Meat Filled Manicotti Recipe

Ground beef: Provides the savory, meaty filling for the manicotti.

Ricotta cheese: Adds a creamy texture and mild flavor to the filling.

Mozzarella cheese: Melts beautifully, adding a gooey, cheesy layer to the dish.

Parmesan cheese: Offers a sharp, nutty flavor that complements the other cheeses.

Marinara sauce: Coats the stuffed shells, adding moisture and rich tomato flavor.

Manicotti shells: Pasta tubes that are perfect for stuffing with the meat and cheese mixture.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the filling.

Garlic powder: Infuses the filling with a subtle garlic flavor.

When stuffing the manicotti shells, use a piping bag or a large zip-top bag with the corner snipped off to make the process easier and less messy. This ensures that the meat mixture is evenly distributed within each shell, and it helps to avoid breaking the delicate pasta.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• ground beef - Substitute with lentils: Lentils are a great plant-based protein that can mimic the texture of ground beef when cooked.

• ricotta cheese - Substitute with cottage cheese: Cottage cheese has a similar creamy texture and mild flavor, making it a good alternative.

• ricotta cheese - Substitute with silken tofu: Silken tofu can be blended to a smooth consistency and is a good dairy-free option.

• mozzarella cheese - Substitute with provolone cheese: Provolone has a similar meltability and flavor profile to mozzarella.

• mozzarella cheese - Substitute with vegan mozzarella: Vegan mozzarella provides a dairy-free alternative with a similar texture and melting properties.

• parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar hard texture and salty flavor, making it a good substitute.

• parmesan cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a great vegan alternative.

• marinara sauce - Substitute with pesto sauce: Pesto sauce provides a different but complementary flavor profile with its basil and garlic notes.

• marinara sauce - Substitute with alfredo sauce: Alfredo sauce offers a creamy alternative that pairs well with the other ingredients.

• manicotti shells - Substitute with lasagna noodles: Lasagna noodles can be rolled up with the filling to mimic the shape and function of manicotti shells.

• manicotti shells - Substitute with large pasta shells: Large pasta shells can be stuffed similarly to manicotti shells and provide a similar texture.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami notes, enhancing the overall taste.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral flavor.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a different flavor, making the dish spicier.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more robust and aromatic flavor compared to garlic powder.

• garlic powder - Substitute with onion powder: Onion powder offers a different but complementary flavor, adding depth to the dish.

• Allow the meat filled manicotti to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the manicotti to an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.
• Store in the refrigerator for up to 3-4 days. This keeps the ground beef and cheese mixture fresh and safe to eat.
• For longer storage, freeze the manicotti. Place the stuffed shells on a baking sheet lined with parchment paper and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the manicotti to a freezer-safe bag or container. Label with the date to keep track of freshness.
• To reheat, thaw the manicotti in the refrigerator overnight. Preheat your oven to 350°F (175°C), place the manicotti in a baking dish, cover with marinara sauce, and bake for 20-25 minutes until heated through.
• If reheating from frozen, bake at 350°F (175°C) for 45-50 minutes, covered with aluminum foil. Remove the foil for the last 10 minutes to allow the cheese to melt and brown.
• For a quick meal, you can also microwave individual portions. Place a serving in a microwave-safe dish, cover, and heat on medium power for 3-5 minutes, checking halfway through.
• Always ensure the internal temperature reaches 165°F (74°C) when reheating to ensure food safety.

• Preheat your oven to 350°F (175°C). Place the meat filled manicotti in an oven-safe dish, cover it with aluminum foil to prevent drying out, and bake for about 20-25 minutes until heated through.

• For a quicker method, use the microwave. Place the manicotti on a microwave-safe plate, cover it with a microwave-safe lid or another plate to trap steam, and heat on medium power for 2-3 minutes. Check and stir halfway through to ensure even heating.

• If you have an air fryer, preheat it to 350°F (175°C). Place the manicotti in the basket, ensuring they are not overcrowded. Heat for about 10 minutes, checking halfway through to ensure they are warming evenly.

• For stovetop reheating, place the manicotti in a skillet with a lid. Add a splash of marinara sauce or water to create steam, cover, and heat on medium-low for about 10-15 minutes, turning occasionally to heat evenly.

• If you prefer a crispy texture, reheat the manicotti in a toaster oven. Preheat to 350°F (175°C), place the manicotti on a baking sheet, and heat for about 15-20 minutes until the edges are slightly crispy and the center is hot.

• Oven: Used to bake the manicotti at the specified temperature to ensure even cooking.

• Large skillet: Essential for browning the ground beef evenly over medium heat.

• Mixing bowl: Needed to combine the cooked beef with the cheeses and seasonings.

• Baking dish: Holds the stuffed manicotti shells and marinara sauce for baking.

• Aluminum foil: Covers the baking dish to prevent the top from overcooking and to keep the dish moist.

• Pot: Used to cook the manicotti shells according to package instructions.

• Colander: Drains the cooked manicotti shells to remove excess water.

• Wooden spoon: Useful for stirring the ground beef as it cooks and for mixing the filling ingredients.

• Measuring cups: Ensures accurate measurement of the ricotta, mozzarella, and parmesan cheeses.

• Measuring spoons: Used to measure the salt, black pepper, and garlic powder precisely.

• Spatula: Helps in transferring the meat mixture into the manicotti shells.

• Tongs: Handy for handling the manicotti shells without breaking them.

• Knife: Useful for opening packages and jars, such as the marinara sauce.

• Cutting board: Provides a safe surface for any necessary cutting or preparation.

Prepare the filling: Cook the ground beef and mix with cheeses ahead of time. Store in the fridge until ready to use.

Use pre-cooked shells: Purchase pre-cooked manicotti shells to skip the boiling step.

Jarred sauce: Opt for a high-quality jarred marinara sauce to save time on making your own.

Assembly line: Set up an assembly line to quickly stuff the manicotti shells with the meat mixture.

Double the recipe: Make a double batch and freeze half for a quick meal later.