manicotti recipe with meat

Written ByEmma Smyth Last Updated
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The Best manicotti recipe with meat

I’ve been making this manicotti recipe with meat for years, and it’s one of those dishes that just never gets old. The first time I tried it, I was looking for something hearty but still easy enough to throw together on a weeknight, and this checked all the boxes. The combination of tender pasta tubes stuffed with a rich, savory meat filling and smothered in marinara and melted cheese is exactly the kind of comfort food my family craves. My kids will actually sit down and eat it without complaining—always a win in my book—and it’s become a go-to for everything from busy school nights to Sunday dinners when we want something a little more special.

What I love most about this recipe is how balanced it is. You’ve got the protein from the ground beef or Italian sausage, the fiber and nutrients from the spinach (which I always sneak in), and the calcium from the ricotta and mozzarella. It’s filling without being overly heavy, and you can easily adjust the ingredients to make it lighter or more indulgent depending on the occasion. Plus, it reheats beautifully, so leftovers are just as good the next day—if there are any left, that is. Whether you’re feeding a crowd or just looking for a satisfying meal that won’t leave you slaving over the stove, this manicotti delivers every time.

Classic Meat-Stuffed Manicotti

Classic Meat-Stuffed Manicotti

4.8 from 1392 votes

A hearty Italian dish featuring tender pasta tubes stuffed with a savory meat and cheese filling, smothered in rich marinara sauce, and baked to perfection. Perfect for family dinners or special occasions.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time60 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

đŸ„˜Ingredients

For the Filling
  • 1 lb ground beef or Italian sausage
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1/4 cup chopped fresh parsley
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Manicotti Shells
  • 12 manicotti pasta shells (about 8 oz)
For the Sauce
  • 3 cups marinara sauce (store-bought or homemade)
  • 1/2 cup water
  • 1/4 cup grated Parmesan cheese (for topping)
  • 1/2 tsp red pepper flakes (optional)

👹‍🍳Directions

  1. 1
    Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a little oil or cooking spray.
  2. 2
    Bring a large pot of salted water to a boil. Cook the manicotti shells according to package instructions until al dente (about 8-10 minutes). Drain and set aside to cool slightly.
  3. 3
    In a skillet over medium heat, cook the ground beef or sausage until browned and fully cooked (about 5-7 minutes). Drain excess fat and set aside to cool.
  4. 4
    In a mixing bowl, combine the cooked meat, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, parsley, garlic powder, oregano, salt, and black pepper. Mix well until fully incorporated.
  5. 5
    Spread 1 cup of marinara sauce evenly on the bottom of the prepared baking dish.
  6. 6
    Using a spoon or piping bag, carefully stuff each manicotti shell with the meat and cheese filling. Arrange the stuffed shells in a single layer in the baking dish.
  7. 7
    In a bowl, mix the remaining 2 cups of marinara sauce with 1/2 cup of water. Pour this mixture evenly over the stuffed manicotti shells.
  8. 8
    Sprinkle the top with grated Parmesan cheese and red pepper flakes (if using). Cover the dish with aluminum foil.
  9. 9
    Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
  10. 10
    Let the manicotti rest for 5 minutes before serving. Garnish with fresh parsley if desired.

🔧Equipment

  • Large pot
  • Mixing bowl
  • Baking dish (9×13-inch)
  • Skillet
  • Measuring cups and spoons
  • Spoon or piping bag (for filling)

📊Nutrition Facts (per serving)

đŸ”„Calories: 420 kcal🧈Total Fat: 20g💛Saturated Fat: 9g❀Cholesterol: 85mg🧂Sodium: 950mgđŸŒŸTotal Carbs: 35gđŸ„ŠDietary Fiber: 3g🍬Sugars: 6gđŸ„©Protein: 25g

📝Notes

Tips: For easier filling, use a piping bag or a plastic bag with the corner cut off. You can also use no-boil manicotti shells to save time. To make ahead, assemble the dish, cover, and refrigerate for up to 24 hours before baking.

Watch Video Of How Classic Meat-Stuffed Manicotti Works

This hearty manicotti with meat is one of those recipes that just works every time—whether it’s a weeknight dinner or a big family gathering. The rich, cheesy filling and savory sauce make it filling and satisfying, and it’s always a crowd-pleaser because everyone loves a comforting, homemade Italian dish. Plus, it’s easy to make ahead and reheats perfectly, so you can spend less time in the kitchen and more time enjoying the people you’re feeding.

❓ Frequently Asked Questions About Meat-Stuffed Manicotti

1. Can I use a different type of meat in this manicotti recipe?

Yes! While ground beef is the most common choice, you can easily substitute it with ground turkey, Italian sausage, or even shredded chicken. For a richer flavor, try a mix of beef and pork. Just ensure the meat is fully cooked and drained of excess fat before mixing it with the other filling ingredients.

2. Do I have to pre-cook the manicotti shells before stuffing them?

No, you don’t need to pre-cook the manicotti shells if you’re using the “no-boil” or “oven-ready” variety. These shells soften as the dish bakes. However, if you’re using regular dried manicotti, you may want to boil them for 4-5 minutes until slightly tender to prevent them from staying too firm after baking.

3. Can I make this manicotti recipe ahead of time?

Absolutely! You can assemble the manicotti up to a day in advance and refrigerate it (unbaked). Cover it tightly with foil and store it in the fridge. When ready to bake, add 10-15 minutes to the cooking time since it will be cold. Alternatively, you can freeze the unbaked dish for up to 3 months—just thaw it in the fridge overnight before baking.

4. What’s the best cheese to use for the filling and topping?

A mix of ricotta, mozzarella, and Parmesan works best for the filling. For the topping, shredded mozzarella and a sprinkle of Parmesan create a deliciously golden, bubbly crust. If you want extra richness, you can add a little cottage cheese to the ricotta mixture.

5. How do I prevent the manicotti from drying out while baking?

To keep the manicotti moist, cover the baking dish with foil for the first 25-30 minutes of baking. This traps steam and helps the shells soften. Remove the foil for the last 10-15 minutes to let the cheese brown. Also, avoid overbaking—once the cheese is melted and bubbly, it’s done! Adding a little extra sauce on top before serving can help too.

I’m Emma, the voice behind RecipeRummage, where I share my favorite food discoveries and easy recipes for everyday cooking. I love rummaging through ingredients, experimenting in the kitchen, and helping others turn simple ideas into delicious meals.

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