Cheesy Beef Manicotti

Cheesy Beef Manicotti is an Italian-American classic. Pasta tubes are stuffed with beef and three cheeses and baked in marinara.

Manicotti tubes stuffed with seasoned beef and three cheeses, baked in marinara until bubbly and golden. It's hearty, cheesy and perfect for family dinners.

Why You’ll Love This Recipe

• Three-cheese filling
• Hearty and filling
• Make-ahead friendly
• Family favorite

Ingredients for Cheesy Beef Manicotti

• 14 manicotti shells
• 1 lb (450 g) ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 15 oz (425 g) ricotta
• 1 egg
• 2 cups (200 g) shredded mozzarella, divided
• 1/2 cup (50 g) Parmesan
• 1 tsp Italian seasoning
• 3 cups marinara sauce
• Parsley, for garnish

Equipment You’ll Need

• Large pot for boiling pasta
• Large deep skillet or Dutch oven for the meat sauce
• Medium saucepan and whisk for the béchamel
• 9×13-inch (23×33 cm) baking dish
• Cheese grater
• Sharp knife and spatula for clean slices

Ingredient Notes

• Manicotti: Cook gently to avoid tearing.
• Ricotta: Creamy base.
• Mozzarella: Melty top.

Why This Recipe Works

Manicotti works because the tubes hold a generous filling and stay tender in the sauce, making each serving neat and satisfying.

The Secret to Easy Manicotti

Use a piping bag for quick filling and keep the shells slightly underdone so they don't split.

Full measurements and printable instructions are in the recipe card below.

How to Make Cheesy Beef Manicotti

Step 1

Cook manicotti until just al dente; drain.

Step 2

Brown beef with onion and garlic; cool.

Step 3

Mix beef with ricotta, egg, 1 cup mozzarella, Parmesan and seasoning.

Step 4

Spread 1 cup sauce in a 9×13 dish.

Step 5

Fill shells and arrange in dish.

Step 6

Top with remaining sauce and mozzarella.

Step 7

Cover and bake at 375°F (190°C) 30 minutes; uncover 10 minutes.

Tips for the Best Results

• Use a piping bag.
• Don't overcook shells.
• Cover while baking.

Cook’s Notes

Manicotti shells are delicate, so cook them in plenty of gently boiling water and remove them a couple of minutes before they're fully tender. Rinse them briefly with cool water and lay them flat on an oiled sheet. The filling should be thick, not runny, so drain the beef well and let it cool before mixing with the ricotta. A cooled filling is easier to pipe and keeps the egg from cooking too early. When arranging the manicotti in the dish, place them seam-side down so they hold together, and make sure every shell is covered with sauce so none of the pasta dries out in the oven. If you like a bubbly, browned top, switch on the broiler for the last 2 minutes and watch closely.

Variations to Try

• Add spinach.
• Use chicken.
• Use Alfredo sauce.

What to Serve With It

Serve with salad and garlic bread.

Storage and Reheating

A zip-top bag with a corner cut makes filling easy. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 375°F (190°C) oven or air fryer for 8-10 minutes to keep the edges crispy.

A Little Background

Manicotti means 'little sleeves' in Italian. It's an Italian-American favorite for special dinners.

Perfect for Any Occasion

Great for Sunday dinners and holidays.

Make-Ahead and Freezing Tips

Assemble a day ahead or freeze unbaked.

Frequently Asked Questions

Can I freeze it?

Yes.

Can I use no-boil shells?

Yes, with extra sauce.

Can I make it meatless?

Yes.

How many per person?

2-3 shells.

Can I use cottage cheese?

Yes.

Final Thoughts

Cheesy and comforting, this manicotti is a timeless family dinner.

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