Irresistible Stuffed Manicotti Meat Sauce Recipe for 8

Oh, stuffed manicotti with meat sauce – just saying it out loud makes my mouth water! This recipe has been my go-to for Sunday dinners and special occasions ever since my aunt showed me her secret trick for perfectly stuffed shells. I remember the first time I made it for friends, nervously watching as they took their first bites – the second those cheesy, meaty flavors hit, their faces lit up, and I knew this recipe was a keeper!

After countless batches (and a few messy kitchen experiments), I’ve perfected my version that balances rich meat sauce with that dreamy ricotta filling. What makes this stuffed manicotti truly special is how the flavors meld together in the oven – the savory sausage and beef, the tangy marinara, and three kinds of cheese all become one incredible bite. Trust me, once you smell this baking, your whole family will start hovering near the kitchen!

Whether it’s a casual weeknight or hosting the in-laws, this dish never fails to impress. The best part? It’s way easier to make than it looks – I’ll walk you through every step like I’m right there in your kitchen with you.

Why You’ll Love This Stuffed Manicotti Meat Sauce

Once you try this recipe, it’ll become your new comfort food obsession. Here’s why:

• Ultimate comfort food – That first bite of tender pasta, creamy ricotta, and hearty meat sauce feels like a warm hug
• Restaurant-quality flavor – The blend of Italian sausage and ground beef creates a rich, complex sauce that’ll wow your taste buds
• Easy to customize – Swap meats, add veggies, or adjust the cheese to make it your own
• Feeds a crowd – One dish serves 6-8 people perfectly (with leftovers for lunch!)
• Freezer-friendly – Make ahead for those crazy weeknights when you need a homemade meal fast

Seriously, this is the kind of dish that’ll have everyone asking for seconds – and the recipe!

Ingredients for Stuffed Manicotti Meat Sauce

Gathering the right ingredients makes all the difference in this recipe. Here’s exactly what you’ll need:

• 12 uncooked manicotti shells (I like Barilla – they hold their shape beautifully)
• 1 lb ground beef (80/20 blend) – that little extra fat keeps the meat sauce juicy
• 1/2 lb Italian sausage – remove casings before cooking (hot or mild, your choice!)
• 1 medium onion, finely diced – about 1 cup
• 2 cloves garlic, minced – or 1 tsp jarred if you’re in a pinch
• 24 oz marinara sauce – my favorite jarred brand is Rao’s, or use homemade
• 15 oz whole milk ricotta cheese – packed into measuring cup
• 2 cups shredded mozzarella – divided (1 cup for filling, 1 cup for topping)
• 1/2 cup grated Parmesan – the good stuff from the refrigerated section
• 1 large egg – helps bind the filling
• 1 tsp Italian seasoning – or mix of dried basil, oregano, and thyme
• Salt and pepper – to taste (I use about 1/2 tsp salt in the filling)

Ingredient Substitutions & Notes

Don’t stress if you need to make swaps – this recipe is super flexible:

• Meat: Use all beef or turkey instead of sausage (add 1/2 tsp fennel seeds for that sausage flavor)
• Pasta: Gluten-free shells work great – just check cooking times
• Cheese: Cottage cheese blends smooth for ricotta, and vegan cheeses melt surprisingly well
• Veggie boost: Stir in 1 cup chopped spinach or sautéed mushrooms to the filling
• Shortcut: Pre-shredded cheese works fine, but freshly grated melts smoother

The key is keeping the ratios similar – everything else is up to your taste!

How to Make Stuffed Manicotti Meat Sauce

Okay, let’s get cooking! I promise this stuffed manicotti comes together easier than you think – just follow these simple steps and you’ll have restaurant-worthy results right from your own oven.

Step 1: Cook the Pasta & Meat

First things first – preheat that oven to 375°F (190°C). While it’s heating up, bring a large pot of salted water to boil for your manicotti shells. Cook them just until al dente (about 6-7 minutes) – they’ll finish cooking in the oven later. Drain carefully and lay them out on a baking sheet so they don’t stick together.

Meanwhile, grab a 12-inch skillet and brown your ground beef and Italian sausage over medium heat, breaking it up as it cooks. When there’s just a little pink left, toss in your diced onion and garlic. Cook until the meat is fully browned and the onions turn translucent – about 5 more minutes. Drain any excess grease if needed.

Step 2: Prepare the Cheese Filling

In a medium bowl, combine the ricotta, 1 cup of mozzarella, Parmesan, egg, Italian seasoning, and a good pinch of salt and pepper. Here’s my trick: mix it really well with a fork, pressing against the sides of the bowl to eliminate any ricotta lumps. You want this smooth and creamy! Let it sit for 5 minutes while you stir the marinara sauce into your meat mixture.

Step 3: Assemble & Bake

Now for the fun part! Spread about 1 cup of the meat sauce in the bottom of a 9×13 inch baking dish. Carefully fill each manicotti shell with the cheese mixture – I use a small spoon or piping bag for neatness. Arrange them snugly in the dish, then pour the remaining sauce over top. Sprinkle with that last cup of mozzarella – be generous!

Bake uncovered for 25 minutes until the cheese is golden and bubbly. You’ll know it’s done when the edges are sizzling and your kitchen smells like an Italian bistro. Let it rest for 5 minutes before serving – trust me, this helps everything set perfectly.

Tips for Perfect Stuffed Manicotti Meat Sauce

After making this dish more times than I can count, I’ve picked up some game-changing tricks that’ll take your manicotti from good to “can I have the recipe?” amazing:

• Piping bag hack: Spoon your cheese filling into a ziplock bag, snip off a corner, and pipe it into the shells – no mess and perfectly filled every time!
• Undercook the pasta: Boil shells 1 minute less than package says – they’ll finish cooking in the oven without getting mushy.
• Rest before serving: Let it sit 5-10 minutes after baking so the filling sets and you get clean slices.
• Taste your filling: Before stuffing, microwave a spoonful for 10 seconds to check seasoning – adjust salt or herbs if needed.
• Broil for color: If your cheese isn’t golden after baking, pop it under the broiler for 1-2 minutes (watch closely!).

These little touches make all the difference between good manicotti and “wow” manicotti!

Serving Suggestions for Stuffed Manicotti Meat Sauce

This rich, cheesy dish shines brightest with simple sides that balance it out. My family always fights over the last piece of garlic bread to sop up that delicious meat sauce – I like to brush mine with garlic butter and broil until golden. A crisp Caesar salad or simple arugula with lemon dressing cuts through the richness perfectly.

For heartier meals, roasted veggies like zucchini or eggplant make great companions. And if you’re feeding a crowd? Just add a basket of warm breadsticks and call it a feast – this manicotti is the star that needs no fancy sides to impress!

Storing & Reheating Leftovers

If you somehow have leftovers (rare in my house!), they keep beautifully. Cover the baking dish tightly with foil or transfer portions to airtight containers – they’ll stay fresh in the fridge for 3-4 days. For longer storage, freeze individual servings wrapped in foil then bagged for up to 3 months. My reheating secret? Sprinkle a teaspoon of water over the top before microwaving or baking at 350°F until heated through – keeps everything moist and delicious!

Stuffed Manicotti Meat Sauce FAQs

I get asked these questions all the time – here are the answers that’ll help you nail this recipe:

Can I make stuffed manicotti ahead?
Absolutely! Assemble everything up to baking, cover tightly, and refrigerate for up to 24 hours. Add 5-10 extra minutes to the bake time since it’s going in cold. You can also freeze the unbaked dish for up to 3 months – just thaw overnight in the fridge before baking.

Can I use no-boil manicotti shells?
You sure can! Skip the boiling step and stuff them dry – they’ll absorb moisture from the sauce as they bake. Just be sure to use extra sauce and cover with foil for the first 20 minutes so they soften properly.

Why is my filling watery?
This usually happens if the ricotta wasn’t drained well. Next time, let it sit in a fine mesh strainer for 30 minutes before mixing. If it’s already happening, just bake a few extra minutes – it’ll set up!

Can I substitute lasagna noodles?
Yes! Just boil lasagna sheets until flexible (about 5 minutes), then roll up the filling inside. Arrange the rolls seam-side down – they bake up beautifully with the same meat sauce.

How do I know when it’s done baking?
Look for bubbly sauce around the edges and melted, slightly golden cheese on top. The filling should feel set when you gently press a shell – about 25 minutes usually does it!

Nutritional Information

Now, I’m no nutritionist, but here’s the scoop on what’s in each serving (about 2 stuffed manicotti). These numbers are estimates based on the exact ingredients I use – your mileage may vary depending on brands and tweaks:

• Calories: 480
• Fat: 22g (10g saturated)
• Protein: 32g
• Carbs: 38g (3g fiber, 6g sugar)
• Sodium: 920mg

Remember, this is hearty comfort food – but packed with protein and calcium from all that cheese! For lighter versions, see my substitution tips earlier.

Share Your Stuffed Manicotti Meat Sauce

Did your stuffed manicotti turn out as dreamy as mine? Snap a photo and tag me on Instagram – I love seeing your kitchen creations! Leave a comment below if you have questions or your own special twist on this recipe. Happy cooking!

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