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There’s something undeniably comforting about a dish bubbling with cheese, packed with savory beef, and wrapped in tender pasta. That’s exactly what you get with this Beef and Cheese Manicotti—a meal that feels like a warm hug on a plate. Imagine slicing into a perfectly baked manicotti shell, the rich, meaty filling spilling out, mingling with the tangy tomato sauce and gooey melted cheese. Hungry yet? Trust me, you’re going to love this one!
Why You’ll Love Beef and Cheese Manicotti
Versatile: Whether it’s a weeknight dinner or a special occasion, this dish fits the bill. Serve it to impress guests or enjoy it as a cozy, homemade meal.
Budget-Friendly: Uses pantry staples like pasta, ground beef, and cheese, making it a satisfying meal without breaking the bank.
Easy to Make: Despite its restaurant-quality taste, this recipe is surprisingly simple to prepare. If you can stuff a shell, you can make this dish!
Customizable: Prefer a little spice? Add red pepper flakes. Want extra veggies? Toss in some spinach or mushrooms. The possibilities are endless.
Crowd-Pleasing: With cheesy, meaty goodness in every bite, even picky eaters will love this dish.
Ingredients in Beef and Cheese Manicotti
Manicotti Shells: The pasta tubes that hold all the delicious filling. Cook them just until al dente so they hold their shape when stuffed.
Ground Beef: The heart of the filling, adding richness and savory depth. You can swap it for turkey or sausage if desired.
Ricotta Cheese: The creamy element that makes the filling ultra-luscious. It pairs beautifully with the beef.
Mozzarella Cheese: Melts into gooey, stretchy goodness on top. A must for that perfect cheese pull!
Parmesan Cheese: Adds a salty, nutty kick to balance the richness.
Egg: Helps bind the filling together for the perfect texture.
Garlic & Onion: Essential aromatics that bring out the best flavors in the meat and sauce.
Italian Seasoning: A blend of herbs like oregano, basil, and thyme that gives the dish its signature Italian flair.
Marinara Sauce: A tangy, tomato-based sauce that brings everything together. Use homemade or store-bought.
Instructions
Preheat Your Oven: Set your oven to 375°F (190°C) so it’s ready when your dish goes in.
Cook the Manicotti Shells: Boil in salted water until just al dente, then drain and set aside to cool.
Prepare the Beef Mixture: In a skillet, sauté onion and garlic, then add the ground beef. Cook until browned, breaking it up as it cooks. Drain excess grease.
Mix the Filling: In a bowl, combine the ricotta, mozzarella, Parmesan, egg, Italian seasoning, and cooked beef. Stir until well combined.
Stuff the Manicotti: Fill each shell with the beef and cheese mixture. A piping bag or spoon makes this easier!
Assemble the Dish: Spread a layer of marinara sauce in a baking dish, place the stuffed manicotti on top, and cover with more sauce. Sprinkle extra mozzarella and Parmesan on top.
Bake to Perfection: Cover with foil and bake for 25 minutes, then uncover and bake for another 10 minutes until bubbly and golden.
Serve and Enjoy: Let the manicotti rest for a few minutes before serving. Garnish with fresh basil or parsley for a pop of color.
How to Serve Beef and Cheese Manicotti
Garlic Bread: Perfect for soaking up that delicious marinara sauce.
Fresh Salad: A crisp Caesar or Italian salad balances out the richness.
Steamed Vegetables: A side of roasted zucchini, asparagus, or green beans makes a great addition.
A Glass of Red Wine: If you enjoy wine, a bold red like Chianti or Cabernet Sauvignon pairs beautifully with this dish.
Additional Tips
Make Ahead: Assemble everything the night before and bake when ready to serve.
Spice It Up: Add a pinch of red pepper flakes to the sauce for a little heat.
Gluten-Free Option: Use gluten-free pasta shells to make this dish suitable for gluten-sensitive guests.
Storage Tips: Leftovers keep well in the fridge for up to 3 days. Reheat in the oven for best results.
Freezing Instructions: Freeze unbaked manicotti in an airtight container for up to 3 months. Bake straight from frozen, adding an extra 15 minutes to the cooking time.
FAQ Section
Q1: Can I use a different type of cheese?
A1: Yes! Try cottage cheese instead of ricotta or add provolone for extra cheesiness.
Q2: Can I make this dish ahead of time?
A2: Absolutely! Assemble it a day in advance, cover, and refrigerate. Just bake when you’re ready to eat.
Q3: Can I use a different type of meat?
A3: Definitely! Ground turkey, chicken, or Italian sausage all work well.
Q4: What’s the best way to reheat leftovers?
A4: Reheat in a 350°F (175°C) oven for about 15 minutes or microwave in 30-second bursts.
Q5: Can I freeze leftover manicotti?
A5: Yes! Freeze individual portions in an airtight container and reheat as needed.
Q6: How do I prevent the manicotti from breaking?
A6: Cook them just until al dente and handle them gently when stuffing. You can also use uncooked shells and let them soften while baking.
Q7: Can I make this recipe vegetarian?
A7: Yes! Swap the beef for sautéed spinach, mushrooms, or a mix of your favorite veggies.
Q8: What sauce works best for manicotti?
A8: A classic marinara is great, but Alfredo or a meat sauce can add variety.
Q9: Can I cook this in an air fryer?
A9: Not recommended—it needs the moisture of an oven to cook the pasta properly.
Q10: Can I double the recipe for a crowd?
A10: Yes! Just use a larger baking dish and adjust the baking time slightly.
Wits cheesy, beefy goodness wrapped in tender pasta, Beef and Cheese Manicotti is the ultimate comfort food. Whether you’re serving it for family dinner, a special occasion, or meal prepping for the weeks it’s sure to become a favorite. Now, grab a fork and dig in!
Print
Beef and Cheese Manicotti
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
Description
This classic Italian Beef and Cheese Manicotti is packed with three cheeses, two meats, and rich marinara sauce, making it the ultimate comfort food! A deliciously satisfying homemade recipe for family dinners.
Ingredients
Pasta & Sauce:
- 14 manicotti pasta shells (8 oz package)
- 3 cups spaghetti marinara sauce
- 2 tbsp butter, cut into pieces
Filling:
- 4 tsp olive oil, divided
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 15 oz whole milk ricotta cheese
- 3 1/2 cups mozzarella cheese, shredded (divided)
- 1 cup Parmesan cheese, grated (divided)
- 1/4 cup fresh Italian parsley, chopped
- 1/4 tsp ground nutmeg
Instructions
-
Cook the Meat Mixture:
- In a skillet over medium heat, heat 2 tsp olive oil.
- Add onion, garlic, ground beef, and ground pork. Season with salt and pepper.
- Cook for about 5 minutes until browned. Remove from heat and let cool.
-
Cook the Manicotti:
- Bring a large pot of salted water to a boil.
- Cook the manicotti for 6 minutes, then drain and toss with a little olive oil to prevent sticking. Let cool.
-
Prepare the Filling:
- In a bowl, mix ricotta, 2 cups mozzarella, ½ cup Parmesan, parsley, and nutmeg.
- Stir in the cooled meat mixture until well combined.
-
Assemble the Manicotti:
- Preheat oven to 350°F (175°C).
- Drizzle 2 tsp olive oil into a 13×9 baking dish. Spread 1 ½ cups marinara sauce over the bottom.
- Fill each manicotti shell using a piping bag (or a Ziploc with the corner cut off) or carefully spoon in the filling.
- Arrange the stuffed pasta in a single layer in the dish. Pour remaining sauce on top.
- Sprinkle remaining 1 ½ cups mozzarella and ½ cup Parmesan cheese over the top. Evenly distribute butter pieces.
-
Bake:
- Bake uncovered for 30-35 minutes, until bubbly and golden.
- Let rest for 5 minutes before serving.
Notes
- Make Ahead: Assemble up to 24 hours in advance and refrigerate before baking.
- Serving Suggestion: Pair with garlic bread and a fresh green salad.
- Freezing Tip: Freeze assembled (unbaked) manicotti for up to 3 months, then bake from frozen at 375°F for 45-50 minutes.
Nutrition
- Serving Size: 2 stuffed manicotti
- Calories: 580
- Sugar: 7g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg