manicotti recipe with meat
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The Best manicotti recipe with meat
Manicotti has always been one of my go-to dishes—simple enough to make when life gets busy, but still feels special enough for a big gathering. There’s something comforting about rolling out the dough, stuffing it with savory meat filling, and baking it until the edges turn golden. My kids love it too, especially when we serve it with a fresh green salad or a simple tomato sauce. It’s that kind of dish that feels hearty yet light, satisfying but not overwhelming, and it’s always a hit whether it’s a casual weeknight meal or a dinner for friends.
I love that manicotti lets you customize it to your taste—whether you’re using ground beef, Italian sausage, or even a mix of both. The meat filling is rich but not heavy, and the pasta itself is pillowy and tender, soaking up the flavors without being soggy. Plus, it’s a great way to use up leftovers, whether it’s extra pasta sauce or leftover meat. For me, it’s one of those recipes that’s easy to scale up or down, making it perfect for both everyday meals and bigger celebrations. And honestly, the health benefits are pretty solid too—it’s a balanced dish with protein, fiber, and vitamins from the vegetables in the filling, without being overly indulgent.
Classic Manicotti with Meat Sauce
4.6 from 1359 votes
A comforting dish featuring tender manicotti shells stuffed with a savory meat mixture, bathed in rich tomato sauce, and baked to perfection. This recipe is a must-try for any occasion.
Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time60 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal
🥘Ingredients
For the Dough
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup hot water
- 1 large egg
- ½ cup grated Parmesan cheese
For the Meat Mixture
- 1 lb ground Italian sausage
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can crushed tomatoes
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 375°F. In a large bowl, mix flour, salt, hot water, egg, and Parmesan until a soft dough forms. Cover and let rest for 15 minutes. -
2
Roll the dough between two sheets of parchment paper to about ¼-inch thickness. Cut into 1-inch-wide strips, then roll each strip into a tube and place in a greased baking dish. -
3
In a skillet, brown the sausage over medium heat. Add onion and garlic, cooking until softened. Stir in crushed tomatoes, heavy cream, salt, and pepper. Simmer for 10 minutes. -
4
Spread half the meat mixture into the baking dish, then place the manicotti shells seam-side down on top. Pour remaining sauce over the shells. -
5
Bake uncovered for 25 minutes, until the cheese is bubbling and golden. Broil for 2–3 minutes to crisp the top.
🔧Equipment
- Mixing bowls
- Rolling pin
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
🔥Calories: 420 kcal🧈Total Fat: 22💛Saturated Fat: 10❤️Cholesterol: 85🧂Sodium: 850🌾Total Carbs: 40🥦Dietary Fiber: 3🍬Sugars: 6🥩Protein: 25
📝Notes
Tips: For extra flavor, add a pinch of red pepper flakes or fresh basil to the meat mixture. Serve with a side salad or garlic bread.
Watch Video Of How Classic Manicotti with Meat Sauce Works
This meat-filled manicotti is always a crowd-pleaser because it’s hearty enough to hold up against rich sauces and cheesy toppings, yet simple enough to let the flavors shine without fuss. It’s perfect for family gatherings because it’s forgiving—leftovers reheat well, and the filling ensures no one goes hungry, no matter how picky the kids get. Plus, it’s a great way to use up extra pasta and ground meat, making it practical and satisfying for any occasion.
❓ Frequently Asked Questions About Manicotti with Meat Sauce
1. What is the best way to prepare the meat filling for manicotti?
Use ground beef (or a mix of beef and Italian sausage) to make the filling. Brown the meat in a skillet over medium heat until it’s no longer pink, then drain excess fat. Season with salt, pepper, garlic powder, and a pinch of red pepper flakes. For extra flavor, add a splash of tomato sauce or a few chopped onions before combining with the cheese mixture.
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2. How do I prevent the manicotti shells from breaking during baking?
Preheat your oven to 375°F (190°C). Lightly brush the shells with olive oil before filling to create a barrier. Pack the filling into the shells firmly but not too tightly—this helps them hold together during baking. Avoid overfilling, as excess liquid can cause cracking.
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3. Can I make the manicotti ahead of time, and if so, how?
Yes, you can prep the filled shells up to 24 hours in advance. Store them in the fridge in a single layer, covered with a damp paper towel to prevent drying. When ready to bake, transfer the shells to a baking dish and add a little water or broth to the bottom to prevent sticking.
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