Comforting Stuffed Manicotti Meat Sauce (Print View)

Tender manicotti shells filled with ricotta and baked in rich meat sauce with mozzarella.

# What You'll Need:

→ Meat Sauce

01 - 1 pound ground beef or Italian sausage
02 - 1 small onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1 can (28 ounces) crushed tomatoes
05 - 1 teaspoon dried basil
06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/4 teaspoon red pepper flakes, optional
10 - 1 tablespoon olive oil

→ Cheese Filling

11 - 2 cups ricotta cheese
12 - 1 cup shredded mozzarella cheese
13 - 1/2 cup grated Parmesan cheese
14 - 1 large egg
15 - 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
16 - 1/2 teaspoon garlic powder
17 - 1/4 teaspoon kosher salt
18 - 1/4 teaspoon freshly ground black pepper

→ Pasta and Finishes

19 - 12 manicotti shells
20 - 1 cup shredded mozzarella cheese, for topping
21 - Extra grated Parmesan cheese, optional

# Directions:

01 - Bring a large pot of salted water to a boil. Add manicotti shells and cook until al dente, about 6 to 7 minutes. Drain thoroughly and rinse under cold water to halt cooking. Set aside.
02 - Heat olive oil in a large skillet over medium heat. Add ground beef or Italian sausage and cook until browned, crumbling with a spoon. Add chopped onion and minced garlic, sauté until softened, about 3 minutes. Stir in crushed tomatoes, dried basil, oregano, salt, black pepper, and red pepper flakes if using. Simmer sauce, stirring occasionally, for 15 to 20 minutes.
03 - In a large bowl, blend ricotta cheese, 1 cup shredded mozzarella, grated Parmesan, large egg, parsley, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix until the filling is smooth and homogeneous.
04 - Transfer cheese mixture to a pastry bag or a zip-top bag with a snipped corner. Pipe filling into each manicotti shell, or use a spoon if preferred. Fill each shell completely while being careful not to break them.
05 - Spread a thin layer of meat sauce over the bottom of a large baking dish. Arrange filled manicotti shells in a single layer atop the sauce. Cover pasta with remaining meat sauce and sprinkle evenly with 1 cup shredded mozzarella and extra grated Parmesan if desired.
06 - Preheat oven to 375°F. Cover dish tightly with aluminum foil and bake for 20 minutes. Uncover and continue baking for another 10 minutes, or until cheese topping is fully melted and bubbling.
07 - Remove the dish from the oven and let stand for 5 minutes before serving. Cutting into slightly cooled pasta helps maintain structure and allows flavors to meld.

# Notes:

01 - To make filling easier to handle, use a sturdy pastry bag or a heavy-duty zip-top bag. For added flavor, garnish with extra fresh parsley or drizzle with a bit of good quality olive oil before serving.

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