Amazing Stuffed Manicotti Meat Sauce Recipe in 3 Simple Steps

Oh, stuffed manicotti with meat sauce – just saying it makes me hungry! This recipe takes me right back to Sunday dinners at my Italian grandma’s house. She’d spend all afternoon in the kitchen, filling those tender pasta tubes with the creamiest ricotta mixture and smothering them in her rich, meaty tomato sauce. The smell alone could bring the whole family running to the table. I’ve tweaked her recipe over the years (sorry, Nonna!), but kept all the soul-warming goodness. Whether it’s a special occasion or just Tuesday night, this dish always feels like a hug in food form. Trust me, once you try homemade stuffed manicotti, you’ll never go back to the frozen stuff!

Why You’ll Love This Stuffed Manicotti Meat Sauce

Let me count the ways this dish will steal your heart (and probably become a weekly request):

• Easier than it looks – Don’t let the fancy name fool you! Stuffing those manicotti shells is actually kinda fun (and totally worth it)
• Flavor explosion – That combo of creamy ricotta filling and hearty meat sauce? Absolute perfection
• Family-approved – Kids go crazy for the cheesy goodness, adults love the authentic Italian taste
• Leftovers taste even better – The flavors deepen overnight – if you can resist eating it all at once!

Seriously, this is the kind of meal that makes everyone ask for seconds while still feeling fancy enough for company. Win-win!

Ingredients for Stuffed Manicotti Meat Sauce

Here’s everything you’ll need to make magic happen (measurements matter – I learned that the hard way!):

• 8 manicotti shells – Look for the large tube-shaped ones
• 1 lb ground beef (80/20 blend) – The fat adds flavor!
• 1/2 lb Italian sausage – Mild or hot, your choice
• 1 small onion, diced – About 1/2 cup
• 2 cloves garlic, minced – Fresh is best
• 24 oz marinara sauce – My favorite brand is Rao’s
• 15 oz ricotta cheese – Whole milk for creaminess
• 1 egg – Helps bind the filling
• 2 cups shredded mozzarella – Divided
• 1/4 cup grated Parmesan – The good stuff
• 1 tsp Italian seasoning – Or make your own blend
• Salt and pepper – To taste

Ingredient Notes & Substitutions

No stress if you need to switch things up! Ground turkey works if you’re going lighter (add extra seasoning). Toss chopped spinach into the cheese mix for veggies. Gluten-free shells? They’ll work fine – just handle gently. Out of ricotta? Cottage cheese (blended smooth) can pinch-hit in a bind. And if you’re feeling fancy, swap half the mozzarella for fontina – so good!

How to Make Stuffed Manicotti Meat Sauce

Okay, friends – let’s get cooking! This might look like several steps, but each one is super simple. I’ll walk you through it just like my grandma did with me (minus the wooden spoon threats if I messed up).

Step 1: Cook the Pasta & Meat

First, crank your oven to 375°F – this gives it time to get perfectly toasty while we prep. Now, boil those manicotti shells in well-salted water for about 7 minutes (they should be al dente – slightly firm since they’ll keep cooking in the oven). Drain them gently and lay flat on wax paper so they don’t stick together. Meanwhile, brown the beef and sausage with onions and garlic in a big skillet, breaking up the meat into small bits. Drain the fat (but leave just a tablespoon for flavor!) then stir in your marinara sauce. Let it bubble happily for 10 minutes.

Step 2: Prepare the Cheese Filling

Here comes the good stuff! In a mixing bowl, combine the ricotta, egg, 1 cup mozzarella, Parmesan, and Italian seasoning. Mix until it’s smooth and dreamy – you want it thick enough to hold its shape when you spoon it, but not stiff. Taste and add salt and pepper until your taste buds dance (I usually do about 1/2 tsp salt and 1/4 tsp pepper). Pro tip: If the mixture seems too loose, add a tablespoon more Parmesan to firm it up.

Step 3: Assemble & Bake

Time to stuff! Spoon the cheese mixture into a piping bag or plastic bag with the corner snipped off (or just use a small spoon – no fancy tools needed). Carefully fill each manicotti shell from both ends until plump. Spread half the meat sauce in your baking dish, nestle the stuffed shells in snugly, then smother with the remaining sauce. Top with the rest of the mozzarella (be generous!) and bake for 25-30 minutes until the cheese is golden and bubbly. Let it sit for 5 minutes before serving – this keeps all that cheesy goodness from oozing out everywhere!

Tips for Perfect Stuffed Manicotti Meat Sauce

After years of stuffing more manicotti than I can count, here are my foolproof tips for getting it just right every time:

• Undercook the pasta slightly – Those shells will soften more in the oven, so aim for al dente (about 7 minutes boiling)
• Let the filling chill first – Pop the cheese mixture in the fridge for 15 minutes if it’s too soft to handle
• Grease your dish well – Nothing worse than cheese sticking to the pan!
• Rest before serving – 5 minutes out of the oven lets everything set up perfectly
• Freeze before baking – Assemble completely, then freeze for up to 3 months (add 10-15 minutes to bake time)

Bonus tip: If you don’t have a piping bag, use a plastic bag with the corner snipped off – works like a charm!

Serving Suggestions for Stuffed Manicotti Meat Sauce

Oh, how I love serving this dish! I always bring the whole baking dish straight to the table – that bubbly cheese top is too pretty to hide in the kitchen. It’s perfect family-style, with everyone digging in together. A simple garlic bread is mandatory for sopping up that extra sauce (my nonna would haunt me if I forgot!). Add a crisp Caesar salad or roasted veggies to balance the richness. For special occasions, I’ll throw together an antipasto platter first – the salty meats and cheeses make everything taste even better. Pro tip: Warm your plates first – melted cheese stays gooey longer that way!

Storing & Reheating Stuffed Manicotti Meat Sauce

Leftovers? Lucky you! This dish actually gets better after a night in the fridge. Store it covered tightly for up to 3 days. For longer storage, freeze before baking (up to 3 months) – just thaw overnight before popping in the oven. To reheat, cover with foil and warm at 350°F until bubbly (about 20 minutes for fridge-cold portions). Microwave works in a pinch too – use 50% power to prevent rubbery cheese. Pro tip: Add a splash of water before reheating to keep the sauce from drying out!

Stuffed Manicotti Meat Sauce FAQs

I get asked these questions all the time – here are the answers that’ll save you some trial and error!

Can I use cottage cheese instead of ricotta?
Absolutely! Just blend it smooth first – the texture will be slightly lighter but still delicious. My grandma actually used to mix half ricotta, half cottage cheese for extra creaminess.

How do I prevent the shells from cracking?
Two secrets: Don’t overcook them initially (7 minutes max!), and handle them gently when stuffing. If one does crack? No worries – just position it crack-side down in the baking dish.

Can I make this vegetarian?
Easy! Skip the meat and use sautéed mushrooms or lentils in the sauce instead. The cheese filling is already veg-friendly.

Why does my cheese filling sometimes get watery?
Drain your ricotta in a fine mesh strainer for 15 minutes first – that extra moisture is usually the culprit. Also, don’t skip the egg – it helps bind everything together.

Can I prepare this ahead?
You bet! Assemble completely, cover tightly, and refrigerate overnight. Just add 5-10 minutes to the baking time since it’ll be cold.

Nutritional Information

Just so you know what you’re diving into (not that it’ll stop any of us from seconds!):

• Calories: 680 per serving (2 stuffed manicotti)
• Fat: 38g (18g saturated)
• Protein: 42g
• Carbs: 45g (4g fiber)

Note: These are estimates – actual values may vary based on specific ingredients used.

Now that you’ve got all the delicious details, it’s time to roll up your sleeves and make some magic happen in your kitchen! Trust me, your family’s gonna go crazy for this one. Don’t forget to snap a pic of your masterpiece and tag me – I love seeing your stuffed manicotti triumphs!

Print