Cheese Manicotti with Meat Recipe + Video
User Reviews
5.0
6 reviews
Excellent
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
7 servings (2 pcs each)
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Calories
639 kcal
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Course
Main Course
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Cuisine
Italian
Cheese Manicotti with Meat Recipe + Video
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This easy no-boil cheese manicotti with meat recipe makes the most delicious, cheesy and comforting baked manicotti loaded with ground sausage and 3 types of Italian cheese!
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Ingredients
- 12 ounce ground Italian sausage or ground beef
- 1 cup ricotta cheese
- ½ cup shaved onion
- ½ cup grated Parmesan cheese
- 1 tablespoon Italian seasoning 1 ½ tablespoons if using ground beef
- 2 cloves garlic minced
- 2 ½ cups shredded Mozzarella cheese divided
- 16 ounce box manicotti shells
- 32 ounces marinara
- 1 ¼ cups water or broth
- Optional Garnish: fresh chopped parsley
Instructions
- Preheat the oven to 375°F. Set out a 9 x 13-inch baking dish and a large bowl.
- In the bowl, combine the ground meat, ricotta cheese, shaved onion, Parmesan cheese, Italian seasoning, garlic, and 1 ½ cups of mozzarella cheese. (Reserve 1 cup of cheese for later.) Mix the filling by hand until very smooth.
- Pour half the jar of marinara sauce into the baking dish. To the remaining sauce add 1 ¼ cups of water and shake the jar vigorously.
- Gently press the meat filling into the dried manicotti shells. Make sure they are stuffed all the way through. Lay each shell in the baking dish. Press them down into the sauce so there's a little sauce between each shell, so they are not touching.
- Once all the shells are stuffed and pressed into the baking dish, pour the remaining watery sauce over the top.
- Cover the dish tightly with foil. Bake for 45-50 minutes. Then remove the foil from the pan and sprinkle the remaining 1 cup of shredded cheese over the top of the manicotti. Place the pan back in the oven and bake for an additional 10-15 minutes, until the sauce is bubbling around the edges of the pan and the cheese is melted. Serve hot!
Notes
- This manicotti can be made ahead and refrigerated to bake the next day or even frozen for later baking. Just make sure to thaw it completely before baking when ready to serve.
- Leftover manicotti with meat will keep well in the fridge for up to 3 days. Let the pasta cool completely before transferring to an airtight container and refrigerating.
- To freeze: Whether unbaked or baked, the dish should be tightly wrapped in layers of plastic wrap and aluminum foil. Keep manicotti in the freezer for up to 3 months. Thaw in the fridge overnight before covering with a fresh layer of foil and baking.
Nutrition Information
Show Details
Serving
2pcs
Calories
639kcal
(32%)
Carbohydrates
60g
(20%)
Protein
33g
(66%)
Fat
30g
(46%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
0.1g
Cholesterol
91mg
(30%)
Sodium
1336mg
(56%)
Potassium
760mg
(22%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
1100IU
(22%)
Vitamin C
11mg
(12%)
Calcium
391mg
(39%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 7servings (2 pcs each)
Amount Per Serving
Calories 639 kcal
% Daily Value*
| Serving | 2pcs | |
| Calories | 639kcal | 32% |
| Carbohydrates | 60g | 20% |
| Protein | 33g | 66% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 91mg | 30% |
| Sodium | 1336mg | 56% |
| Potassium | 760mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1100IU | 22% |
| Vitamin C | 11mg | 12% |
| Calcium | 391mg | 39% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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