Irresistible 12 Stuffed Manicotti Meat Sauce Perfection

Oh, stuffed manicotti with meat sauce—just saying it makes my mouth water! This dish takes me right back to Sunday dinners at my Nonna’s house, where the kitchen smelled like garlic, simmering tomatoes, and melted cheese. It’s the ultimate comfort food, with those tender pasta tubes stuffed to bursting with creamy ricotta filling, smothered in a rich, meaty tomato sauce that’s been bubbling away for hours.

I’ve been making this stuffed manicotti meat sauce recipe for years, tweaking it until it’s just right. The secret? Using both ground beef and Italian sausage in the sauce—that combo gives it incredible depth of flavor. And don’t even get me started on that cheese filling! When it bakes up all golden and bubbly, it’s pure magic. This dish always disappears fast at family gatherings, and I promise it’ll become a favorite in your home too.

Why You’ll Love This Stuffed Manicotti Meat Sauce

Trust me, once you try this stuffed manicotti, you’ll understand why it’s been my go-to comfort food for years. Here’s what makes it so special:

• Rich, layered flavors: The combination of beef, sausage, and three cheeses creates a taste explosion in every bite.
• Surprisingly easy: While it looks fancy, stuffing the manicotti is actually simple—I’ll show you all my tricks!
• Feeds a crowd: This dish stretches beautifully to serve 6-8 hungry people (or leaves amazing leftovers).
• Freezer-friendly: Make ahead and bake when needed—perfect for busy weeknights.
• Total comfort food: That first forkful of cheesy, meaty goodness? Pure happiness on a plate.

The best part? Watching everyone’s faces light up when you bring this bubbling dish to the table. It’s guaranteed to become your new favorite pasta bake!

Ingredients for Stuffed Manicotti Meat Sauce

Here’s everything you’ll need to make this heavenly dish – I swear by these exact ingredients for the best flavor:

• 12 manicotti shells – look for the large tube-shaped ones
• 1 lb ground beef – 80/20 blend for juiciness
• ½ lb Italian sausage – remove casings if using links
• 1 medium onion, finely diced (about 1 cup)
• 2 cloves garlic, minced – don’t skimp!
• 24 oz marinara sauce – my favorite jarred brand or homemade
• 15 oz whole milk ricotta, well-drained (about 2 cups)
• 2 cups shredded mozzarella, divided (packed measure)
• ½ cup grated Parmesan – the good stuff, not the powdered kind
• 1 large egg – helps bind the filling
• 1 tsp each dried basil and oregano – crush between fingers to release oils
• Salt and freshly ground black pepper – to taste

Pro tip: Let your ricotta drain in a fine mesh strainer for 30 minutes to prevent watery filling. And always taste your sauce before assembling – it should make you go “Mmm!”

Equipment You’ll Need

You won’t need anything fancy for this stuffed manicotti – just these trusty kitchen basics:

• Large skillet – for browning that amazing meat sauce
• 9×13 inch baking dish – the perfect size for 12 manicotti
• Mixing bowls – one large for cheese filling, one medium for cooked pasta
• Wooden spoon – my go-to for stirring sauces
• Teaspoon or piping bag – makes stuffing those tubes a breeze
• Colander – for draining pasta (and ricotta if you’re fancy)

That’s it! Now let’s get cooking – I can already smell the garlic sizzling!

How to Make Stuffed Manicotti Meat Sauce

Okay, let’s dive into making this gorgeous dish! I promise it’s easier than it looks – just follow these simple steps and you’ll have restaurant-quality stuffed manicotti that’ll impress everyone at your table.

Step 1: Cook the Manicotti Shells

First things first – preheat your oven to 375°F. Now, cook those manicotti shells in boiling salted water until they’re just al dente (about 6-7 minutes). They’ll finish cooking in the oven, so don’t overdo it! Drain them gently and lay them out on a baking sheet to cool – this prevents sticking and makes them easier to handle when stuffing.

Step 2: Prepare the Meat Sauce

While the pasta cooks, let’s make that amazing meat sauce. Brown the ground beef and sausage with the onion in your skillet over medium heat, breaking up the meat as it cooks. When it’s nicely browned (about 8 minutes), drain off most of the fat – leave just a tablespoon or so for flavor. Add the garlic and cook for 30 seconds until fragrant, then stir in your marinara sauce. Let it simmer for 10 minutes while you prepare the filling – this lets all those flavors get to know each other!

Step 3: Make the Cheese Filling

In a large bowl, mix together the ricotta, 1 cup of mozzarella (save the rest for topping), Parmesan, egg, basil, oregano, and a good pinch of salt and pepper. Stir until everything is beautifully combined – I like to use a fork to break up any ricotta lumps. Taste and adjust seasonings if needed – this filling should make you smile!

Step 4: Assemble and Bake

Now for the fun part! Spread half the meat sauce in your baking dish. Using a teaspoon (or piping bag if you’re fancy), carefully fill each manicotti shell with the cheese mixture – don’t overstuff or they might burst! Arrange them seam-side down in the dish, then top with remaining sauce. Sprinkle that reserved mozzarella over everything. Cover with foil and bake for 30 minutes, then uncover and bake 10 more minutes until bubbly and golden. Let it rest 5 minutes before serving – trust me, this prevents a cheesy landslide!

Tips for Perfect Stuffed Manicotti Meat Sauce

After making this dish dozens of times, I’ve picked up some tricks that’ll take your stuffed manicotti from good to oh-my-goodness amazing:

• Use a piping bag (or ziplock with corner snipped) to fill shells neatly – no more messy spoon struggles!
• Let it rest 5-10 minutes after baking – this helps the filling set so it doesn’t ooze out when serving.
• Undercook pasta slightly – shells should still have a tiny bite since they’ll soften more in the oven.
• Drain ricotta well – place it in a fine mesh strainer for 30 minutes to avoid watery filling.
• Brown the meat well – those crispy bits add incredible depth to your sauce.

Bonus tip: If shells tear while stuffing, just place them seam-side down – the cheese will melt and “glue” them back together!

Variations of Stuffed Manicotti Meat Sauce

One of the things I love most about this recipe is how easily you can mix it up! Here are my favorite twists on classic stuffed manicotti:

• Vegetarian delight: Swap the meat for sautéed mushrooms and spinach – it’s just as hearty!
• Cheese lovers: Add a handful of provolone or asiago to the filling for extra richness.
• Spicy kick: Use hot Italian sausage and a pinch of red pepper flakes in the sauce.
• Lighter option: Try part-skim ricotta and lean ground turkey instead of beef.
• Extra veggies: Stir some roasted red peppers or zucchini into the cheese filling.

The beauty of this dish? You can make it your own while keeping that comforting, cheesy goodness we all crave. Go wild with your favorite flavors!

Serving Suggestions

This stuffed manicotti is a complete meal on its own, but oh boy, it loves company! I always serve it with warm garlic bread for soaking up that amazing sauce and a crisp green salad to balance the richness. For drinks? A medium-bodied red wine like Chianti makes everything sing. Now that’s an Italian feast!

Storing and Reheating Stuffed Manicotti Meat Sauce

Here’s the beautiful thing about stuffed manicotti – it might taste even better the next day! Let any leftovers cool completely, then cover tightly with foil or transfer to airtight containers. In the fridge, it’ll stay delicious for 3-4 days. For longer storage, freeze individual portions for up to 3 months – just thaw overnight in the fridge before reheating.

When you’re ready to eat, reheat in a 350°F oven (covered for the first 15 minutes) until piping hot – about 25-30 minutes for fridge-cold portions. The microwave works in a pinch, but the oven keeps that perfect baked pasta texture. Pro tip: Sprinkle a little extra cheese on top before reheating for an extra-golden finish!

Nutritional Information

Here’s the scoop on what’s in this delicious stuffed manicotti meat sauce (based on 2 manicotti per serving): About 520 calories, 34g protein, and all that cheesy goodness! But remember – these numbers can change based on your exact ingredients and brands. If you’re counting closely, always check your own package labels. Now go enjoy every bite without guilt – life’s too short to skip seconds of this cheesy perfection!

Frequently Asked Questions

Over the years, I’ve gotten so many great questions about making stuffed manicotti – here are answers to the ones that come up most often!

Can I use cottage cheese instead of ricotta?
Absolutely! My Nonna actually preferred cottage cheese – just drain it well and give it a quick blend in the food processor for smoother texture. The taste and creaminess work beautifully in the filling.

How do I prevent the manicotti shells from tearing?
Two tricks: First, don’t overcook them initially (aim for very al dente). Second, handle them gently when stuffing – using a piping bag helps a ton! If they do tear, just arrange them seam-side down – they’ll “heal” while baking.

Can I make this ahead of time?
You bet! Assemble the whole dish up to 24 hours before, cover tightly, and refrigerate. Just add 10-15 minutes to the baking time since it’ll be cold from the fridge.

What’s the best way to freeze stuffed manicotti?
After baking, let it cool completely, then wrap individual portions tightly in foil before freezing. To reheat, bake frozen at 350°F for about 45 minutes (covered for first 30). Works like a dream!

Share Your Stuffed Manicotti Meat Sauce Experience

I’d love to hear how your stuffed manicotti turns out! Did you add your own special twist? Maybe your family went crazy for it like mine always does? Drop a comment below with your results, questions, or any brilliant variations you’ve tried. And if you snap a photo of that cheesy masterpiece, tag me – nothing makes me happier than seeing your kitchen creations!

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