Manicotti

Manicotti is a classic Italian-American comfort food that features large pasta tubes generously stuffed with a savory mix of ricotta, spinach, and seasoned ground beef, then topped with both a creamy white sauce and rich tomato sauce.

It’s an indulgent, baked pasta dish perfect for cozy family dinners or special gatherings.

Why People Will Love This Recipe

Double-sauced delight: A layer of white cream sauce AND tomato sauce makes this manicotti extra rich and flavorful.

Perfect for make-ahead meals: Great for prepping ahead and baking later, making weeknights a breeze.

Family-friendly: Kids and adults alike will love the cheesy filling and comforting texture.

Crowd-pleaser: It looks fancy but is surprisingly easy to make, ideal for dinner parties or potlucks.

Key Ingredients

Manicotti shells: Large pasta tubes that hold up well to stuffing and baking.

Ground beef: Adds hearty, savory flavor and protein to the filling.

Ricotta cheese & eggs: For creaminess and structure in the stuffing.

Frozen spinach: Nutritious, earthy balance to the richness.

Onion & garlic: Aromatic base for building flavor.

Spaghetti sauce + fresh basil: Brings acidity, depth, and classic Italian flair.

Cream sauce with chicken bouillon & parsley: Adds richness and layers of comfort.

Parmesan cheese: A sharp, nutty topping to finish.

Kitchen Tools

Large skillet

Large pot

Medium saucepan

9×13-inch baking dish

Wooden spoon & whisk

Mixing bowls

Ladle or spoon

Manicotti

Ingredients

2 tablespoons olive oil

½ cup chopped onion

6 cloves garlic, finely chopped

1 pound ground beef

salt to taste

1 (10 ounce) package frozen chopped spinach, thawed and drained

1 (12 ounce) package manicotti shells

2 cups ricotta cheese

2 eggs, beaten

3 cups spaghetti sauce, divided

2 tablespoons butter

2 tablespoons all-purpose flour

2 tablespoons chicken bouillon granules

2 cups half-and-half

¼ cup chopped fresh parsley

1 tablespoon chopped fresh basil

½ cup grated Parmesan cheese

Instructions:

Step 1 – Prepare the Filling Base:

Warm olive oil in a large skillet over medium heat.

Add the chopped onion and sauté until soft and translucent, about 5 minutes.

Stir in the garlic and cook for another minute, until fragrant.

Add the ground beef and cook until browned and crumbled.

Season with salt to taste.

Remove from heat and let cool slightly.

Step 2 – Cook Spinach & Pasta:

While the beef cools, prepare the spinach according to the package instructions.

In a separate large pot, bring salted water to a boil.

Add the manicotti shells and parboil for about half the recommended cooking time.

Drain and immediately transfer to a bowl of cool water to stop the cooking and prevent the shells from breaking.

Step 3 – Mix the Filling & Stuff the Shells:

To the cooled beef mixture, stir in the cooked spinach and ricotta cheese.

Once fully combined, mix in the beaten eggs.

Spread 1/4 cup of spaghetti sauce in the bottom of a 9×13-inch baking dish.

Drain the manicotti shells and carefully stuff each one with the meat mixture.

Arrange the filled shells snugly in the prepared dish.

Cover with plastic wrap or a clean, damp towel while you prepare the sauces.

Step 4 – Preheat Oven:

Set the oven to preheat at 350°F (175°C).

Step 5 – Make the Cream Sauce:

In a small saucepan, melt butter over medium heat.

Whisk in the flour and chicken bouillon.

Turn the heat up slightly and cook, stirring constantly, until the mixture starts to bubble.

Gradually whisk in the half-and-half and bring to a gentle boil.

Cook for 1 minute until slightly thickened, then remove from heat and stir in the chopped parsley.

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Pour the white sauce evenly over the stuffed shells.

Step 6 – Add the Tomato Sauce:

Stir fresh basil into the remaining spaghetti sauce.

Gently spoon the sauce over the cream sauce, creating distinct layers without fully mixing them.

Step 7 – Bake and Finish:

Cover the baking dish with foil and bake for 40 minutes.

Uncover, sprinkle with grated Parmesan cheese, and return to the oven for an additional 10 minutes, uncovered, until the top is golden and bubbly.

Nutrition Information:

Recipe Swaps & Variations

Vegetarian option: Omit the beef and add more spinach or mushrooms.

Cheese swap: Replace ricotta with cottage cheese for a lighter option.

Sauce swap: Use Alfredo or béchamel instead of the tomato layer.

Meat variation: Substitute ground turkey or sausage for beef.

Add-ins: Try chopped sun-dried tomatoes or roasted red peppers in the filling.

How to Store Leftovers

Refrigerate: Store in an airtight container for up to 4 days.

Freeze: Wrap tightly in foil or use freezer-safe containers for up to 3 months.

Reheat: Bake covered at 350°F for 20–25 minutes (thaw first if frozen), or microwave individual portions until hot.

Food and Drink Pairings

Garlic bread or cheesy breadsticks

Simple green salad with balsamic vinaigrette

Italian red wines like Chianti or Sangiovese

For non-alcoholic: Sparkling water with lemon or grape juice

Frequently Asked Questions:

Can I make this recipe vegetarian-friendly?

Yes, you can easily make this manicotti recipe vegetarian by substituting the ground beef with plant-based alternatives such as crumbled tofu, textured vegetable protein (TVP), or a meat substitute like Beyond Beef.

You can also increase the quantity of spinach or add other vegetables like mushrooms for extra flavor and texture.

Can I prepare this dish in advance and bake it later?

Absolutely! Manicotti is a great dish to prepare in advance.

You can assemble the stuffed shells and place them in the baking dish, then cover and refrigerate until you’re ready to bake.

When you’re ready, simply pour the sauces over the shells and bake according to the recipe instructions.

This makes it perfect for entertaining or busy weeknights.

Can I freeze leftover manicotti?

Yes, manicotti freezes quite well.

After baking, allow the dish to cool completely, then wrap it tightly in aluminum foil or plastic wrap.

Place the wrapped dish in a freezer-safe container or freezer bag, and it can be stored in the freezer for up to 2-3 months.

To reheat, thaw overnight in the refrigerator and then bake in the oven until heated through.

Can I use different types of cheese in this recipe?

Absolutely! While ricotta cheese is traditional for manicotti, you can experiment with different cheeses to suit your taste preferences.

Try using cottage cheese, mozzarella, fontina, or a blend of Italian cheeses like Parmesan, Romano, and Asiago.

The cheese you choose will affect the flavor and texture of the dish, so feel free to get creative!

Can I make this recipe healthier?

Yes, you can make several adjustments to make this manicotti recipe healthier.

Consider using lean ground turkey or chicken instead of ground beef to reduce the fat content.

You can also opt for whole wheat manicotti shells for added fiber.

Additionally, you can reduce the amount of cheese or use a lower-fat variety, and you can substitute Greek yogurt for some or all of the half-and-half in the white sauce to decrease the calorie and fat content.

Can I use ground turkey or chicken instead of beef in this recipe?

Absolutely! Ground turkey or chicken can be excellent substitutes for ground beef in manicotti.

They offer a leaner option while still providing plenty of flavor.

Simply follow the recipe instructions as you would with beef, adjusting seasoning as needed.

Can I use fresh spinach instead of frozen?

Certainly! You can use fresh spinach in place of frozen.

Simply wilt the fresh spinach in a skillet with a little olive oil until it’s cooked down, then chop it finely and proceed with the recipe as directed.

Can I make the manicotti shells ahead of time?

Yes, you can parboil the manicotti shells ahead of time and store them in the refrigerator until you’re ready to assemble the dish.

Just be sure to drain them well and cover them with a damp paper towel to prevent them from drying out or sticking together.

Can I use a different type of cheese instead of ricotta?

Yes, you can experiment with different cheeses to suit your taste preferences.

Cottage cheese or a blend of mozzarella and Parmesan can work well as substitutes for ricotta cheese in this recipe.

Feel free to get creative with your cheese choices!

Can I use whole milk instead of half-and-half for the white sauce?

While half-and-half provides a creamy richness to the sauce, you can use whole milk as a substitute if you prefer.

Keep in mind that whole milk may result in a slightly lighter sauce, but it will still be delicious.

Can I use store-bought marinara sauce instead of making my own spaghetti sauce?

Absolutely! Using store-bought marinara sauce can save you time and effort.

Simply choose your favorite brand or flavor of marinara sauce and use it instead of homemade spaghetti sauce in this recipe.

Can I add other herbs or seasonings to the white sauce?

Certainly! You can customize the white sauce to your liking by adding additional herbs or seasonings.

Consider adding a pinch of nutmeg, garlic powder, or Italian seasoning for extra flavor.

Feel free to adjust the seasonings according to your taste preferences.

Can I omit the white sauce and just use spaghetti sauce?

Yes, if you prefer, you can omit the white sauce and simply use spaghetti sauce for this recipe.

Just be sure to cover the stuffed shells with spaghetti sauce before baking and adjust the baking time as needed.