Cheesy Stuffed Manicotti Meat Sauce (Print Version)
Tender manicotti stuffed with creamy cheese blend, nestled in savory homemade meat sauce and baked to golden perfection.
# What You'll Need:
→ Meat Sauce
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→ Cheese Filling
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→ Pasta and Assembly
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# How to Cook:
01 - Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish with cooking spray or olive oil.
02 - Heat olive oil in a large skillet over medium heat. Sauté chopped onion for 3-4 minutes until translucent. Add minced garlic and cook 1 minute more until fragrant.
03 - Add ground beef to the skillet. Cook until fully browned, breaking up with a wooden spoon. Drain excess fat from the pan.
04 - Stir in crushed tomatoes, tomato sauce, tomato paste, basil, oregano, red pepper flakes, sugar, salt, and pepper. Simmer uncovered for 15-20 minutes, stirring occasionally until slightly thickened.
05 - Boil manicotti shells in salted water for 1-2 minutes less than package directions. Drain and rinse gently with cold water to stop cooking process.
06 - In a large bowl, combine ricotta, mozzarella, Parmesan, egg, parsley, nutmeg, salt, and pepper. Mix until smooth and evenly incorporated.
07 - Fill each manicotti shell with cheese mixture using a piping bag, spoon, or zip-top bag with corner snipped off. Handle shells gently to prevent tearing.
08 - Spread 1 cup of meat sauce evenly over the bottom of the prepared baking dish. Arrange filled manicotti in a single layer over the sauce.
09 - Spoon remaining meat sauce evenly over the manicotti. Sprinkle with remaining mozzarella and Parmesan cheese.
10 - Cover baking dish tightly with aluminum foil. Bake for 25 minutes at 375°F.
11 - Remove foil and continue baking for 10-15 minutes until cheese is bubbly and golden brown on top.
12 - Let manicotti rest for 10 minutes before serving to allow filling to set. Garnish with fresh basil or parsley if desired.
# Expert Advice:
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- This is the kind of meal that makes people pause and genuinely smile after their first bite
- The homemade meat sauce transforms basic pasta into something that tastes like it came from your favorite Italian restaurant
- Leftovers somehow taste even better the next day for lunch
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- Overfilling the manicotti will make them split open so leave some room for expansion
- The sugar is not for sweetness it balances the natural acidity of canned tomatoes
- Undercook the pasta slightly or it will become mushy after baking
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- Room temperature ricotta mixes more smoothly into the filling
- Grate your own Parmesan for better melting and deeper flavor