Comforting Stuffed Manicotti Recipe

Introduction

Comforting stuffed manicotti is a classic Italian-American dish perfect for a cozy dinner. Tender pasta shells filled with a creamy cheese mixture and topped with savory meat sauce create a delicious and satisfying meal the whole family will love.

Ingredients

• 1 pound ground beef or Italian sausage
• 1 small onion, finely chopped
• 3 garlic cloves, 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)
• 1 tablespoon olive oil
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 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
• 12 manicotti shells
• 1 cup shredded mozzarella cheese (for topping)
• Extra grated Parmesan cheese (optional)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the manicotti shells and cook until al dente, about 6-7 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
2. Step 2: Heat olive oil in a skillet over medium heat. Add the ground beef or Italian sausage and cook until browned, breaking it up with a spoon. Add the onion and garlic and cook until softened, about 3 minutes.
3. Step 3: Stir in crushed tomatoes, basil, oregano, salt, black pepper, and red pepper flakes if using. Simmer the sauce for 15-20 minutes, stirring occasionally.
4. Step 4: In a large bowl, combine ricotta, mozzarella, Parmesan, egg, parsley, garlic powder, salt, and black pepper. Mix until smooth and well blended.
5. Step 5: Fill the manicotti shells with the cheese mixture using a pastry bag or a spoon, being careful not to tear the pasta.
6. Step 6: Spread a thin layer of meat sauce on the bottom of a baking dish. Arrange filled manicotti in a single layer. Cover with remaining meat sauce and sprinkle with mozzarella and extra Parmesan if desired.
7. Step 7: Preheat oven to 375°F (190°C). Cover the dish with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
8. Step 8: Let the dish rest for 5 minutes before serving to allow flavors to meld and make serving easier.

Tips & Variations

• For a vegetarian version, substitute the meat with sautéed mushrooms and spinach in the sauce.
• Use fresh herbs like basil and parsley for a brighter flavor if available.
• If short on time, use no-boil manicotti shells and adjust the baking time accordingly.
• Add a pinch of nutmeg to the cheese filling for a subtle warmth.

Storage

Store leftover stuffed manicotti in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 15-20 minutes. You can also microwave individual servings, covered, until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare stuffed manicotti ahead of time?

Yes, you can assemble the manicotti and refrigerate it covered for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.

Can I freeze stuffed manicotti?

Absolutely. Freeze the assembled but unbaked dish tightly wrapped for up to 3 months. Thaw overnight in the refrigerator and bake as directed, adding extra baking time if still chilled.

Comforting Stuffed Manicotti Recipe

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Comforting Stuffed Manicotti is a classic Italian-American baked pasta dish featuring manicotti shells stuffed with a rich ricotta and cheese filling, smothered in a savory homemade meat tomato sauce, and topped with melted mozzarella and Parmesan cheeses. This hearty casserole is perfect for family dinners and combines tender pasta with a flavorful, cheesy filling and robust meat sauce.

• Author: nova
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Pasta
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Meat Sauce

• 1 pound ground beef or Italian sausage
• 1 small onion, finely chopped
• 3 garlic cloves, 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)
• 1 tablespoon olive oil

Cheese Filling

• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 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

Pasta & Topping

• 12 manicotti shells
• 1 cup shredded mozzarella cheese (for topping)
• Extra grated Parmesan cheese (optional)

Instructions

1. Cook the manicotti shells: Bring a large pot of salted water to a boil. Add the manicotti shells and cook until al dente, about 6-7 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
2. Prepare the meat sauce: Heat the olive oil in a skillet over medium heat. Add the ground beef or sausage and cook until browned, breaking it up with a wooden spoon as it cooks. Add the onion and garlic, cooking until softened, about 3 minutes. Stir in the crushed tomatoes, basil, oregano, salt, black pepper, and red pepper flakes if using. Simmer for 15-20 minutes, stirring occasionally.
3. Make the filling: In a large mixing bowl, combine ricotta cheese, mozzarella, Parmesan, egg, parsley, garlic powder, salt, and black pepper. Mix until smooth and well combined.
4. Fill the manicotti shells: Use a pastry bag or a zip-top bag with the corner snipped off to pipe the ricotta mixture into each manicotti shell. If you don’t have a bag, carefully use a spoon to fill them.
5. Assemble the dish: Spread a thin layer of meat sauce onto the bottom of the baking dish. Arrange the filled manicotti shells in a single layer. Cover with the remaining meat sauce and sprinkle with mozzarella cheese and additional Parmesan if desired.
6. Bake: Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
7. Let it rest: Allow the dish to cool for about 5 minutes before serving. This helps the flavors meld together and makes it easier to serve.

Notes

• You can substitute ground beef with Italian sausage for a spicier, more flavorful sauce.
• To speed up the filling process, a piping bag works best for filling manicotti shells without breaking them.
• Leftovers can be stored in the refrigerator for 3-4 days and reheated in the oven for best texture.
• For a vegetarian option, omit the meat sauce and substitute it with a marinara sauce and sautéed vegetables.
• Adding fresh herbs like basil or oregano on top before serving enhances the aroma and flavor.

Keywords: stuffed manicotti, baked pasta, Italian comfort food, ricotta and meat sauce, cheesy manicotti