Ina Garten Stuffed Manicotti

Ina Garten’s Baked Stuffed Manicotti from Barefoot Contessa cookbook is one of the best and easiest Manicotti recipes with meat. This cheesy Stuffed Manicotti is made with ground beef, Manicotti shells, and three types of cheese: mozzarella, ricotta, and Parmesan.

Bake this Italian meaty Stuffed Manicotti in the oven at 350°F for about 30-35 minutes until the sauce bubbles and the top is golden. Then serve it warm with Peach Salad and Navajo Fry Bread. Feel free to leave feedback about this authentic Italian manicotti recipe with meat.

Stuffed Manicotti Ingredients

• 14 (8-ounce package) manicotti
• 1 pound ground beef meat
• 4 teaspoons olive oil
• 1 medium onion, coarsely chopped
• Salt and freshly ground black pepper
• 1 (15-ounce) container whole-milk ricotta
• 3 cups shredded mozzarella
• 1 cup grated Parmesan
• 2 tablespoons chopped fresh Italian parsley leaves
• 2 garlic cloves, minced
• 3 cups marinara sauce
• 2 tablespoons butter, cut into pieces

How To Make Stuffed Manicotti

1. Preparation of Meat Mixture: In a medium skillet over medium heat, add 1 teaspoon of olive oil. Sauté the coarsely chopped onion and ground beef, seasoning with salt and pepper. Cook until the beef is browned and the onions are translucent (about 5 minutes). Set aside to cool.
2. Cooking The Manicotti: Bring a large pot of salted water to boil. Add the manicotti and cook until slightly softened but still very firm (about 4-6 minutes). Using a slotted spoon, transfer the manicotti to a baking sheet brushed with 1 teaspoon of olive oil. Allow to cool.
3. Preparing the Filling: In a large bowl, combine ricotta, 1 1/2 to 2 cups mozzarella, 1/2 cup Parmesan, and chopped parsley. Mix in minced garlic, salt, and pepper to taste. Fold in the cooled meat mixture until well combined.
4. Assembly: Preheat your oven to 350°F (175°C). Brush a 13×9-inch glass baking dish with 2 teaspoons of olive oil. Spread 1 1/2 cups of marinara sauce at the bottom of the dish. Carefully stuff each manicotti with the cheese-meat mixture and place them in a single layer in the dish. Pour the remaining marinara sauce over the stuffed manicotti.
5. Baking: Sprinkle the top with the remaining mozzarella and Parmesan cheese. Dot the top with small pieces of butter. Bake uncovered in the preheated oven for 30-35 minutes, or until the sauce bubbles and the top is golden. Allow the dish to rest for 5 minutes before serving.

Do You Have To Boil Manicotti Before Stuffing 

Yes, it’s necessary to boil Manicotti before stuffing. This will help soften the pasta slightly, ensuring it’s pliable enough to be filled without breaking, and will finish cooking perfectly in the oven with the filling.

To boil Manicotti correctly, simply bring a large pot of salted water to a boil. Add the manicotti and let them cook for about 4-6 minutes. They should be slightly softened but still very firm to ensure they don’t become too soft or mushy during the baking process.

What To Serve With Stuffed Manicotti

This oven-baked Stuffed Manicotti goes well with a fresh green salad, garlic bread, roasted vegetables, and a light white wine. You can also serve it with sautéed spinach, bruschetta, or a Caesar salad.

How Long Does Stuffed Manicotti Last In The Fridge

Baked Stuffed Manicotti can last in the fridge for about 3-4 days. Simply ensure it’s stored in an airtight container to stay fresh.

Can I Freeze Stuffed Manicotti

Yes, baked Stuffed Manicotti can be frozen for up to 2-3 months. To freeze it correctly, simply place it in a freezer-safe container or wrap it tightly in aluminum foil and plastic wrap.

You don’t need to thaw frozen Stuffed Manicotti; simply reheat directly from frozen.

How To Reheat Stuffed Manicotti

• If Stuffed Manicotti is cold from the fridge, reheat in a preheated oven at 350°F for about 20-25 minutes or until heated through.
• If Stuffed Manicotti is frozen, reheat in a preheated oven at 350°F for about 40-45 minutes or until it’s hot and bubbly.

Stuffed Manicotti Nutrition Facts

Per Serving (1 of 6 servings)

• Calories: 864
• Total Fat: 53 g
• Saturated Fat: 26 g
• Carbohydrates: 46 g
• Dietary Fiber: 4 g
• Sugar: 10 g
• Protein: 50 g
• Cholesterol: 164 mg
• Sodium: 1359 mg

Try More Recipes:

• Barefoot Contessa Chicken Scarpariello
• Barefoot Contessa Stuffed Peppers
• Ina Garten Chicken Enchiladas
• Ina Garten Baked Ziti
• Pasta Fagioli Soup Recipe
• Barefoot Contessa Beef Braciole