Ultimate Stuffed Manicotti Recipe: Rich, Cheesy, and Irresistibly Comforting

If you’re craving the kind of Italian comfort food that wraps you in a warm, cheesy hug, then this Stuffed Manicotti recipe is exactly what you need. Filled with creamy ricotta, savory sausage and beef, aromatic herbs, and topped with bubbling mozzarella and Parmesan, this dish delivers restaurant-level flavor right from your own oven.

Perfect for family dinners, special gatherings, or meal prepping for the week, this manicotti recipe is a go-to favorite for anyone who loves a hearty baked pasta dish. Whether you’re a seasoned home chef or a beginner looking to impress guests, this foolproof recipe walks you through every step with confidence and flavor.

Why You’ll Love This Stuffed Manicotti

Stuffed manicotti is a timeless Italian-American classic. It’s similar to lasagna, but even easier to serve and often less time-consuming to assemble. This version combines the best of all worlds—meaty, cheesy, saucy goodness with perfectly tender pasta shells that hold everything together.

Who This Recipe is For:

• Busy parents looking for a satisfying weeknight dinner

• Pasta lovers who want something beyond spaghetti

• Meal preppers seeking a freezable, make-ahead option

• Hosts who need a crowd-pleasing baked dish

• Vegetarians (with a quick meatless variation—read on!)

Ingredients Overview

This recipe is packed with flavor thanks to a few thoughtfully chosen ingredients. Here’s what you’ll need:

For the Manicotti:

• 1 (8 oz.) package manicotti shells (14 shells)

For the Meat Mixture:

• ½ lb. lean ground beef

• ½ lb. mild Italian sausage (casings removed)

• ½ medium yellow onion, chopped

• 2 cloves garlic, minced

• ¼ tsp each: salt and pepper

For the Marinara:

• 3 ¾ cups homemade or store-bought marinara sauce, warmed

For the Cheese Filling:

• 1 large egg

• 2½ cups whole milk ricotta cheese

• ½ cup full-fat sour cream

• 2 tbsp fresh basil (or ½ tbsp dried)

• 2 tbsp fresh parsley (or ½ tbsp dried)

• ¼ tsp ground nutmeg

• 1½ cups freshly grated mozzarella cheese

• ⅓ cup freshly grated Parmesan cheese

• ¼ tsp each: salt and pepper

For the Topping:

• 1½ cups freshly grated mozzarella

• ½ cup freshly grated Parmesan

Step-by-Step Instructions

1. Soften the Manicotti Shells

Place the shells in a large baking dish or pan and cover with hot tap water. Let them soak for about 30 minutes while you prep the meat and cheese mixtures. This shortcut softens them just enough without boiling—perfect for stuffing.

2. Cook the Meat Mixture

In a Dutch oven or large pot over medium heat, cook the ground beef, sausage, and chopped onion. Season with salt and pepper. Once browned, stir in the garlic and cook another 30 seconds. Drain most of the grease, leaving about 1 tablespoon in the pot for flavor. Transfer the meat to a paper towel-lined plate to cool.

3. Prepare the Marinara

Use the reserved grease instead of olive oil in your homemade marinara recipe for a richer base. Or simply warm up your favorite store-bought brand.

4. Make the Cheese Filling

In a large mixing bowl, whisk the egg. Add ricotta, sour cream, herbs, nutmeg, cheeses, salt, pepper, and the cooled meat mixture. Mix until well combined.

5. Assemble the Manicotti

Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish and spread a thin layer (about 1 cup) of marinara sauce on the bottom.

Pat the softened shells dry. Transfer the cheese-meat filling into a large freezer bag, snip off a corner, and pipe the filling into each shell from both ends. Arrange them in a single layer in the dish. Use any remaining filling by spreading it over the shells.

Top with the remaining marinara sauce, then sprinkle with the remaining mozzarella and Parmesan.

6. Bake

Cover the dish tightly with foil and bake for 40 minutes. Then, uncover and bake an additional 10 minutes, or until the cheese is bubbly and golden.

7. Rest and Serve

Allow the manicotti to rest for 10 minutes before serving. This helps the filling set and makes serving easier.

Kitchen Equipment Needed

• 9×13” baking dish

• Dutch oven or large skillet

• Large mixing bowl

• Freezer-size zip-top bag (for piping filling)

• Aluminum foil

• Wooden spoon or spatula

• Ladle or large spoon for marinara

• Cheese grater

Pro Tips and Tricks

• Don’t Overcook the Shells: Skip boiling. The hot water soak keeps the shells sturdy and stuffable.

• Use a Bag to Fill: Piping the filling into the manicotti is cleaner and faster than spooning it in.

• Rest Before Serving: Letting the dish sit allows flavors to settle and helps the filling firm up.

• Fresh Herbs Matter: If you have access to fresh basil and parsley, the flavor boost is worth it.

Ingredient Swaps and Variations

• Vegetarian Version: Omit the ground beef and sausage. Add sautéed mushrooms or spinach to the cheese mixture for depth.

• Gluten-Free: Use gluten-free manicotti shells and confirm your marinara and sausage are gluten-free.

• Spicy Kick: Swap mild Italian sausage for hot, or add red pepper flakes to the meat mixture.

• Extra Creamy: Add ¼ cup cream cheese to the ricotta mix for an even richer texture.

• More Veggies: Mix in chopped spinach or zucchini for added nutrition.

Storage & Make-Ahead Tips

• Fridge: Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F, covered with foil, until heated through.

• Freezer: Assemble manicotti (without baking) and cover tightly with foil. Freeze for up to 3 months. When ready to eat, bake directly from frozen at 375°F for 60–70 minutes, removing the foil in the last 10 minutes.

What to Serve with Stuffed Manicotti

Pair this indulgent dish with something light and fresh:

• Simple Arugula Salad: Peppery greens dressed with lemon vinaigrette

• Garlic Bread or Focaccia: Perfect for soaking up extra sauce

• Red Wine: A Chianti, Merlot, or Zinfandel complements the rich meat and cheese

• Sparkling Water with Lemon: For a refreshing, palate-cleansing drink

Frequently Asked Questions

Can I use jumbo shells instead of manicotti?

Yes, jumbo shells are a great substitute if manicotti shells aren’t available. Just fill them as you would cannelloni.

Is it necessary to use both beef and sausage?

No, but the combination adds more depth of flavor. You can use all beef, all sausage, or even ground turkey for a lighter option.

How do I avoid watery manicotti?

Make sure to drain grease well from the meat and use full-fat ricotta and sour cream. Letting the manicotti rest before serving also helps the filling set.

Can I make this ahead of time?

Absolutely! Assemble the manicotti the night before, refrigerate, and bake the next day. Add an extra 10–15 minutes of baking time if starting from cold.

Final Thoughts

This Stuffed Manicotti recipe is more than just a dinner—it’s a love letter to Italian-American cuisine. With layers of bold, cheesy, meaty flavor, it’s guaranteed to satisfy even the hungriest crowd. And with easy make-ahead and freezer-friendly instructions, it’s a no-fuss favorite for any occasion.

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