Meaty Stuffed Manicotti
Indulge in the ultimate Italian comfort food with this Meaty Stuffed Manicotti recipe, a hearty dish that’s as irresistible as it is satisfying. Tender manicotti shells are generously stuffed with a rich mixture of ground beef, Italian sausage, creamy ricotta, and a medley of cheeses, all seasoned to perfection with fresh parsley, garlic, and Italian spices. Baked to bubbly, golden perfection under layers of marinara sauce and gooey mozzarella, this crowd-pleasing dish is perfect for weeknight dinners or special family gatherings. With easy-to-follow steps and a prep time of just 30 minutes, this cheesy, meaty delight is bound to become a new favorite. Pair it with garlic bread and a crisp salad for a classic Italian feast that’s both comforting and bursting with flavor.
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Recipe Information
Ingredients
- 12 pieces Manicotti shells
- 1 pound Ground beef
- 0.5 pound Italian sausage
- 1 cup Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 1 Large egg
- 2 tablespoons Fresh parsley, chopped
- 3 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cups Marinara sauce
- 1 tablespoon Olive oil
- 0.25 cup Water
Instructions
Preheat your oven to 375°F (190°C).
Cook the manicotti shells according to package instructions until slightly undercooked. Drain, rinse with cool water, and set aside.
In a large skillet, heat the olive oil over medium heat. Add the ground beef, Italian sausage, and minced garlic. Cook until the meat is browned and fully cooked, breaking it into small pieces as it cooks. Drain any excess fat.
In a mixing bowl, combine the cooked meat mixture, ricotta cheese, 1 cup of shredded mozzarella cheese, grated Parmesan cheese, egg, parsley, salt, and black pepper. Mix until well combined. This will be the filling for the manicotti shells.
Spread 1 cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish.
Using a piping bag or a spoon, carefully fill each manicotti shell with the meat and cheese mixture. Place the filled shells in a single layer in the baking dish.
Pour the remaining marinara sauce over the filled manicotti shells, ensuring they are fully covered. Add 1/4 cup of water to the edges of the baking dish to help keep the pasta moist during baking.
Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top of the marinara sauce.
Cover the baking dish with aluminum foil, ensuring the foil does not touch the cheese. Bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Let the dish rest for 5 minutes before serving. Garnish with additional chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
5197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.4 g | 342% | |
| Saturated Fat | 113.3 g | 566% | |
| Polyunsaturated Fat | 12.6 g | ||
| Cholesterol | 1020 mg | 340% | |
| Sodium | 7883 mg | 343% | |
| Total Carbohydrate | 412.4 g | 150% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 29.1 g | ||
| Protein | 292.0 g | 584% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 3361 mg | 259% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 2735 mg | 58% | |
*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.
