Easy Manicotti Recipe with Meat
This easy manicotti recipe with meat makes delicious ground beef and cheese stuffed manicotti baked in a savory pasta sauce. A family favorite perfect for a simple weeknight meal!
Servings: 7
Cost: $12
Ingredients
Meat
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 pound lean ground beef
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
Cheese
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
Pasta
- 8 oz manicotti pasta 14 pieces
- 1 tablespoon olive oil or non stick spray
- 28 oz jar marinara sauce I use Rao's
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Instructions
- Cook the onion in 1 tbsp olive oil until soft
- Add the ground beef, and cook until no longer pink, breaking up with a spatula as you go. Drain grease if necessary
- Season with sea salt, 1 tsp garlic powder and black pepper, and set aside to cool
- In a medium bowl, mix the ricotta, 2 cups mozzarella, ½ cup Parmesan cheese, 1 tsp garlic powder and Italian seasoning until combined
- Stir cooled meat mixture into the cheese mixture
- In a large pot of boiling water, cook the manicotti noodles for 3-4 minutes or until they just start to soften. Drain with a slotted spoon, and remove to a large baking sheet sprayed with non stick cooking spray or olive oil to cool
- Preheat oven to 350℉, and brush 1 tbsp olive oil in a large baking dish
- Spoon about half of the marinara sauce on the bottom of the prepared baking dish
- Stuff the manicotti with the filling mixture, and place in the baking dish in a single layer
- Spoon remaining sauce on top of the manicotti, and sprinkle with 2 cups mozzarella and remaining Parmesan cheese
- Bake for 30 minutes or until sauce is bubbling, pasta is heated through and cheese is melted
Video
Notes
Use a piping bag or a small ziplock bag with a corner cut to easily pipe the filling into the pasta.
You can use sliced whole mozzarella in place of shredded for the topping.
Use an extra large baking dish to bake all of the pasta at once or 2 smaller 9x13-inch baking dishes to bake about 7 pieces at a time. The amounts remain the same. You can refrigerate one pan or freeze for later. Pasta can be made a day ahead of time and baked when ready to serve.
Nutrition
Serving: 2pieces | Calories: 634kcal | Carbohydrates: 36g | Protein: 45g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 134mg | Sodium: 1618mg | Potassium: 793mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1330IU | Vitamin C: 8mg | Calcium: 617mg | Iron: 4mg
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