Beef and Cheese Manicotti Recipe

This Beef and Cheese Manicotti Recipe is one of my favorite meals to make when I want a hearty, family-friendly dinner. Tender pasta tubes are filled with a combination of seasoned ground beef, ricotta, Mozzarella and Parmesan cheese. Then they are covered in marinara sauce and even more cheese before being baked until hot and bubbly.

Although manicotti looks like a restaurant-quality meal, it is surprisingly easy to make at home. The hardest part is filling the pasta shells, and even that becomes easy once you find the method that works best for you.

This recipe makes enough to fill a standard 9 x 13 inch baking dish. That makes it a great choice for Sunday dinner or anytime you need a meal that will provide plenty of food without a lot of side dishes.

Add a simple salad and garlic bread, and dinner is complete. You can also assemble the entire casserole ahead of time and keep it in the refrigerator until you are ready to put it in the oven.

What Is Manicotti?

Manicotti is a large, tube-shaped pasta designed to hold a thick filling. The name comes from an Italian word that means “little sleeves,” which is a good description of how the pasta looks.

The shells are usually stuffed with a ricotta cheese mixture and covered with tomato sauce. Although cheese manicotti is a classic option, adding ground beef makes it more filling and turns it into a complete meal.

Manicotti is sometimes confused with cannelloni. Both are tube-shaped pasta dishes, but cannelloni traditionally uses smooth pasta sheets that are rolled around the filling. Manicotti shells are larger, ridged tubes that are filled after being partially cooked.

You will usually find dry manicotti shells in the pasta aisle near the lasagna noodles and jumbo shells. A standard 8-ounce box generally contains approximately 14 shells, which is the perfect amount for this recipe.

Cook The Manicotti Until Very Firm

One of the most important steps when making beef and cheese manicotti is not overcooking the pasta. The shells will continue to cook after they are covered with sauce and placed in the oven.

Bring a large pot of salted water to a boil and add the manicotti shells. Cook them for only 4-6 minutes. They should soften enough that they can be filled without cracking, but they should still be very firm.

While the pasta cooks, lightly coat a large rimmed baking sheet with a teaspoon of olive oil. Instead of pouring the manicotti into a colander, carefully lift each shell from the water with a slotted spoon.

Place the shells in a single layer on the prepared baking sheet. The thin coating of oil keeps them from sticking to the pan or to one another as they cool.

It is a good idea to cook every shell in the box, even if there are more than 14. Occasionally, one will tear while boiling or filling. Having an extra shell or two gives you a backup.

Prepare The Ground Beef Filling

Heat the remaining teaspoon of olive oil in a medium skillet over medium heat. Add the diced onion and ground beef, breaking the meat into small crumbles as it cooks.

Season the mixture with salt and pepper. Continue cooking until the beef is no longer pink and the onion has softened, which should take about 5-7 minutes.

Drain off any excess grease before setting the beef aside to cool. It does not have to become completely cold, but you do not want to add piping-hot meat directly to the ricotta mixture.

While the meat cools, add the ricotta, half of the Mozzarella, half of the Parmesan and the chopped parsley to a large mixing bowl. Stir in the minced garlic and season the mixture with salt and black pepper.

Once the meat has cooled slightly, fold it into the cheese mixture. Stir just until the beef is evenly distributed throughout the filling.

If you enjoy easy ground beef dinners, my Instant Pot Stroganoff recipe is another family-friendly option that is great for a busy weeknight.

The Easiest Way To Fill Manicotti Shells

There are several ways to fill manicotti shells. A small spoon will work, especially if the shells are still firm enough to hold their shape.

Use the spoon to add filling from each end, gently pushing it toward the center. Continue filling until the entire shell feels full, but do not pack it so tightly that the pasta splits.

For an easier and less messy option, place the filling in a large resealable plastic bag. Push the mixture toward one corner and cut off the tip of the bag. Pipe the filling into both ends of each shell.

A piping bag fitted with a wide opening will also work. However, the plastic bag method is convenient because there are no extra tools to wash when dinner is over.

If a shell develops a small tear, you can usually still use it. Place the torn side facing up in the baking dish and cover it with sauce and cheese. Once baked, no one will notice.

Assemble The Beef and Cheese Manicotti

Spread half of the marinara sauce across the bottom of a greased 9 x 13 inch baking dish. The sauce prevents the pasta from sticking and provides the moisture needed to finish cooking the shells.

Arrange the filled manicotti over the sauce in a single layer. Depending on the exact shape of your baking dish, you may need to place the last few shells across one end.

Spoon the remaining marinara sauce over the pasta. Be sure to cover the shells from end to end. Any uncovered portion may become dry or tough while it bakes.

Sprinkle the remaining Mozzarella over the sauce, followed by the rest of the Parmesan. Finally, scatter the small pieces of butter across the top.

The butter may seem like an unusual addition, but it melts into the sauce and cheese as the manicotti bakes. It adds a little richness and helps the cheese topping brown nicely.

Baking Instructions

Place the uncovered baking dish in an oven preheated to 350°F. Bake the manicotti for 30-35 minutes.

The dish is ready when the sauce bubbles around the edges and the cheese is completely melted. If you prefer more color on the cheese, place the baking dish under the broiler for a minute or two at the end of the baking time. Watch it closely because the cheese can brown quickly.

Remove the dish from the oven and let it rest for at least 5 minutes before serving. This gives the filling time to firm up slightly and makes it easier to lift the manicotti from the dish without breaking the shells.

Two stuffed shells make a generous serving for most adults, especially when the meal includes salad, bread or a vegetable.

Make-Ahead Instructions

Beef and cheese manicotti is a great make-ahead meal. Assemble the recipe as directed, but do not add the small pieces of butter until you are ready to bake it.

Cover the baking dish tightly and refrigerate it for up to 24 hours. Remove it from the refrigerator while the oven preheats, add the butter and cover the dish with foil.

Bake it covered for the first 20 minutes. Remove the foil and continue baking for another 20-25 minutes, or until the center is hot and the sauce bubbles around the edges.

Because the casserole starts cold, it will need more time in the oven than one that is baked immediately after assembly.

Can You Freeze Manicotti?

Manicotti can be frozen either before or after baking. For the best texture, I prefer to freeze it before it goes into the oven.

Assemble the dish in a freezer-safe or disposable foil pan. Cover the surface tightly with plastic wrap and then add a layer of aluminum foil. Label the pan and freeze it for up to 3 months.

For best results, transfer the frozen manicotti to the refrigerator and let it thaw overnight. Remove the plastic wrap, cover the pan with foil and bake as directed for refrigerated manicotti.

You can bake it directly from frozen, but it may take 75-90 minutes to heat through. Keep the dish covered for most of that time so the cheese does not become too dark before the center is hot.

Substitutions And Recipe Variations

Ground Italian sausage can replace some or all of the ground beef. Mild sausage adds plenty of seasoning, while hot sausage gives the dish a little kick.

You can also substitute ground turkey or ground chicken for a lighter option. Because poultry is leaner, you may need an extra teaspoon of olive oil when browning the meat and onion.

Whole-milk ricotta provides the creamiest filling, but part-skim ricotta works as well. If the ricotta appears watery, let it drain in a fine-mesh strainer before mixing the filling.

Freshly shredded Mozzarella melts better than packaged shredded cheese. However, packaged cheese is convenient and will still work well in this recipe.

For a little heat, add crushed red pepper flakes to the beef mixture or use a spicy marinara sauce. You can also replace the parsley with chopped fresh basil for more Italian flavor.

How To Store And Reheat Beef and Cheese Manicotti Leftovers

Allow leftover beef and cheese manicotti to cool before transferring it to a covered container. Store it in the refrigerator for up to 4 days.

Individual portions can be reheated in the microwave. Place one or two shells on a microwave-safe plate, add a spoonful of extra marinara sauce and cover loosely. Heat until warmed through.

To reheat several servings, place the manicotti in a covered baking dish and warm it in a 325°F oven for 20-25 minutes. Adding a little marinara sauce before reheating will help keep the pasta moist.

This is one of those meals that tastes just as good the next day, which makes the leftovers perfect for an easy lunch or another family dinner.

Remove the baking dish from the oven and let it sit for 5 minutes before serving.

Enjoy! Mary

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