Description
Stuffed Manicotti with Meat and Cheese
This stuffed manicotti dish is filled with a savory meat mixture, creamy ricotta, and topped with gooey melted mozzarella cheese. It’s a comforting and hearty meal that’s perfect for family dinners or special occasions!
Ingredients
:
12 manicotti shells
1 lb ground beef or Italian sausage
1 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 egg
1 tablespoon garlic, minced
2 cups marinara sauce
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
Fresh parsley, chopped
Salt and pepper, to taste
Instructions
:
Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Cook the Manicotti: Bring a large pot of salted water to a boil. Cook the manicotti shells according to the package instructions, usually about 8-10 minutes. Drain and set aside to cool.
Prepare the Meat Filling: In a skillet, cook the ground beef or sausage over medium heat until browned, breaking it apart with a spoon. Add the minced garlic and cook for 1-2 minutes until fragrant. Season with salt, pepper, oregano, and red pepper flakes (if using). Remove from heat and let it cool slightly.
Mix the Cheese Filling: In a large bowl, combine ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, and the egg. Add the cooked meat mixture and stir until well combined.
Stuff the Manicotti: Carefully stuff each manicotti shell with the meat and cheese mixture using a spoon. Place the stuffed manicotti shells in the prepared baking dish.
Bake the Dish: Pour marinara sauce over the stuffed manicotti shells, then top with the remaining mozzarella cheese. Cover the dish with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
Serve: Garnish with fresh parsley before serving. Enjoy the cheesy, flavorful stuffed manicotti!
This stuffed manicotti is a comforting dish full of rich flavors, perfect for satisfying any pasta craving. Enjoy!
Step-by-Step Guide
For a perfect manicotti, follow these detailed steps. First, after boiling the shells, lay them flat on a clean kitchen towel to dry and cool; this prevents them from tearing. For the filling, ensure the cooked meat has cooled completely before mixing it with the ricotta and egg to avoid scrambling the egg. The easiest way to stuff the shells is to use a piping bag or a sturdy plastic bag with a corner snipped off. Fill the bag with the meat and cheese mixture and gently pipe it into each shell. This is far more efficient and less messy than using a spoon.
Serving Suggestions
This hearty dish pairs beautifully with a crisp green salad dressed with a light Italian vinaigrette to balance the richness. Garlic bread or a soft, warm focaccia is perfect for soaking up any extra sauce. For a complete Italian feast, start with a classic antipasto platter or a simple bruschetta. To elevate the presentation, serve the manicotti directly from the baking dish at the table, garnished with extra fresh parsley and a sprinkle of grated Parmesan.
How-to Summary
To summarize: Boil and cool manicotti shells. Brown meat with garlic and seasonings, then let cool. Mix cooled meat with ricotta, mozzarella, Parmesan, and egg. Pipe filling into shells. Arrange in a dish, cover with marinara and remaining cheese. Bake covered for 25-30 minutes, then uncovered until golden and bubbly.
Frequently Asked Questions
Can I prepare stuffed manicotti ahead of time? Absolutely. Assemble the dish completely, cover tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the covered baking time when cooking from cold.
Can I use a different type of pasta? Yes. Jumbo shells or even cannelloni tubes work well as substitutes for manicotti shells with this same filling.
How can I make this dish vegetarian? Simply omit the meat. For more substance, add sautéed spinach, mushrooms, or finely chopped roasted vegetables to the cheese mixture.
What’s the best way to store and reheat leftovers? Store in an airtight container in the fridge for 3-4 days. Reheat individual portions in the microwave, or cover the baking dish with foil and reheat in a 350°F oven until warmed through.
Why is my ricotta filling watery? This often happens if the ricotta isn’t drained or if the meat mixture was added while still hot. Always use whole-milk ricotta and let all cooked components cool before mixing.
Common Mistakes to Avoid
Avoid overcooking the manicotti shells during boiling, as they will continue to bake in the oven and can become mushy. Aim for al dente. Do not mix the hot meat into the cheese and egg filling, as this will cause the cheese to break down and the egg to cook. Ensure the meat is cool. Finally, do not skip the step of covering the dish with foil for the first part of baking. This is crucial for heating the filling through without drying out the top layer of cheese.
Conclusion
This stuffed manicotti recipe delivers the ultimate comfort food experience, combining savory meat, rich cheeses, and tangy marinara in one impressive dish. By following the detailed guide and avoiding common pitfalls, you can create a restaurant-quality meal perfect for weeknights or entertaining. Its make-ahead flexibility and crowd-pleasing flavor ensure it will become a treasured recipe in your culinary repertoire.