Beef and Cheese Manicotti Recipe

Closeup on a serving of beef and cheese manicotti.

5 from 2 votes

Beef and Cheese Manicotti Recipe

Indulge in a mouthwatering journey with our Beef and Cheese Manicotti! This pasta recipe is the perfect blend of savory beef and creamy cheese stuffed into delicate manicotti shells for a taste sensation that will leave you wanting more.

Course Main Dish

Cuisine American, Italian

Keyword beef and cheese manicotti, stuffed manicotti

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 569kcal

Author Sue Ringsdorf

Ingredients

8 oz. manicotti
3-4 cups marinara sauce - homemade or store-bought
8 oz. mozzarella cheese - shredded

For the stuffing mixture:

1/2 medium yellow onion - diced
1 pound lean ground beef
3 cloves garlic - minced
kosher salt and freshly ground black pepper - to taste
1 teaspoon onion powder
1/2 teaspoon dried oregano
15 oz. ricotta cheese
4 oz. mozzarella cheese - shredded
4 oz. parmesan cheese - freshly shredded
1 large egg
3 cups baby spinach - cooked and patted dry

Instructions

Cook the beef. In a large stockpot or Dutch Oven, add a drizzle of olive oil over medium-high heat. When hot, add the diced onions, ground beef, and seasonings - salt, pepper, onion powder, and dried oregano.
Stir beef mixture frequently, breaking up the beef with a slotted spoon as you go. Cook until beef is cooked completely - about 7-8 minutes. Add garlic and stir for one minute. Set aside to cool slightly.
1/2 medium yellow onion, 1 pound lean ground beef, kosher salt and freshly ground black pepper, 1 teaspoon onion powder, 1/2 teaspoon dried oregano, 3 cloves garlic
Combine cheese. In a medium bowl, combine ricotta cheese, mozzarella cheese, parmesan cheese, an egg, and salt and pepper. Stir well.
15 oz. ricotta cheese, 4 oz. mozzarella cheese, 4 oz. parmesan cheese, 1 large egg
Sauté spinach. Use a nonstick skillet and warm over medium heat. Add olive oil and then the baby spinach. Cook until wilted - just a minute or two.
3 cups baby spinach
Add spinach and beef. Add the wilted spinach and the cooked beef to the cheese filling. Stir well.
Cook pasta. While the meat browns, bring a large pot of water to a boil. Add uncooked manicotti and a good amount of salt to the pot. Reduce heat to a simmer and cook pasta until al dente. Strain pasta and add manicotti to a clean dish towel.
8 oz. manicotti
Fill pasta. Add the beef and cheese mixture to a plastic zip-top bag. Snip the end off and squeeze the mixture into the pasta.
Add to dish. Use a large 9x13 casserole dish and add about 1/2 cup of marinara sauce, smoothing it to all sides of the dish. Lay the stuffed pasta in a single layer on top of the sauce, arranging the shells to fit the pan.
3-4 cups marinara sauce
Add remaining ingredients. Add the remaining few cups of the marinara sauce to the top of the manicotti and smooth evenly to all sides of the pan. Then add the shredded mozzarella cheese to the top of the sauce.
8 oz. mozzarella cheese
Bake manicotti. Bake pasta in a 350-degree oven for 30 minutes, covered with foil. Then remove foil and bake for another 10 minutes.
Serve. Serve baked manicotti with your choice of sides.

Notes

Store leftover manicotti in an airtight container in your refrigerator for 3-4 days. You can also add to meal prep containers for lunches during the week.

Freeze unbaked or baked manicotti in freezer bags for up to three months. Thaw in refrigerator and bake (or reheat).
OPTIONAL: While you can use store-bought sauce, we love using our Homemade Marinara Sauce for our pasta recipes. It's worth the extra steps and incredibly delicious too.

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