Let me tell you about the first time I truly fell in love with manicotti. It was at my Italian grandmother’s kitchen table, where the scent of garlic and tomatoes hung in the air like a warm hug. That first bite – the tender pasta giving way to a rich, cheesy filling with just the right amount of savory beef – it was pure magic.

This isn’t just another pasta dish, friends. Beef and Cheese Manicotti is the kind of meal that turns an ordinary Tuesday into something special. Imagine perfectly cooked pasta tubes stuffed to the brim with a creamy ricotta and ground beef mixture, smothered in a robust tomato sauce, then baked until the cheese on top forms those irresistible golden bubbles. It’s the culinary equivalent of your favorite cozy sweater – familiar, comforting, and always satisfying.

Why This Recipe Works

• The ultimate crowd-pleaser – From picky kids to discerning foodies, this dish wins over everyone at the table
• Meal prep gold – Assemble it ahead and bake when you’re ready (perfect for busy weeknights)
• Endlessly adaptable – Swap ingredients based on what’s in your fridge or dietary needs
• Freezer-friendly – Make a double batch and thank yourself later
• Leftovers that improve with time – The flavors meld beautifully overnight

Essential Ingredients & Tools

Ingredients for the Filling

• 1 lb ground beef (80/20 blend for best flavor and juiciness)
• 15 oz ricotta cheese (whole milk for creaminess; cottage cheese works in a pinch)
• 2 cups shredded mozzarella (divided; fresh-grated melts better than pre-shredded)
• 1/2 cup grated Parmesan (high-quality aged Parmesan adds depth)
• 1 egg (binds the filling; room temperature blends more evenly)
• 2 cloves garlic (minced; fresh garlic beats powdered for brightness)
• 1 tsp dried oregano (or 1 tbsp fresh for a floral note)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly cracked preferred)

Ingredients for the Sauce

• 24 oz marinara sauce (homemade or jarred; San Marzano tomato-based sauces are ideal)
• 1 tbsp olive oil (extra-virgin for richer flavor)
• 1/2 tsp red pepper flakes (optional for heat; omit for mild versions)

Ingredients for the Pasta

• 12 manicotti shells (uncooked; lasagna sheets can be rolled as substitute)

Tools You’ll Need

• 9×13-inch baking dish (glass or ceramic for even heat distribution)
• Large pot for boiling pasta (6–8 quarts with a strainer insert simplifies draining)
• Mixing bowls (one large for filling, one medium for beef)
• Wooden spoon (for gentle mixing to avoid breaking pasta)
• Piping bag or ziplock bag (for neat filling; a teaspoon works in a pinch)

Serves: 6 | Prep time: 25 mins | Cook time: 40 mins | Total time: 65 mins

How to Make The Ultimate Beef and Cheese Manicotti

1. Cook the Pasta to Al Dente: Bring a large pot of salted water to a rolling boil. Add 12 manicotti shells and cook for 6 minutes—they’ll finish softening in the oven. Drain and rinse under cold water to halt cooking. Lay shells flat on a clean towel to dry; moisture can dilute the filling’s flavor.
2. Brown the Beef for Depth: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 lb ground beef, breaking it into small crumbles. Cook until no pink remains, then drain excess fat, leaving 1 tbsp for richness. Stir in 2 cloves minced garlic, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper, cooking 1 more minute to awaken the spices’ flavors.
3. Create the Creamy Filling: In a large bowl, combine 15 oz ricotta, 1 cup mozzarella, 1/2 cup Parmesan, 1 egg, and the cooked beef. Mix gently but thoroughly—overmixing can make the ricotta grainy. Taste and adjust seasoning now; once baked, flavors meld and are harder to tweak.
4. Stuff with Precision: Transfer the filling to a piping bag or ziplock with a corner snipped. Fill each shell from both ends, leaving 1/4-inch space at the center to prevent bursting during baking. Arrange them seam-side down in a greased baking dish.
5. Bake to Golden Perfection: Pour 24 oz warmed marinara sauce over the shells. Sprinkle the remaining 1 cup mozzarella on top. Cover with foil (tented to avoid cheese sticking) and bake at 375°F for 30 minutes. Uncover and bake 10 more minutes until bubbly and golden. Let rest 5–10 minutes before serving.

Pro Technique

The Al Dente Advantage

Undercook the pasta by 2 minutes less than package instructions. This prevents overcooking during baking, where residual heat continues to soften the shells. For no-boil shells, increase sauce by 1/2 cup—they absorb more liquid and can dry out.

Sauce Wisdom

Warm the marinara before assembling. Cold sauce slows baking and can create uneven heat pockets. For depth, simmer store-bought sauce with 1 minced garlic clove, 1 tbsp red wine, or a pinch of sugar to balance acidity.

Storage & Freshness Guide

Fridge Storage

Store baked manicotti in an airtight container for up to 3 days. Reheat at 350°F for 15 minutes, adding a splash of water or sauce to prevent dryness.

Freezer Friendly

Wrap unbaked manicotti tightly in foil and plastic wrap; freeze for 2 months. Thaw overnight in the fridge, then bake as directed, adding 5–10 minutes to the covered time.

Reviving Leftovers

Microwave single portions for 1–2 minutes, or use the oven for crispier edges. Avoid reheating more than once—repeated heating breaks down the pasta’s texture.

Nutrition Profile

This dish is a balanced meal with protein, carbs, and fats. The ricotta and mozzarella provide calcium, while the beef offers iron.

Ingredient Variations and Their Impact

Turkey Twist

Swap beef for ground turkey, but add 1 tbsp olive oil and 1/2 tsp fennel seeds to mimic beef’s richness.

Veggie Delight

Replace beef with sautéed mushrooms or lentils. Cook until all moisture evaporates to avoid soggy filling.

Gluten-Free Option

Use rice-based manicotti shells. They cook faster—check at 15 minutes baking time.

Cottage Cheese Hack

Substitute ricotta with full-fat cottage cheese (blended until smooth). Add 1 tbsp cream for silkiness.

Perfect Pairings

Complementary Dishes

• Garlic Bread: The crispy, buttery crunch contrasts the creamy filling. Brush a baguette with garlic-infused olive oil and broil until golden.
• Roasted Asparagus: Its slight bitterness balances the dish’s richness. Toss with lemon zest before serving.

Drinks

• Chianti: The wine’s acidity cuts through the cheese. Alternatively, try a Sangiovese for brighter fruit notes.
• Sparkling Water with Citrus: A palate cleanser between bites. Add orange slices for a festive touch.

Something Sweet

• Tiramisu: The coffee notes contrast the savory main. Use ladyfingers dipped in espresso for authenticity.
• Lemon Sorbet: A light, refreshing finish. Serve in chilled glasses for a crisp texture.

FAQs

• Can I use lasagna sheets instead? Absolutely! Cook them for about 3 minutes first to make them pliable, then roll your filling inside.
• How do I keep the filling from escaping? Don’t overstuff – leave about 1/4 inch at the center. You can also seal the ends with a bit of cheese before baking.
• Vegetarian options? Sautéed mushrooms, lentils, or plant-based crumbles work great. Add smoked paprika for that meaty depth.
• Why is mine dry? Likely overbaked or not enough sauce. Cover with foil for most of the baking time and ensure you have adequate sauce coverage.
• Make-ahead tips? Assemble completely, refrigerate, and bake the next day – just add the final cheese topping right before it goes in the oven.

Beef & Cheese Manicotti (Bubbly, Cheesy, Crowd-Pleaser)

---

Recipe Information

Cost Level $$

Category Ground Beef

Difficulty Medium

Cuisine Italian, american

---

Recipe Details

Servings 6

Total Time 60 minutes

---

Recipe Controls

Print Recipe Pin to Pinterest Create Shopping List

Dark Mode Toggle dark mode

Keep Screen On Toggle keep screen on

Make the ultimate Beef and Cheese Manicotti with my foolproof recipe—creamy, cheesy, and packed with savory beef. Perfect for weeknights or special occasions!

Ingredients

For the Filling

• 1 lb ground beef
  View substitutions
• 15 oz ricotta cheese
  View substitutions
• 2 cups shredded mozzarella
• 1/2 cup grated Parmesan
• 1 egg
• 2 cloves garlic
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Sauce

• 24 oz marinara sauce
  View substitutions
• 1 tbsp olive oil
• 1/2 tsp red pepper flakes

For the Pasta

• 12 manicotti shells
  View substitutions

Instructions

1. 01

   Cook 12 manicotti shells in boiling salted water for 6 minutes. Drain and rinse.
2. 02

   Brown 1 lb ground beef in 1 tbsp olive oil, drain excess fat, then add 2 cloves minced garlic, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
3. 03

   Mix 15 oz ricotta, 1 cup mozzarella, 1/2 cup Parmesan, 1 egg, and the cooked beef in a bowl.
4. 04

   Fill shells with mixture using a piping bag or spoon.
5. 05

   Arrange in baking dish, top with 24 oz warmed marinara sauce and remaining 1 cup mozzarella.
6. 06

   Bake covered at 375°F for 30 minutes, then uncovered for 10 minutes.

Tags

contains-glutencontains-dairycontains-lactosecontains-eggcontains-meatcontains-beefcontains-rennetcheesycomfort-foodcrowd-pleaserheartyrich-indulgent