Manicotti with Meat

Something like a mix between lasagna and stuffed shells, this manicotti with meat recipe will take your regular pasta night and turn it up a notch. The rich, creamy cheesy filling combines with hearty Italian sausage and ground beef, resulting in a manicotti dish that fully delivers on flavor. It also freezes exceptionally well, so it’s an ideal make-ahead dish to pile into your freezer when you know you have a busy week ahead. Enjoy it warm from the oven with savory garlic bread for a nourishing meal on a chilly day.

Ingredients for Manicotti with Meat

• Manicotti shells: The manicotti shells should be slightly undercooked, or al dente, to make assembly easier. For the best results, keep them tender but firm.
• Meats: The hearty meat stuffing uses bulk Italian sausage and ground beef, cooked and crumbled together, then mixed with the cheeses and garlic to make up the filling.
• Garlic: You’ll be finely mincing the garlic and adding it to the meat while it’s cooking for mouthwatering flavor.
• Cheeses: A mixture of part-skim mozzarella and cream cheese makes the manicotti filling so creamy and delicious. Feel free to use full-fat mozzarella for a little extra creaminess. Additionally, you’ll be using grated Parmesan as a topper.
• Salt: To bring out the flavors in the meat and garlic, we recommend a quality coarse salt, such as freshly ground sea salt. This type of salt in particular helps to reduce the water activity while the shells are baking, which in turn increases the concentration of flavors.
• Spaghetti sauce: Use your favorite meatless pasta sauce here. You’ll be dividing it for layering on the bottom and over the top of the manicotti. If you have the extra time, consider making your own meatless spaghetti sauce for added intensity.

Directions

Step 1: Cook the pasta

Cook the manicotti shells according to the package directions, being sure to leave them firm but tender. Drain the shells and rinse them in cold water, then set them aside.

Step 2: Brown the meat

In a large skillet over medium heat, cook the sausage and beef until the meat is no longer pink. Add the garlic, and cook for one minute longer. Remove the pan from the heat and drain the meat, then let it cool for 10 minutes.

Step 3: Add the cheese

Stir the mozzarella cheese, cream cheese and salt into the meat mixture.

Step 4: Prep the baking dish

Preheat the oven to 350°F. Spread 2 cups of the spaghetti sauce in a greased 13×9-inch baking dish.

Step 5: Stuff and arrange the shells

Stuff each shell with about 1/4 cup of the meat mixture, then arrange them over the sauce. Pour the remaining sauce over the top of the shells, then sprinkle them with grated Parmesan.

Step 6: Bake the manicotti

Cover and bake the manicotti for 40 minutes. Uncover the pan, and bake for 5 to 10 minutes longer, or until the top is bubbly and heated through.

Manicotti with Meat Variations

• Add some greenery: Manicotti with meat is made for a little bit of green too. Consider adding fresh herbs, such as chopped parsley or basil. You can do this by garnishing the top of the manicotti, or you can mix it in with the meats as they’re browning. Either way, it’ll deliver bright, mouthwatering flavor that complements these shells so well.
• Bring in the veggies: To make these stuffed manicotti even heartier, add finely minced spinach or well-chopped broccoli to the meat-and-cheese mixture, prior to stuffing the manicotti.

How to Store Manicotti with Meat

To store any leftovers, keep the manicotti in the dish you baked it in. When it’s completely cool, cover it and place it in the fridge. You can also store it in any other airtight container you’d like.

How long does manicotti with meat last?

Because of the meat, this dish will last up to four days in the fridge. Additionally, you can freeze manicotti with meat in a foil baking dish, completely covered and airtight, for up to two months.

Manicotti with Meat Tips

What’s the trick to filling the manicotti shells?

The easiest trick we’ve found is to use a pastry bag without a tip. Spoon the filling into the bag, then squeeze it into the cooked pasta tubes. If you don’t have a pastry bag, you can cut the bottom corner off a zip-top bag, fill it, then squeeze as you would a pastry bag.

Why is my stuffed manicotti turning out watery?

While you want to make sure the shells are tender yet firm, if you undercook them too much, you’ll end up with shells that release water while they’re baking. This can make your manicotti watery at the end. Another reason could be that the meat and cheese sauce was too watery, which in turns makes the shells soggy, and the end result will be watery. Make sure to thoroughly drain the meat to avoid this.

What should I serve with stuffed manicotti?

This hearty recipe already has meat, but it’s lacking in vegetables. To round out your meal, serve it with Parmesan roasted broccoli and freshly made garlic knots.