Beef and Cheese Manicotti

Total Time:
55 min
15 min
40 min

6 servings

  • 4 teaspoons olive oil
  • 1 medium onion, coarsely chopped
  • 1 pound ground beef
  • Salt and freshly ground black pepper
  • 14 (8-ounce package) manicotti
  • 1 (15-ounce) container whole-milk ricotta
  • 3 cups shredded mozzarella
  • 1 cup grated Parmesan
  • 2 tablespoons chopped fresh Italian parsley leaves
  • 2 garlic cloves, minced
  • 3 cups marinara sauce
  • 2 tablespoons butter, cut into pieces

Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.

Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.

Preheat the oven to 350 degrees F.

Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.

Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

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Pairs Well With

Bright, fruity Italian red wine

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4.7 537
This recipe is full of flavor and is very weekday cooking friendly. Using plenty of salt and pepper, coupled with a full medium onion and the minced garlic, is just the right mix of spices. There will be plenty of filling left over after stuffing the shells, and it can be spread over the top of the noodles before putting the cheeses on top. The extra meat mixture layer covered with melted Parmesan and mozzarella cheese makes the dish a really hearty end result. item not reviewed by moderator and published
This is a really good recipe. I loved it. item not reviewed by moderator and published
My whole family LOVED it! item not reviewed by moderator and published
Well worth the time. Delicious. I added chopped black olives just for the color and everyone loved it. item not reviewed by moderator and published
It was very very tasty wanted more sauce on it and it made alot but it was good as leftovers also. The only thing is that it is very hard to cook if you are a beginner cook but I managed. LOL item not reviewed by moderator and published
It was very good ! I took what others said about being bland and just added more seasoning came out great ! item not reviewed by moderator and published
Bland. The pasta box recipie is better. Sorry. item not reviewed by moderator and published
Awesome and great flavor! I went with pork/beef blend. item not reviewed by moderator and published
It was good, the recipe instructions would have been easier to follow if they were step by step. It was also a bit bland. item not reviewed by moderator and published
This was so good. Used my mother-in-law's recipe for marinara sauce and it turned out really well. Actually not as time consuming as I thought it would be. My mother-in-law's sauce is really, really good, so that might be part of it, but the cheese and meat filling was awesome. Followed the directions exactly and I wouldn't change a thing. It's good to make for a special occasion or just to make someone's day. item not reviewed by moderator and published

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