Meat Filled Manicotti Recipe

Manicotti shells: Large pasta tubes ideal for stuffing with various fillings.

Ground beef: Provides a rich and savory flavor to the filling.

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

Marinara sauce: A tomato-based sauce that complements the stuffed pasta.

Mozzarella cheese: Melts beautifully on top, adding a gooey texture.

Parmesan cheese: Adds a sharp and nutty flavor to the dish.

Salt: Enhances the overall flavor of the filling.

Black pepper: Adds a hint of spice and depth to the filling.

Garlic: Provides a fragrant and aromatic base for the filling.

Olive oil: Used to sauté the garlic and brown the ground beef.

When cooking the manicotti shells, make sure to undercook them slightly, about 1-2 minutes less than the package instructions. This will prevent them from becoming too soft and breaking apart when you stuff them with the meat and cheese mixture. Additionally, to make stuffing easier, use a piping bag or a plastic bag with the corner cut off to fill the shells evenly without making a mess.

• manicotti shells - Substitute with cannelloni tubes: Cannelloni tubes are similar in shape and size to manicotti shells and can be used interchangeably in this recipe.

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

• ricotta cheese - Substitute with cottage cheese: Cottage cheese has a similar creamy texture and can be used as a lower-fat alternative to ricotta cheese.

• marinara sauce - Substitute with tomato basil sauce: Tomato basil sauce offers a similar tomato base with a slightly different flavor profile, adding a hint of basil.

• mozzarella cheese - Substitute with provolone cheese: Provolone cheese melts well and has a similar mild flavor, making it a good substitute for mozzarella.

• parmesan cheese - Substitute with pecorino romano cheese: Pecorino Romano is a hard, salty cheese similar to Parmesan but with a slightly sharper flavor.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor without the black specks, making it a good alternative.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor compared to garlic and can be used to add a subtle onion-garlic taste.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it a suitable alternative for cooking.

• Allow the manicotti to cool completely after baking. This helps prevent condensation, which can make the dish soggy.
• Transfer the manicotti to an airtight container. If you have multiple layers, place a piece of parchment paper between each layer to avoid sticking.
• Store the container in the refrigerator if you plan to eat the manicotti within 3-4 days. This keeps the flavors fresh and the texture intact.
• For longer storage, wrap each manicotti shell individually in plastic wrap or aluminum foil. This extra step helps maintain the dish's quality.
• Place the wrapped manicotti in a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• Freeze the manicotti for up to 2-3 months. This ensures that the dish retains its flavor and texture over time.
• When ready to reheat, thaw the manicotti in the refrigerator overnight. This gradual thawing process helps maintain the dish's integrity.
• Preheat your oven to 350°F (175°C). Place the manicotti in a baking dish and cover with foil to prevent drying out.
• Bake for 20-25 minutes if thawed, or 45-50 minutes if frozen, until heated through and the cheese is bubbly.
• Let the manicotti cool for a few minutes before serving. This allows the flavors to meld and the dish to set.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover meat filled manicotti in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the cheese from drying out.
  4. Bake for about 20-25 minutes, or until heated through.
  5. Remove the foil for the last 5 minutes to let the cheese get bubbly and slightly browned.

• Microwave Method:

  1. Place the manicotti on a microwave-safe plate.
  2. Cover with a microwave-safe lid or damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes.
  4. Check the temperature and continue heating in 30-second intervals until thoroughly warmed.

• Stovetop Method:

  1. Place the manicotti in a skillet or saucepan.
  2. Add a splash of marinara sauce or water to the pan to prevent sticking.
  3. Cover the pan with a lid and heat over medium-low heat.
  4. Cook for about 10-15 minutes, turning occasionally, until heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the manicotti in the air fryer basket, ensuring they are not overcrowded.
  3. Heat for about 5-7 minutes, checking halfway through to ensure even heating.
  4. If needed, add a bit of marinara sauce on top to keep them moist.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the manicotti on a toaster oven tray.
  3. Cover with aluminum foil to prevent drying out.
  4. Heat for about 15-20 minutes, or until thoroughly warmed.
  5. Remove the foil for the last few minutes to let the cheese get bubbly.

• Oven: Used to bake the manicotti at a consistent temperature of 350°F (175°C).

• Saucepan: Utilized to cook the ground beef and garlic mixture.

• Mixing bowl: Needed to combine the cooked ground beef, ricotta cheese, and parmesan cheese.

• Baking dish: Essential for arranging the stuffed manicotti shells and baking them with marinara sauce and cheese.

• Wooden spoon: Handy for stirring the ground beef and garlic while cooking.

• Colander: Used to drain the cooked manicotti shells.

• Measuring cups: Necessary for accurately measuring the ricotta cheese, marinara sauce, mozzarella cheese, and parmesan cheese.

• Garlic press: Convenient for mincing the garlic cloves.

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

• Knife: Needed for mincing the garlic cloves.

• Cutting board: Provides a surface for mincing the garlic.

• Oven mitts: Important for safely handling the hot baking dish when removing it from the oven.

Prepare the filling: Cook the ground beef and mix with ricotta cheese and parmesan cheese while the manicotti shells are boiling.

Use pre-shredded cheese: Save time by using pre-shredded mozzarella and parmesan instead of shredding them yourself.

Opt for jarred sauce: Use a good-quality jarred marinara sauce to skip making sauce from scratch.

Stuffing shortcut: Use a piping bag or a plastic bag with the corner cut off to quickly stuff the manicotti shells.

Preheat the oven early: Turn on the oven before you start cooking to ensure it’s ready when you need it.