Indulge in the ultimate Italian comfort food with this exceptional Ground Beef Stuffed Manicotti recipe. Perfect for a cozy Sunday supper or a convenient weeknight meal, this dish features tender pasta shells generously filled with a savory ground beef and cheese mixture, all bathed in a rich, homemade marinara sauce. Best of all, it can be prepared ahead of time, ensuring a stress-free dinner experience without compromising on flavor. Get ready to elevate your pasta game!

Craving more heartwarming, classic comfort food? Explore these delicious options: Mama’s Salisbury Steak with Mushroom Gravy, Braised Country Style Ribs, or Chicken Fried Steak Fingers.

The Ultimate Ground Beef Stuffed Manicotti: A Family Favorite Made Easy

As the weather cools and evenings draw in, there’s nothing quite like a hearty, comforting meal to gather around the table. And when it comes to classic Italian-American comfort food, few dishes hit the spot quite like a perfectly baked manicotti. This Ground Beef Stuffed Manicotti recipe is a true standout, combining tender pasta, a rich, savory ground beef and cheese filling, and an irresistible homemade marinara sauce. It’s the kind of meal that makes everyone feel nourished and content, offering a nostalgic warmth that’s perfect for chilly evenings or a relaxed Sunday.

Having refined this recipe over many years, I’ve transformed it from an old favorite into an absolute winner. Cooking and baking have taught me so much, and this updated version truly reflects the best of what I’ve learned. What makes this particular manicotti recipe even more special is its incredible versatility as a make-ahead dish. Imagine waking up on a busy Sunday, assembling this delicious pasta casserole, and then simply popping it into the oven when you return home later. That’s exactly the kind of stress-free dining experience this recipe delivers, turning what could be a hectic dinner rush into a moment of culinary triumph.

Why Ground Beef Manicotti is a Weeknight (and Weekend) Hero

The beauty of this Ground Beef Stuffed Manicotti lies in its ability to adapt to your schedule. We all have those days – or weeks – when time feels like a luxury. That’s where make-ahead meals become invaluable. This manicotti is designed for convenience without sacrificing flavor or quality. You can prepare the components or even the entire dish in advance, refrigerate it, and then bake it when you’re ready to eat. This flexibility makes it an ideal choice for busy weeknights when you want a homemade meal but lack the time for extensive cooking after a long day. It’s also fantastic for entertaining guests, allowing you to enjoy their company instead of being stuck in the kitchen.

I recall one particular Sunday when our family schedule was packed, and we didn’t get home until late afternoon. Knowing that dinner was already prepped and waiting in the refrigerator was a huge relief. All it took was a quick transfer to the oven, and soon the kitchen was filled with the irresistible aroma of bubbling tomato sauce and melted cheese. This kind of planning truly transforms the dining experience, making it enjoyable for the cook and the family alike. Beyond just being a make-ahead wonder for the fridge, this beef and cheese manicotti is also an excellent candidate for a freezer meal. Imagine having a wholesome, homemade dinner ready to go on a moment’s notice – pure culinary bliss!

Crafting Your Ground Beef Stuffed Manicotti: A Step-by-Step Guide

Creating this delicious manicotti involves two main components: the rich homemade marinara sauce and the savory ground beef and cheese filling. While the homemade sauce requires a bit of simmering time to develop its full depth of flavor, it’s truly worth the effort. In fact, this marinara recipe is so good, you’ll want to keep it on hand for other Italian dishes! Of course, if you’re truly pressed for time, a good quality store-bought marinara can be used, but I highly recommend trying this scratch-made version at least once. It makes all the difference.

The Heart of the Dish: Our Homemade Marinara Sauce

A great marinara sauce is the foundation of any exceptional Italian pasta dish. This recipe delivers a vibrant, deeply flavored sauce that perfectly complements the rich manicotti filling. The simmering process allows the vegetables and tomatoes to meld together, creating a complex and satisfying taste that can’t be rushed.

Ingredients for the Sauce:

• 2 tablespoons extra virgin olive oil
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 celery stalk, finely chopped
• 1 carrot, peeled and finely chopped
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon pepper, plus more to taste
• 1 (28 oz) can whole peeled tomatoes
• 1 teaspoon sugar
• 1 dried bay leaf

Instructions for the Sauce:

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the finely chopped onion and cook, stirring occasionally, until it softens and becomes translucent, which typically takes about 5-8 minutes.
3. Stir in the minced garlic and cook for another 30-60 seconds until fragrant, being careful not to burn it.
4. Add the chopped celery and carrot, along with the initial 1/2 teaspoon of salt and pepper. Continue to cook, stirring frequently, until the vegetables are tender, about 10 minutes.
5. Pour in the whole peeled tomatoes, sugar, and add the bay leaf. Reduce the heat to low. Allow the mixture to simmer uncovered, gently breaking up the whole tomatoes with a spoon or potato masher as it cooks.
6. Continue to simmer the sauce for approximately 1 hour, or until it has noticeably thickened and the flavors have fully developed. Remove the pot from the heat and carefully discard the bay leaf.
7. Once the sauce has cooled slightly, transfer it to a blender. Process until it reaches a smooth consistency. You may need to work in batches, depending on the size of your blender. Taste and adjust seasoning with additional salt and pepper if needed.

Assembling Your Manicotti Masterpiece

With your delectable marinara prepared, it’s time to bring the Ground Beef Stuffed Manicotti to life. This process involves creating a rich, cheesy beef filling and then carefully stuffing it into the pasta shells before baking to golden perfection.

Ingredients for the Manicotti:

• 1 pound ground beef (lean ground beef works well here)
• 1/2 cup finely chopped onion
• 15 oz ricotta cheese (full-fat for best texture and flavor)
• 1 1/2 cups shredded Mozzarella cheese, divided
• 1/2 cup freshly grated Parmesan cheese, divided
• 2 tablespoons chopped fresh parsley
• 2 cloves garlic, minced
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 8 oz manicotti pasta (approximately 12 pieces)
• 1 tablespoon butter, cut into small pieces

Instructions for the Manicotti:

1. Preheat your oven to 350ºF (175ºC). Lightly grease a 9×13-inch baking dish with nonstick cooking spray. Spread about 3/4 cup of your prepared marinara sauce evenly over the bottom of the dish and set it aside.
2. In a large skillet, place the ground beef and the 1/2 cup of finely chopped onion over medium heat. Cook, breaking the meat apart with a spoon, until the ground beef is thoroughly browned and the onion has softened. Drain any excess fat, then remove the skillet from the heat and allow the beef mixture to cool slightly.
3. While the beef mixture cools, prepare the cheese filling. In a large bowl, combine the ricotta cheese, 1 cup of the shredded Mozzarella cheese, 1/4 cup of the freshly grated Parmesan cheese, the chopped parsley, 2 cloves of minced garlic, 1 1/2 teaspoons of salt, and 1/2 teaspoon of pepper. Mix thoroughly until all ingredients are well combined. Once the beef and onion mixture has cooled slightly, stir it into the cheese mixture.
4. Bring a large pot of salted water to a rolling boil. Add the manicotti pasta and cook according to package directions, typically about 6 minutes, until the pasta is softened but still firm to the bite (al dente). Drain the manicotti and carefully transfer the cooked shells to a baking sheet to cool off and prevent them from sticking together.
5. Transfer the beef and cheese filling mixture to a large gallon-sized ziplock bag. Snip off one corner of the bag, creating an opening roughly the size of the inside of a manicotti shell. Use this makeshift piping bag to easily squeeze the filling into each manicotti shell. Arrange the stuffed pasta in a single layer in your prepared baking dish.
6. Once all the manicotti shells are filled and arranged, spoon the remaining marinara sauce evenly over the top of the pasta. Sprinkle the remaining 1/2 cup of Mozzarella cheese and 1/4 cup of Parmesan cheese over the sauce. Finally, dot the top with the small pieces of butter.
7. Bake the manicotti, uncovered, for about 35 minutes, or until it is heated through, the sauce is bubbling around the edges, and the cheese on top is melted and golden.
8. Allow the baked manicotti to rest for 5-10 minutes before serving. This brief resting period helps the cheese set and makes it easier to serve without falling apart.

Pro Tip: The Easiest Way to Stuff Manicotti Shells

For many, stuffing manicotti shells can seem like the most daunting part of the process, but it doesn’t have to be! I’ve discovered a simple trick that makes this step incredibly quick and mess-free. Forget about using a spoon or trying to force the filling in with your fingers; the secret lies in a common kitchen item: a ziplock bag.

Once your savory beef and cheese filling is perfectly mixed and ready, simply transfer it into a gallon-sized resealable plastic bag. Push the filling down towards one corner of the bag, then use a pair of scissors to snip off about a 1/2-inch to 3/4-inch section from that corner. This creates a natural piping bag. Now, pick up a manicotti shell, insert the snipped corner of the bag into one end, and gently squeeze the filling in until about half the shell is filled. Turn the shell around, insert the bag into the other end, and fill the remaining half. The filling will meet in the middle, creating a perfectly stuffed shell every time. This method ensures even distribution of the filling and keeps your hands clean, transforming a potentially tedious task into an “easy, peasy” part of your cooking routine!

Make-Ahead and Freezing Tips for Ultimate Convenience

The beauty of this Ground Beef Stuffed Manicotti truly shines in its make-ahead capabilities. Preparing components in advance or even assembling the entire dish allows for incredible flexibility, especially for busy families or when planning for future meals. Here’s how to maximize its make-ahead potential:

Advance Preparation:

• Marinara Sauce: The homemade marinara sauce can be made several days ahead. Once cooled, transfer it to an airtight container and refrigerate for up to 3-4 days. This allows the flavors to deepen even further, enhancing the final dish.
• Manicotti Assembly: You can assemble the entire manicotti dish (stuffing the shells, layering with sauce and cheese, dotting with butter) up to 24 hours in advance. Cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate. Before baking, let it sit at room temperature for about 30 minutes to an hour to take the chill off, then bake as directed, adding an extra 10-15 minutes to the baking time if needed to ensure it’s heated through.

Freezing Instructions:

This manicotti also makes an excellent freezer meal, offering a convenient solution for future dinners. You can freeze it either baked or unbaked:

• To Freeze Unbaked: Assemble the manicotti completely in a freezer-safe baking dish. Cover it tightly with a layer of plastic wrap, followed by a layer of aluminum foil. Label with the date and cooking instructions. Freeze for up to 2-3 months. When ready to bake, thaw overnight in the refrigerator. Then, let it come to room temperature for 30-60 minutes before baking as directed, adding extra baking time as needed. For baking directly from frozen, cover tightly with foil and bake at 350°F (175°C) for about 60-75 minutes, then uncover and bake for an additional 15-20 minutes until bubbling and golden.
• To Freeze Baked: Bake the manicotti according to the recipe. Let it cool completely. You can freeze the entire dish or portion it into individual servings. Wrap tightly with plastic wrap and then foil, or place individual portions in freezer-safe containers. Freeze for up to 2-3 months. To reheat, thaw overnight in the refrigerator and then warm in the oven at 350°F (175°C) until heated through, or microwave individual servings.

Serving Suggestions and Customizations

This Ground Beef Stuffed Manicotti is a complete meal on its own, but you can certainly elevate the dining experience with a few simple additions. A crisp green salad with a light vinaigrette offers a refreshing contrast to the richness of the pasta. Warm, crusty garlic bread is perfect for soaking up any extra sauce. For a more elaborate spread, consider serving it alongside roasted vegetables like asparagus or broccoli.

Feeling creative? This recipe is incredibly adaptable! Here are a few ideas for customization:

• Add More Vegetables: Incorporate finely diced bell peppers, mushrooms, or spinach into the ground beef filling for extra flavor and nutrients.
• Spice It Up: If you love a little heat, add a pinch of red pepper flakes to the marinara sauce or the beef filling.
• Cheese Variations: While ricotta, mozzarella, and Parmesan are classic, feel free to experiment with other cheeses like provolone or fontina for different flavor profiles.
• Herb Boost: Fresh basil and oregano can be added to the sauce or sprinkled over the top before baking for an extra aromatic touch.
• Meat Options: While ground beef is traditional, you could substitute it with a mix of ground beef and Italian sausage for a bolder flavor, or even ground turkey for a lighter alternative.

Want More Winning Pasta Dinner Recipes?

If you’re as passionate about comforting pasta dishes as I am, you’ll love these other tried-and-true recipes:

Creamy Tomato Tortellini with Chicken and Bacon
Stuffed Pasta Shells with Easy Bolognese Sauce
Spaghetti Lasagna
Rigatoni with Sausage, Peas, Tomatoes and Cream
Penne Pasta Bake

Essential Kitchen Tools for Success

Having the right tools can make all the difference in the kitchen. For this recipe, I find these items particularly useful:

• A sturdy Dutch oven is excellent for simmering the homemade sauce, allowing for even heat distribution.
• A reliable blender is key for achieving that perfectly smooth marinara sauce. While I use a Blendtec, any good quality blender will do the job.

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