Stuffed Manicotti
A heartwarming stuffed manicotti dish featuring smooth cheese, savory meat sauce, and perfectly cooked pasta, perfect for family dinners and gatherings.
Ingredients
For the Meat Sauce
- 1 pound ground beef or Italian sausage
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional) for a kick
- 1 tablespoon olive oil
For the Cheese Filling
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese plus 1 cup for topping
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta
- 12 pieces manicotti shells
- Extra grated Parmesan cheese (optional)
Instructions
Prepare the Manicotti Shells
- Boil salted water in a large pot and add manicotti shells. Cook for 6-7 minutes until al dente, then drain and rinse under cold water.
Cook the Meat Sauce
- In a skillet, heat olive oil over medium heat. Add ground beef or sausage, onion, and garlic; cook until browned, about 5-7 minutes. Drain excess fat.
- Stir in crushed tomatoes, basil, oregano, salt, black pepper, and red pepper flakes. Simmer for 15-20 minutes.
Prepare the Cheese Filling
- In a large mixing bowl, combine ricotta cheese, 1 cup shredded mozzarella, Parmesan cheese, egg, parsley, garlic powder, salt, and black pepper. Mix until creamy.
Stuff the Manicotti
- Fill each manicotti shell with the cheese mixture using a spoon or piping bag, ensuring they are generously filled without overstuffing.
Assemble and Bake
- Preheat oven to 375°F (190°C). Spread a layer of meat sauce in a baking dish, place filled shells in a single layer, and top with remaining sauce and shredded mozzarella.
- Cover with aluminum foil and bake for 20 minutes, then remove foil and bake for an additional 10 minutes until golden and bubbly.
- Let rest for 5 minutes before serving.
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Notes
Garnish with parsley and serve with green salad, garlic bread, or roasted vegetables. Best enjoyed warm.