Baked Manicotti

Ingredients

• 227 g (8 oz; 14 shells)manicotti shells
• 227 g (½ lb)lean minced beef
• 227 g (½ lb), casings removedmild Italian sausage
• ½ mediumyellow onion, chopped
• 2 clovesgarlic, minced
• ¼ tsp eachsalt and pepper
• 1 recipe, or 887 ml (3¾ cups), warmedhomemade marinara sauce or shop-bought marinara sauce
• 1egg
• 600 g (2½ cups)whole-milk ricotta
• 120 ml (½ cup)full-fat sour cream
• 30 ml (2 tbsp) fresh, or 7.5 ml (½ tbsp) driedbasil, chopped
• 30 ml (2 tbsp) fresh, or 7.5 ml (½ tbsp) driedparsley, chopped
• ¼ tspnutmeg
• 150 g (1½ cups), freshly gratedmozzarella
• 33 g (⅓ cup), freshly gratedParmesan
• ¼ tsp eachsalt and pepper
• 150 g (1½ cups), freshly gratedmozzarella
• 50 g (½ cup), freshly gratedParmesan

Instructions

1. 1

   Soak the shells

   Place the manicotti shells in a long pan and pour hot tap water over them until submerged. Leave to soak for 30 minutes; use this time to chop the vegetables and prepare the marinara and filling if you like.

2. 2

   Brown the meat

   In a Dutch oven or large pan over a medium heat, brown the beef, sausage and half the onion. Season with the salt and pepper, add the garlic and cook for 30 seconds more. Drain off all but 1 tablespoon of the fat, then transfer the meat to a plate lined with kitchen paper to cool.

3. 3

   Make the marinara

   Prepare the marinara according to its recipe, using the fat left in the pan instead of the olive oil specified there.

4. 4

   Mix the filling

   While the sauce simmers, heat the oven to 177°C (350°F). Whisk the egg in a large bowl, then add all the remaining cheese-filling ingredients, including the cooled meat. Stir until evenly combined.

5. 5

   Prepare the dish

   Lightly coat a 23 × 33 cm (9 × 13 inch) baking dish with non-stick cooking spray. Spread 1 cup of marinara over the bottom in a thin layer.

6. 6

   Fill the shells

   Pat the manicotti shells dry with kitchen paper and generously fill each one with the cheese and meat mixture. For easier filling, put the mixture in a large freezer bag, snip off a corner and pipe it into both ends of each shell; the filling should reach the ends and be slightly overfull.

7. 7

   Assemble the dish

   Arrange the filled shells in a single layer in the baking dish, fitting them snugly. Spread any leftover filling over the shells, then cover evenly with the remaining marinara, 150 g mozzarella and 50 g Parmesan.

8. 8

   Bake the manicotti

   Cover the dish tightly with foil and bake for 40 minutes. Remove the foil and bake for a further 10 minutes, or until heated through and the Parmesan is golden.

9. 9

   Rest before serving

   Leave the manicotti to stand for 10 minutes before serving.

What is baked manicotti?

Manicotti is an Italian-American baked pasta dish made with large tubes filled with cheese or other savoury ingredients and covered in tomato sauce. The name refers to the pasta shape, which is designed to hold a generous filling.

This version combines ricotta, sour cream, herbs and cheese with browned beef and Italian sausage. Soaking the shells rather than boiling them makes them pliable enough to fill, while they finish cooking in the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 426 calories, 23g protein, 31g carbs, 23g fat.

The pasta shells provide most of the carbohydrates, while the beef, sausage, ricotta and cheeses contribute much of the protein and fat. Serve a portion with salad or vegetables for a more balanced plate.

The filling and cheese

Meat: Browning the beef and sausage with onion builds savoury flavour before they go into the filling. Let the mixture cool before adding it to the ricotta mixture so the egg does not start to set.

Dairy: Whole-milk ricotta and sour cream make the filling creamy, while mozzarella and Parmesan add a stretchy, savoury layer. Freshly grated cheese melts smoothly and makes an even topping.

Soaking and filling the pasta

Soaking: Keep the shells under hot tap water for the full 30 minutes, then pat them dry so excess water does not thin the sauce. Handle them gently, as softened shells can split.

Filling: A piping bag or snipped freezer bag makes it easier to fill both ends of each shell. Fill generously, but avoid forcing the mixture through a torn shell.

Sauce and assembly

Base layer: The thin layer of marinara keeps the pasta from sticking to the baking dish and helps it cook as it bakes. Use warmed shop-bought sauce if that is your choice, or prepare the homemade version as directed.

Top layer: Arrange the shells snugly in one layer and spread sauce over them evenly. The foil cover traps moisture during the first part of baking; uncovering the dish lets the cheese brown.

How to tell when it is ready

Timing: Bake covered for 40 minutes at 177°C, then uncovered for another 10 minutes. The dish is ready when it is hot through and the Parmesan on top is golden.

Resting: Leave it for 10 minutes after baking. This gives the filling time to settle, making the shells easier to lift and serve intact.

Serving ideas

Serve the manicotti with a crisp green salad or steamed vegetables to balance the rich filling and sauce. Garlic bread is a good choice if you want something to mop up extra marinara.

For neat portions, use a broad serving spatula and lift the shells gently. Spoon any sauce left in the dish over each serving.

Recipe notes & tips

• Keep the shells submerged throughout their 30-minute soak so they soften evenly.
• Drain off all but 1 tablespoon of the meat fat before making the marinara.
• Let the browned meat cool before stirring it into the cheese filling.
• Use a freezer bag with a snipped corner to pipe filling into both ends of the shells.
• Cover the baking dish tightly with foil for the first 40 minutes of baking.
• Allow the finished dish to rest for 10 minutes before serving.

Variations

• Cheese-only filling: Leave out the beef and sausage and fill the shells with the cheese mixture.
• Spinach filling: Stir cooked, well-drained spinach into the ricotta mixture.
• Chicken filling: Replace the browned meat with cooked, finely chopped chicken.
• Herb swap: Use the listed dried basil and parsley if fresh herbs are not available.
• Extra vegetables: Add finely chopped cooked vegetables to the filling, keeping them well drained.

Common mistakes to avoid

• Skipping the soak: The shells may be too firm to fill; soak them under hot tap water for the full 30 minutes.
• Filling while the meat is hot: The egg can begin to set; let the meat cool before mixing it in.
• Leaving the shells wet: Excess water can dilute the sauce; pat the shells dry before filling.
• Underfilling the shells: The pasta can have empty pockets; pipe filling into both ends until generously filled.
• Loose foil: The pasta may dry out during covered baking; seal the foil tightly around the dish.
• Cutting straight away: The filling can spill out; let the baked dish rest for 10 minutes.

How to store

Cool leftovers, cover or transfer them to an airtight container and refrigerate for up to 3 days. Reheat covered in the oven until hot throughout, or microwave individual portions; the original method also notes that the dish can be frozen.

Frequently asked questions