Ultimate Stuffed Manicotti with Beef: A Comforting Italian Classic
Indulge in the rich flavors of this Stuffed Manicotti with Beef, featuring a slow-cooked beef ragu blended with savory ham and creamy cheeses, all nestled within tender manicotti pasta. This recipe is perfect for a special Sunday dinner, and with a little prep, it can easily become a delicious weeknight meal!
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Why This Stuffed Manicotti Recipe is a Must-Try
There’s nothing quite like a hearty, comforting pasta dish to bring warmth to your home, and this Stuffed Manicotti with Beef is no exception. It’s the kind of meal that feels special, yet is surprisingly approachable. Imagine tender manicotti shells brimming with a rich, slow-cooked beef ragu, generously combined with diced ham and a trio of decadent cheeses. This isn’t just a meal; it’s an experience that evokes cozy family gatherings and the best of Italian-American comfort food.
What sets this recipe apart is the depth of flavor in the beef ragu. Cooked slowly with aromatic vegetables, tomato paste, milk, and beef stock, the meat becomes incredibly tender and infused with a complex taste that perfectly complements the creamy, savory filling. Whether you’re planning an elaborate Sunday dinner or looking for a comforting dish to enjoy on a busy weeknight, this manicotti can be adapted to fit your schedule. By preparing the ragu and sauce in advance, you can significantly reduce active cooking time, making this impressive dish more accessible than you might think.
The Culinary Journey: My Story Behind This Stuffed Manicotti
Cooking is often about inspiration, and for me, that inspiration frequently sparks from unexpected places, like a television show. For years, I’ve maintained a dedicated notebook in my bedroom, a treasure trove where I scribble down intriguing recipes or culinary ideas I come across while watching TV. This list, though constantly growing faster than I can conquer it, has been the source of many beloved dishes in my kitchen. This particular Stuffed Manicotti with Beef recipe emerged directly from those pages, its origins tracing back to an episode of Rachael Ray featuring the renowned Chef Mario Batali.
I distinctly remember being captivated by his method for creating such a robust and flavorful beef filling. Having never attempted one of Batali’s recipes before, I was eager to put his techniques to the test. The added bonus was a generous amount of leftover ham in my refrigerator, and this recipe presented the perfect opportunity to utilize it in a delicious way. My initial attempt yielded a fantastic dish, rich and satisfying, but as I tasted it, a thought lingered: could it be even better? I suspected that adding a creamy element, specifically ricotta cheese, would elevate the filling, balancing the intense meatiness with a lighter, smoother texture. That intuition proved correct.
The updated version, incorporating that creamy ricotta, transformed the dish into something truly extraordinary. It provided the perfect counterpoint to the slow-cooked beef and savory ham, creating a harmonious blend of textures and flavors that made the manicotti absolutely irresistible. It’s a testament to how even well-loved recipes can evolve and improve with a touch of personal culinary exploration. While you can certainly find the original recipe from The Rachael Ray Show, I wholeheartedly recommend trying my adapted version below, which includes that crucial ricotta addition for an unparalleled experience.
Mastering the Art of Stuffed Manicotti: Tips for Success
Creating perfect stuffed manicotti might seem daunting, but with a few key tips, you can achieve restaurant-quality results in your own kitchen. This recipe hinges on building layers of flavor, starting with the ragu and culminating in the perfectly baked pasta.
The Perfect Ragu: A Foundation of Flavor
The heart of this manicotti is its slow-cooked beef ragu. Don’t rush this step! Starting with a classic Italian mirepoix (carrot, onion, celery) sautéed in a combination of olive oil and butter creates a sweet, aromatic base. These vegetables, cooked until translucent, unlock deep flavors that will infuse the entire sauce. Once you add the garlic, cook it just until fragrant – about 30-45 seconds – to avoid burning, which can turn it bitter. Browning the ground beef thoroughly is also crucial; it develops rich, savory notes and ensures a desirable texture. After browning, stirring in tomato paste and allowing it to cook for a minute or two helps to deepen its color and intensify its flavor before adding the liquids. The long simmer with milk and beef stock is where the magic happens, transforming simple ingredients into a rich, thick, and incredibly flavorful sauce that clings beautifully to the pasta.
Choosing and Cooking Manicotti Shells
For the manicotti shells, select a good quality brand. Cooking them al dente is essential because they will continue to cook in the oven. Overcooked shells will tear easily when you try to stuff them. Make sure to salt your boiling water generously; this seasons the pasta from the inside out. Drain the cooked manicotti gently and, if you’re not stuffing them immediately, you can lightly toss them with a little olive oil to prevent them from sticking together. Handle them carefully as they are delicate.
Crafting the Ultimate Creamy Filling
The filling is where the beef ragu truly shines, complemented by the creamy cheeses and savory ham. The addition of ricotta cheese, as I discovered, is a game-changer. It provides a delightful creaminess that contrasts beautifully with the richness of the meat. Parmesan or Pecorino Romano adds a sharp, salty depth, while eggs act as a binder, ensuring the filling holds together during baking. Diced ham introduces a smoky, salty counterpoint, and fresh flat-leaf parsley brightens the entire mixture with its herbaceous notes. Mixing these ingredients thoroughly ensures every bite is packed with balanced flavor. Remember to taste and adjust the seasoning with salt and pepper before stuffing.
Effortless Stuffing Techniques
Stuffing manicotti shells can be messy, but a simple trick makes it much easier. Transfer the filling mixture into a large ziplock bag and snip off one corner. This improvised piping bag allows you to neatly squeeze the filling directly into each shell with minimal fuss. Alternatively, a small spoon can work, but the ziplock bag method is often quicker and cleaner.
Baking for Golden Perfection
Preheating your oven to 400°F (200°C) is important for even cooking. Starting with a thin layer of marinara sauce at the bottom of your baking dish prevents the manicotti from sticking and keeps them moist. Once filled and arranged, cover the manicotti with the remaining marinara and a generous sprinkle of extra Parmesan cheese. Bake until the sauce is bubbly and the cheese is golden and melted. This final bake allows the flavors to meld beautifully and the pasta to reach its perfect tenderness.
Variations and Serving Suggestions
While this Stuffed Manicotti with Beef recipe is delicious as written, feel free to experiment with variations to suit your taste. For a touch of green, consider adding a cup of chopped fresh spinach (squeezed dry) to the ricotta filling. You can also experiment with different cheeses; a blend of mozzarella and provolone could add an extra layer of meltiness. For those who prefer other meats, a combination of ground beef and Italian sausage would also be fantastic, or even a veal and beef blend for a richer ragu.
To make this a complete and memorable meal, serve your Stuffed Manicotti with Beef alongside a crisp, fresh green salad with a light vinaigrette to cut through the richness. Warm, crusty garlic bread is also a must for soaking up every last drop of that incredible sauce. A glass of your favorite red wine, perhaps a Chianti or a Merlot, would perfectly complement the robust flavors of this classic Italian dish.
Make-Ahead and Freezing Instructions
One of the best features of this Stuffed Manicotti recipe is its make-ahead potential, making it ideal for busy weeknights or entertaining. You can prepare the beef ragu up to 2-3 days in advance and store it in an airtight container in the refrigerator. The ragu can also be frozen for up to 3 months. Thaw it in the refrigerator overnight before using.
For an even quicker meal, assemble the entire manicotti dish up to 24 hours in advance. Cover the baking dish tightly with plastic wrap and refrigerate. When ready to bake, remove it from the fridge 30 minutes before cooking to allow it to come to room temperature, then bake as directed, potentially adding an extra 5-10 minutes to the baking time to ensure it heats through completely.
This dish also freezes beautifully. You can freeze it baked or unbaked. If freezing unbaked, assemble the manicotti in a freezer-safe dish, cover tightly with plastic wrap, then foil, and freeze for up to 2-3 months. To bake from frozen, remove the foil and plastic wrap, cover with new foil, and bake at 375°F (190°C) for about 60-75 minutes, then uncover and bake for an additional 15-20 minutes, or until bubbly and heated through. If freezing baked manicotti, allow it to cool completely before wrapping and freezing. To reheat, thaw overnight in the refrigerator and bake covered until heated through, or reheat individual portions in the microwave.
The Stuffed Manicotti with Beef Recipe
Stuffed Manicotti with Beef
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Ingredients
- 3 tablespoons extra virgin olive oil
- 3 tablespoons butter
- 1 carrot finely diced
- 1 medium onion finely diced
- 1 rib celery finely diced
- 1 clove garlic minced
- 1 pound ground beef
- 3 tablespoons tomato paste
- 1 cup milk
- 1 cup beef stock
- salt and pepper
- 1 8 oz package manicotti
- 1/2 cup grated Parmesan or Pecorino Romano plus more for topping
- 3 eggs lightly beaten
- 1 cup ricotta cheese
- 1/2 cup ham cut into 1/4” cubes
- 1/2 cup flat-leaf parsley chopped
- 2 cups marinara sauce
Instructions
- In a large, heavy saucepan or a Dutch oven, heat the olive oil and butter over medium heat. Add the carrot, onion, and celery and cook until translucent, about 5-7 minutes. Add the minced garlic and cook until fragrant, another 30-45 seconds. Add the ground beef and brown, breaking it up as it cooks, until thoroughly cooked through, approximately 10 minutes.
- Stir in the tomato paste and allow it to cook for a minute or two, deepening its color. Add in the milk and beef stock. Bring the mixture to a gentle bubble, then reduce the heat to medium-low and let it simmer for 1 to 1 1/2 hours, or until the sauce has thickened considerably. Season with salt and pepper to taste, then remove from the heat and allow it to cool slightly.
- Preheat the oven to 400ºF (200°C). Bring a large pot of water to a rolling boil, then salt generously. Add the manicotti shells and cook according to the package directions until al dente. Drain carefully and set aside.
- In a large bowl, combine the cooled ragu, 1/2 cup grated Parmesan (or Pecorino Romano), lightly beaten eggs, ricotta cheese, diced ham, and chopped parsley. Mix all ingredients thoroughly until well combined. Season generously with salt and pepper to enhance the flavors. Transfer the mixture to a large ziplock bag for easy stuffing.
- Lightly spray a 9×13-inch baking dish with nonstick cooking spray. Spread 1/2 cup of the marinara sauce evenly over the bottom of the dish.
- Snip off one corner of the ziplock bag containing the filling. Carefully pipe the filling into each cooked manicotti shell, placing them in a single layer in the prepared baking dish as they are filled. Once all shells are filled and arranged, pour the remaining marinara sauce over the manicotti. Top generously with additional Parmesan cheese. Place the dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly, and the sauce is hot.
Recipe Notes:
Nutrition information is provided as an estimate only. Nutritional values can vary based on specific brands and products used.
Nutrition Information
More Comforting Pasta Recipes to Enjoy
If you loved this Stuffed Manicotti with Beef, you’re in for a treat with these other incredibly comforting pasta dishes:
- Try this Spaghetti Lasagna – a creative and delicious twist on classic spaghetti dinner that’s sure to become a new family favorite!
- Indulge in this Penne Pasta Bake – pure comfort food heaven packed with flavor and incredibly satisfying.
- Surprise the kids (and adults!) with this fun Pizza Pasta – it’s like their favorite pizza transformed into a delightful pasta dish that they’ll go crazy for!