Italian Beef and Cheese Manicotti
Indulge in the comforting flavors of Italy with this Italian Beef and Cheese Manicotti, a hearty baked pasta dish that’s perfect for weeknight dinners or special occasions. Tender manicotti shells are generously stuffed with a rich blend of seasoned ground beef, creamy ricotta, and a trio of cheeses—mozzarella and Parmesan adding a melty, savory finish—with a touch of garlic and Italian herbs for authentic flavor. Smothered in a luscious marinara sauce and crowned with gooey melted cheese, this recipe combines all the best elements of classic Italian cooking. Easy to assemble using a step-by-step method and ready in just an hour, it serves up an irresistible combination of textures and flavors in every bite. Garnish with fresh parsley for a bright, aromatic finish and enjoy this crowd-pleasing masterpiece straight from the oven.
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Recipe Information
Ingredients
- 8 pieces manicotti shells
- 1 pound ground beef
- 1.5 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 1 piece large egg
- 1 teaspoon dried Italian seasoning
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups marinara sauce
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the manicotti shells until they are al dente, according to the package instructions. Drain, rinse with cool water, and set aside.
Preheat your oven to 375°F (190°C).
Heat a large skillet over medium heat and add olive oil. Add the ground beef and cook, breaking it apart with a spatula, until browned and fully cooked. Drain any excess grease.
Stir in the minced garlic, Italian seasoning, salt, and black pepper. Cook for 1 minute, then remove the skillet from heat. Let the mixture cool slightly.
In a large mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, and the egg. Mix well.
Once the beef has cooled, add it to the mixing bowl with the cheese mixture. Stir until evenly combined.
Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish.
Carefully fill each cooked manicotti shell with the beef and cheese mixture. You can use a small spoon or a piping bag to make it easier. Place the stuffed shells in the prepared baking dish in a single layer.
Pour the remaining marinara sauce evenly over the stuffed shells.
Sprinkle the remaining shredded mozzarella cheese over the top.
Cover the dish with aluminum foil and 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 lightly golden.
Let the manicotti cool for 5 minutes before serving. Garnish with freshly chopped parsley if desired.
Nutrition Facts
Calories |
1027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1471 mg | 64% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 5.4 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 767 mg | 59% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 430 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
