Beef and Cheese Manicotti

Beef and Cheese Manicotti

This was my first stuffed pasta recipe I learned 5-6 years ago, and it has been a staple in my household whenever we wanted something hearty in the form of pasta.  I have to admit, this dish does take some time to make but it’s totally worth it! Plus, it can feed a lot of people if you are casually entertaining.  The trick to stuffing these tube pastas quickly and maximize the stuffing in each tube is with a demi spoon.  You can cram a lot in there and in a flash.  Add a simple salad and you have yourself a meal!

Beef and Cheese Manicotti
Beef and Cheese Manicotti

Print this recipe


  • 1 pound of ground beef
  • 1 onion, chopped
  • olive oil for cooking
  • 3 cloves of garlic, minced
  • salt and pepper to season
  • 1 (8 ounce package, 14 count) box of manicotti
  • 1 (15 ounce) container of ricotta cheese
  • 2 cups of shredded mozzarella cheese, divided
  • 1 cup of grated parmesan cheese, divided
  • a large handful of fresh Italian parsley, finely chopped
  • 1 (26 ounce) jar of marinara sauce
  • 2 tablespoons of butter, cut into small pieces

Beef and Cheese Manicotti


In a medium skillet over medium high heat, add ground beef, onion and a drizzle of olive oil.  Season with salt and pepper.  Cook until beef browns and onions are soft, about 5-7 minutes.  Add in minced garlic.  Remove from heat and let it cool.

Cook manicotti in a large pot of salted boiling water until slightly soft, about 5-7 minutes.  Brush a large baking sheet with some olive oil and transfer the manicotti from the pot to the oiled baking sheet to cool.

In a large bowl combine ricotta cheese, 1 cup of mozzarella cheese, 1/2 cup of grated parmesan, parsley and meat mixture.  Stir to combine.

Preheat the oven to 350 degrees F.

Brush olive oil in a 9″ x 13″-inch glass baking dish.  Spoon 1/4 of the jar marinara sauce in the bottom of the prepared baking dish.  Fill manicotti with the meat and cheese mixture and arrange the stuffed pasta in a single layer in the baking dish.  Spoon the remaining marinara sauce over.  Sprinkle the remaining 1 cup of mozzarella cheese, then the remaining 1/2 cup of grated parmesan cheese over the stuffed pasta.  Dot the entire dish with butter pieces.  Bake the manicotti uncovered for 30 minutes and boil it on high for 1-4 minutes to brown the top.  Let the manicotti stand for 10 minutes before serving.  Optional: sprinkle some chopped parsley on top before serving.

Source: Giada De Laurentiis

Beef and Cheese Manicotti


58 thoughts on “Beef and Cheese Manicotti

  1. Yes! I know this dish. How can I not, as an Italian it is one of our dish especially on special occasions. You got me hungry. I think I’ll be making some soon. Thanks for the idea.

  2. 1000 times yummy!!!! I love Manicotti and yours looks absolutely over the top delicious!! I feel as if I could climb in to the screen and have a bite and then drink the cosmo 🙂

  3. I haven’t made either manicotti or stuffed shells in soo long. This recipe looks so delicious!!! Thanks for posting it – and I’m gonna “Pin It” for sure!!

  4. THese looks so very good, Anne. Pasta dishes like this are just what’s needed this late in Winter. They’re warm, comforting, and a great distraction from wondering if Spring will ever arrive. Next week, I’ll be sharing my family’s cannelloni recipe, a dish similar to yours here. Further evidence that great minds really do think alike! 😉

  5. I love stuffed pasta and this looks decadent. Perfect comfort food for me. 🙂 I’ll try your trick with stuffing these with a spoon. Thanks for sharing.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s