Cheesy Beef Stuffed Manicotti

 

Cheesy Beef Stuffed Manicotti

Ingredients

Pasta & Sauce

14 manicotti pasta shells (8-ounce package)

3 cups marinara or spaghetti sauce

2 tablespoons butter, cut into small pieces

Filling

4 teaspoons olive oil (divided)

1 medium onion, diced

2 cloves garlic, minced

½ pound ground beef

½ pound ground pork

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

15 ounces whole milk ricotta cheese

3½ cups shredded mozzarella cheese (divided)

1 cup grated Parmesan cheese (divided)

¼ cup fresh Italian parsley, chopped

¼ teaspoon ground nutmeg

Instructions for Cheesy Beef Stuffed Manicotti

Cook the meat filling

In a large skillet over medium heat, warm 2 teaspoons of olive oil.

Add the diced onion, minced garlic, ground beef, and ground pork.

Season with salt and pepper.

Cook for about 5 minutes, or until the meat is browned and the onion is softened.

Remove from heat and let the mixture cool slightly before adding it to the cheese filling later.

Prepare the pasta

Bring a large pot of well-salted water to a boil.

Add the manicotti shells and cook for 6 minutes—just until slightly tender but still firm.

Drain, toss gently with a drizzle of olive oil to prevent sticking, and let cool.

Make the cheese mixture

In a large bowl, combine ricotta cheese, 2 cups of mozzarella, ½ cup of Parmesan, chopped parsley, and ground nutmeg.

Stir until smooth and well blended.

Add the cooled meat mixture to the cheese mixture and stir to combine.

Preheat the oven

Set the oven to 350°F (175°C).

Lightly coat a 13×9-inch baking dish with the remaining 2 teaspoons of olive oil.

Spread 1½ cups of marinara sauce evenly over the bottom.

Fill the shells

Transfer the meat and cheese mixture to a large Ziploc bag, snip off one corner, and pipe the filling into each manicotti shell.

Alternatively, use a small spoon to fill them by hand.

Assemble the dish

Arrange the stuffed manicotti in a single layer over the sauce in the baking dish.

Spoon the remaining marinara sauce evenly over the top.

Sprinkle with the remaining 1½ cups mozzarella and ½ cup Parmesan cheese.

Distribute the butter pieces evenly across the top.

Bake

Place the dish in the oven and bake, uncovered, for 30–35 minutes, until the cheese is melted and bubbly.

Serve

Allow the manicotti to rest for 5 minutes before serving.

Enjoy warm with a side of garlic bread or a crisp green salad.