My manicotti recipe produces 14 saucy, authentic Italian manicotti in about an hour. Tubes of pasta are filled with a seasoned mixture of meat, ricotta, and melty cheeses, smothered in a homemade-style marinara, and baked until golden and bubbling. It’s a comforting, easy pasta bake that combines classic Italian flavors in one dish.
Authentic Italian-style manicotti is all about generous sauce, gooey cheese, and tender stuffed pasta—perfect to share with family and friends, alongside crusty bread and a glass of wine.
This version uses large ridged manicotti shells filled with a blend of ground beef and pork, whole-milk ricotta, shredded mozzarella, and grated Parmesan. The filling is flavored with finely minced onion and garlic, a touch of nutmeg, and fresh parsley. The assembled dish is baked in tangy marinara and finished with more cheese for a browned, slightly crisp topping.
It requires a bit of prep but makes an excellent one-dish meal for a crowd. If you enjoy pasta bakes, try other classic Italian-inspired recipes as well.
Table of Contents
- Manicotti or Cannelloni?
- Ingredient Notes and Substitutions
- How to Make this Manicotti Recipe
- Recommended Tools
- Storing and Reheating
- Frequently Asked Questions
- Beef and Cheese Manicotti Recipe
Tip From Kevin
Manicotti or Cannelloni?
Manicotti is the Italian-American counterpart to cannelloni. Both are tube-shaped pastas, but manicotti are usually larger, thicker, and have ridged exteriors. Cannelloni tend to be smoother, slightly smaller, and thinner. Either type will work in this recipe, though manicotti shells give a more traditional presentation.
Ingredient Notes and Substitutions
- Manicotti Pasta Shells – Large ridged tubes are ideal. If you don’t have shells, wide lasagna noodles can be layered with filling and rolled as a substitute.
- Marinara Sauce – Use a good-quality store-bought sauce or a homemade marinara. Either will work well for baking.
- Filling
- Ground Protein – A mix of ground beef and ground pork adds depth and keeps the filling moist. You can substitute all beef, all pork, or use Italian sausage if preferred.
- Ricotta – Whole-milk ricotta gives a creamy texture and is traditional in manicotti filling.
- Mozzarella & Parmesan – Freshly grated Parmesan and shredded mozzarella balance saltiness and creaminess; grate from the block for the best flavor.
- Parsley – If using dried parsley, use roughly four times the amount called for fresh.
- Nutmeg – Ground nutmeg adds warmth to the ricotta mixture; if you’re out, a tiny pinch of allspice or cloves can be used sparingly.
- Garlic & Onion – Finely minced garlic and diced yellow onion are the flavor base; you can swap with shallots or different onion types if desired.
How to Make this Manicotti Recipe
- Brown the meat, onion, and garlic. Heat 2 teaspoons olive oil in a skillet over medium heat. Add diced onion, minced garlic, and the ground beef and pork. Season with salt and pepper and cook until the meat is browned and the onion is soft, about 5 minutes. Remove from heat and allow to cool.
- Cook the pasta. Boil the manicotti shells in heavily salted water for about 6 minutes, until just al dente. Drain, toss lightly with olive oil to prevent sticking, and let cool.
- Combine the filling. In a bowl, mix the ricotta with 2 cups of shredded mozzarella, 1/2 cup grated Parmesan, chopped parsley, and a pinch of nutmeg. Fold in the cooled meat mixture until evenly combined.
- Prepare the baking dish. Preheat the oven to 350°F (175°C). Lightly oil a 13×9-inch baking dish and spread 1 1/2 cups of marinara across the bottom.
- Fill the shells. Transfer the filling to a piping bag or a resealable plastic bag with a corner cut off and pipe the mixture into each shell, or fill each shell carefully with a spoon.
- Assemble and top. Arrange the filled shells in a single layer over the sauce. Spoon the remaining marinara over the shells, then sprinkle with the remaining 1 1/2 cups mozzarella and 1/2 cup Parmesan. Dot the top with the butter pieces.
- Bake and rest. Bake uncovered for 30–35 minutes, until the cheese is melted and the tops are lightly browned. Let rest for 5 minutes before serving.
Recommended Tools
- Piping bag or resealable plastic bag – Makes filling shells quick and tidy.
- Large skillet – For browning the meat and softening the aromatics.
- Large pot – For boiling the manicotti shells.
- 13×9-inch baking dish – Choose a dish with tall sides to contain the sauce.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave with a little extra sauce until warmed through.
Frequently Asked Questions
Yes. Cook the shells until just al dente; they will finish cooking in the oven with the sauce and cheese.
Using a piping bag or a plastic bag with a corner snipped off is the most efficient method. Fill from one side and finish from the other to avoid air pockets.
They are similar but not identical. Cannelloni can be made from flat pasta sheets filled and rolled, and fresh cannelloni may not require pre-boiling.
Yes. Assemble the dish up to the baking step, cover, and refrigerate for up to 24 hours. When ready to bake, allow the pan to sit at room temperature for about an hour before baking as directed.
Beef and Cheese Manicotti Recipe
Ingredients
- 14 manicotti pasta shells 8 ounce package
- 3 cups marinara (spaghetti) sauce
- 2 tbsp butter cut into pieces
Filling
- 4 tsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 15 oz whole-milk ricotta cheese
- 3 1/2 cups mozzarella shredded (divided)
- 1 cup Parmesan cheese grated (divided)
- 1/4 cup fresh Italian parsley chopped
- 1/4 tsp ground nutmeg
Instructions
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Heat 2 teaspoons olive oil in a skillet over medium. Add the diced onion, minced garlic, and ground beef and pork. Season with salt and pepper and brown for about 5 minutes. Remove from heat and let cool.
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Cook the manicotti in a large pot of heavily salted boiling water for 6 minutes. Drain, toss with a little olive oil, and allow to cool.
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Combine the ricotta, 2 cups mozzarella, 1/2 cup Parmesan, parsley, and nutmeg.
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Stir the cooled meat into the cheese mixture until well combined. Set aside.
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Preheat the oven to 350°F (175°C).
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Drizzle the remaining 2 teaspoons of olive oil in a 13×9-inch baking dish and spread 1 1/2 cups of marinara over the bottom.
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Fill the shells using a piping bag or spoon, arranging them in a single layer in the prepared dish.
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Spoon remaining sauce over the shells, top with the remaining 1 1/2 cups mozzarella and 1/2 cup Parmesan, and place butter pieces evenly over the top.
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Bake uncovered for 30–35 minutes, then let stand 5 minutes before serving.
Nutrition
The nutrition information is an estimate provided by an online calculator and should not replace professional dietary advice.
