according to package directions. Drain and set aside to cool while you prepare the filling and sauce.
Step 2 – Make the Meat Sauce
In a large skillet, cook the ground beef until mostly browned. Add the chopped onion and cook until the beef is fully cooked through. Stir in the minced garlic and sauté for 1 minute. Add the tomato paste, water, 2 tablespoons of fresh parsley, basil, oregano, and salt. Bring to a simmer and cook for 45 minutes, stirring occasionally.
Step 3 – Prepare the Cheese Filling
In a medium bowl, mix together the ricotta cheese, ⅓ cup of Parmesan, beaten egg, chopped parsley, and thyme until smooth and fully combined.
Step 4 – Stuff the Manicotti
Once the noodles are cool enough to handle, gently fill each manicotti tube with the ricotta mixture using a spoon or piping bag.
Step 5 – Assemble the Dish
Spoon ⅓ of the meat sauce into the bottom of the prepared baking dish. Arrange half of the stuffed manicotti over the sauce. Spoon another ⅓ of the meat sauce over the top. Add the remaining stuffed manicotti and top with the final ⅓ of the sauce.
Step 6 – Add Cheese and Bake
Sprinkle ½ cup of Parmesan cheese evenly over the top. Cover the dish with foil and bake for 30 minutes, or until bubbly and the noodles are tender. Let rest for 10 minutes before serving. Serve it hot with a lettuce salad and easy French garlic bread.
Lynette’s Tip
I recommend cooking the manicotti just below al dente; 7 minutes worked well for me. It may feel slightly undercooked, but once cooled, it’s much easier to stuff. The manicotti will finish cooking in the sauce during baking.
Recipe FAQs
Yes. This recipe uses traditional manicotti, which should be boiled first. Be sure to cook it just until al dente so it’s firm enough to stuff without tearing.
Use a piping bag or large zip-top bag with the tip cut off. Squeezing the filling in is much easier (and less messy!) than using a spoon.
Yes you can! Simply leave out the ground beef and make the tomato sauce with onion, garlic, herbs, and a little olive oil. You can even add sautéed mushrooms or spinach for a hearty vegetarian version.
More Italian Inspired Recipes You’ll Enjoy
Stuffed Manicotti
Equipment
- square baking dish
Ingredients
- 8 oz manicotti
Sauce
- 1 lb ground beef
- ½ Cup chopped onion
- 1 clove garlic minced
- 12 oz tomato paste
- 2 Cups water
- 2 tablespoons fresh parsley
- 4 teaspoons dried basil
- 2 teaspoons dried oregano
- ½ teaspoon salt
- 1 teaspoon thyme
Cheese Filling
- 15 oz ricotta cheese
- ⅓ Cup shredded Parmesan cheese
- 1 large egg beaten
- 2 Tablespoons fresh parsley chopped
Topping
- ½ Cup Parmesan
Instructions
- Preheat the oven to 350˚ F. Grease a square baking pan.
- Bring a large pot of water to a boil. Add the manicotti and cook according to package directions until al dente. Drain and let cool while preparing the rest of the ingredients.
- In a medium stockpot over medium heat, cook the ground beef. When very little pink remains, add the onion and cook until the meat is fully cooked. Add the garlic and saute for 1 minute with the beef and onion. Add the tomato paste, water, 2 Tablespoons fresh parsley, basil, oregano, salt, and thyme. Simmer for 45 minutes.
- In a small bowl, combine the thyme, ricotta cheese, ⅓ Cup Parmesan cheese, egg, and parsley. Mix well.
- Stuff manicotti evenly with the cheese mixture.
- Pour ⅓ of the tomato beef mixture into the square baking dish. Top with half of the stuffed manicotti. Pour another ⅓ of the tomato beef mixture. Top with the remaining stuffed manicotti, and then top with the rest of the tomato beef mixture.
- Spread ½ Cup Parmesan on top. Cover with foil and bake for 30 minutes or until bubbly and the noodles are soft and tender. Let cool for 10 minutes and serve.
Notes
My Favorite Variations:
- Add Marjoram: A teaspoon of marjoram in the sauce also adds a subtle sweetness that balances the richness.
- Veggie Add-Ins: Finely chopped spinach or sautéed mushrooms folded into the ricotta mixture work beautifully and sneak in some extra greens.
- Spicy Version: Add crushed red pepper flakes to the sauce to make it spicier.
