Best Manicotti with Meat Sauce (Better Than Restaurant!)

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I have a serious obsession with Italian food. It satisfies my soul in ways that other cuisines just can’t. There’s something about the combination of pasta, cheese, and sauce that feels like a warm hug after a long day. And this manicotti with meat sauce? It’s one of my all-time favorite Italian dishes to make at home.

Manicotti is almost like lasagna’s easier cousin. You get all the same flavors – ricotta cheese, meat sauce, melted mozzarella – but without the tedious layering process. Instead, you stuff these big pasta tubes with a delicious ricotta mixture, cover them with hearty meat sauce, and bake until bubbly and golden. The result is pure comfort food perfection that looks impressive but is actually pretty straightforward to make.

Why You’ll Love This Manicotti Recipe

It’s easier than lasagna. No layering noodles, no worrying about the perfect structure. You just stuff the tubes and bake.

It’s a complete meal in one dish. You’ve got your pasta, protein, dairy, and even some veggies (hello, spinach!) all in one pan.

It makes amazing leftovers. This actually tastes better the next day once all the flavors have melded together.

It’s freezer-friendly. Make a double batch and freeze one for those nights when you just can’t even.

It impresses people. Stuffed pasta always looks fancy, even though it’s really not that complicated.

What You Need for Manicotti with Meat Sauce

Let me break down the ingredients so you know exactly what you’re working with:

For the Meat Sauce:

• Ground Beef – I used Laura’s Lean Ground Beef for this recipe because it’s high quality and not too greasy. You can also do half ground beef and half Italian sausage if you want extra flavor. Some people even use a mix of beef, pork, and veal for a traditional Bolognese-style meat sauce.

• Marinara Sauce – I’m obsessed with Rao’s Homemade Marinara. Yes, it’s more expensive than generic brands, but the flavor is SO worth it. If you’re on a budget, any good quality marinara will work. You could also use your own homemade marinara sauce if you’re feeling ambitious.

• Garlic – Fresh minced garlic is a must. Don’t skip this!

• Italian Seasonings – Dried oregano, basil, garlic powder, and onion powder give the meat sauce that classic Italian flavor.

For the Ricotta Filling:

• Ricotta Cheese – I usually use low-fat ricotta to make it a bit healthier, but full-fat ricotta makes it extra creamy. Your call!

• Parmesan Cheese – Freshly grated Parmesan adds a salty, nutty flavor that elevates the filling.

• Mozzarella Cheese – You’ll use some in the filling and save the rest to sprinkle on top. Use the good stuff – freshly shredded melts so much better than pre-shredded.

• Frozen Spinach – This adds nutrition and a pop of color. Make sure you squeeze out ALL the excess water or your filling will be watery.

• Eggs – These bind the ricotta filling together so it doesn’t fall apart when you cut into the manicotti.

• Seasonings – Salt, pepper, and Italian herbs bring everything together.

For the Pasta:

• Manicotti Shells – These are the large, tube-shaped pasta shells. You’ll find them in the pasta aisle near the lasagna noodles.

How to Make Manicotti with Meat Sauce

Let me walk you through this step-by-step because there are a few tricks that’ll make your life easier:

Step 1: Cook the Manicotti Shells

This is crucial – you want to cook the shells until they’re al dente (slightly firm), not all the way soft. They’ll continue cooking in the oven, so if you cook them too long now, they’ll be mushy later.

Here’s my trick to keep them from sticking: After you drain the cooked shells, reserve about a cup of the pasta water and return it to the pot with the shells. Add a tablespoon of olive oil and gently toss. This keeps them from sticking together while you make the filling. Rinse them with cold water too – this stops the cooking process immediately.

Step 2: Make the Meat Sauce

Brown your ground beef in a large skillet over medium-high heat. I like to really break it up into small pieces as it cooks – you don’t want big chunks in your sauce. Once it’s browned, add the minced garlic and cook until fragrant (about 2-3 minutes). Season with salt and pepper.

Pour in your marinara sauce and add the Italian seasonings – garlic powder, onion powder, dried oregano, and dried basil. Let this simmer while you prepare the filling. The longer it simmers, the more the flavors develop.

Step 3: Prepare the Ricotta Filling

This is where the magic happens. In a large bowl, combine the ricotta cheese, Parmesan cheese, and one cup of the shredded mozzarella (save the rest for topping). Add your eggs, salt, and pepper.

Now for the spinach – this is IMPORTANT. Take your thawed frozen spinach and place it in the center of a clean kitchen towel or several layers of cheesecloth. Wrap it up and squeeze like your life depends on it. You want to get out as much liquid as possible. I’m talking really wring it out! Watery filling = soggy manicotti, and nobody wants that.

Add the squeezed spinach to your cheese mixture and stir everything together until well combined. The mixture should be thick and creamy, not runny.

Step 4: Stuff the Manicotti (The Easy Way!)

Here’s the trick that changed my manicotti game forever: use a piping bag or a large freezer bag with the corner cut off.

Spoon your ricotta mixture into the bag, then cut about a ½-inch opening at the tip. Pick up a manicotti shell and pipe the filling into one end, then flip it over and pipe from the other end. This fills the shell completely with way less mess than trying to use a spoon.

If you don’t have a piping bag, you can use a small spoon, but I’m warning you – it’s tedious and messy. The piping bag method is a game-changer.

Step 5: Assemble and Bake

Spread about half of your meat sauce on the bottom of a 9×13-inch baking dish. This prevents the manicotti from sticking and gives you sauce with every bite.

Arrange the stuffed manicotti shells in a single layer in the dish. They should fit snugly but not be squished.

Pour the remaining meat sauce over the top of the manicotti, making sure each shell is well covered. Sprinkle the remaining mozzarella cheese all over the top.

Cover the dish with aluminum foil and bake at 350°F for 15 minutes. Then remove the foil and bake for another 10 minutes uncovered until the cheese is melted, bubbly, and just starting to brown.

Let it rest for about 5 minutes before serving – this helps everything set up and makes it easier to serve.

Tips for Perfect Manicotti Every Time

Don’t overcook the pasta shells. Al dente is key! They’ll finish cooking in the oven.

Really squeeze that spinach dry. I can’t stress this enough. Watery filling will make your whole dish soggy.

Use a piping bag to fill the shells. It’s faster, neater, and gets the filling all the way through the shell.

Layer sauce on the bottom of the pan. This prevents sticking and ensures saucy goodness in every bite.

Let it rest after baking. Give it 5-10 minutes to set up before cutting into it.

Use freshly shredded cheese. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.

Make extra sauce. You can never have too much meat sauce! Serve extra on the side for sauce lovers.

Make-Ahead and Freezer Instructions

Make-Ahead (Refrigerator): You can assemble this entire dish up to 24 hours in advance. Just cover it tightly with plastic wrap and foil, and keep it in the fridge. When you’re ready to bake, add an extra 10 minutes to the covered baking time since it’ll be cold from the fridge.

Freezer Instructions: Manicotti with meat sauce freezes beautifully! Assemble the dish completely but don’t bake it. Wrap the pan tightly with plastic wrap, then cover with aluminum foil. Freeze for up to 3 months.

To bake from frozen: Don’t thaw it! Just pop it in a 350°F oven covered with foil for 1 hour, then uncover and bake for another 15-20 minutes until hot and bubbly in the center. You can also thaw it overnight in the fridge and bake according to the original instructions.

Leftover Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or reheat the whole dish covered with foil in a 350°F oven until warmed through.

Delicious Variations to Try

Manicotti Bolognese: Use a combination of ground beef, pork, and veal for the meat sauce. Add a splash of cream or milk to the sauce for richness, and simmer it longer (45+ minutes) for that authentic Bolognese flavor.

Vegetarian Manicotti: Skip the meat sauce and use a simple marinara or your favorite red sauce. You can add sautéed mushrooms, zucchini, or eggplant to the ricotta filling for extra substance.

Four Cheese Manicotti: Add some fontina or provolone to the ricotta mixture along with extra mozzarella and Parmesan. Skip the spinach if you want it to be all about the cheese.

White Sauce Manicotti: Instead of meat sauce, make a creamy Alfredo or béchamel sauce. Use chicken instead of beef, or keep it vegetarian with just the cheese filling.

Sausage Manicotti: Use half ground beef and half Italian sausage (sweet or spicy) for extra flavor in your meat sauce.

Chicken and Spinach Manicotti: Replace the beef with ground chicken or finely diced cooked chicken breast for a lighter version.

What to Serve with Manicotti

While this manicotti with meat sauce is definitely filling enough to be a complete meal, here are some great sides to round out your dinner:

• Garlic Bread – This is non-negotiable in my house. You need something to soak up all that delicious sauce!
• Caesar Salad – The crisp, tangy salad is the perfect contrast to the rich, creamy pasta.
• Simple Green Salad – Toss mixed greens with a light vinaigrette to balance the richness of the manicotti.
• Roasted Vegetables – Brussels sprouts, broccoli, or asparagus make great healthy sides.
• Italian Green Beans – Sauté green beans with garlic and a squeeze of lemon for a light, fresh side.

Commonly Asked Questions

Similar Recipes

If you like pasta recipes like the Italian Stuffed Manicotti, you will enjoy the recipes below:

• Stuffed Pasta Shells
• Skinny Lasagna Rolls
• Mozzarella Stuffed Turkey Meatballs
• Easy Spaghetti Bolognese
• Creamy Pappardelle with Sun-Dried Tomatoes and Bacon

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