Baked Beef and Cheese Manicotti Recipe

Baked Beef and Cheese Manicotti Recipe

How To Make Baked Beef and Cheese Manicotti

This beef and cheese manicotti is a savory dish with a mix of sweet, sour, and earthy from the ricotta cheese, herbs, and the Pomodoro Fresco sauce.

Preparation: 15 minutes
Cooking: 1 hour
Total: 1 hour 15 minutes



  • 15ozricotta cheese
  • ¾lbground beef93% lean
  • ¼cuponionchopped
  • 2clovesgarlicchopped
  • 2tbspparsleyfresh minced, plus more for garnish
  • 2cupsmozzarella cheesepart-skim, shredded, divided
  • ¼cupparmesan cheesegrated
  • 1egglarge, lightly beaten
  • ¼tspsalt
  • black pepperto taste
  • 4cupsPomodoro Fresco sauce
  • 14manicottipasta shells


  1. Heat a heavy medium skillet over high heat. Add the ground beef, season with salt and pepper. Sauté until the meat browns, drain then add the onion and garlic, cook until translucent, about 5 minutes. Remove from the heat, and cool.

  2. In a medium bowl, combine the ricotta cheese, cooled ground beef, parsley, 1 cup mozzarella cheese, Parmesan cheese, egg, salt, and black pepper.

  3. Transfer to the piping bag or gallon-size Ziploc bag, with a ½ -inch hole snipped off the corner, and stuff each uncooked manicotti shell with about the mixture.

  4. Spread 1 cup of the sauce mixture into a greased 13×9-in. baking dish. Arrange stuffed manicotti shells in a single layer over sauce. Top with remaining sauce.

  5. Cover tight with foil and bake at 375 degrees F until pasta is tender for about 60 to 65 minutes. Uncover and sprinkle with remaining cheese and bake covered 3 minutes longer or until cheese is melted.


  • Calories: 625.25kcal
  • Fat: 38.41g
  • Saturated Fat: 21.45g
  • Trans Fat: 0.58g
  • Monounsaturated Fat: 12.41g
  • Polyunsaturated Fat: 1.41g
  • Carbohydrates: 30.32g
  • Fiber: 1.41g
  • Sugar: 2.14g
  • Protein: 38.50g
  • Cholesterol: 158.03mg
  • Sodium: 695.22mg
  • Calcium: 642.32mg
  • Potassium: 366.21mg
  • Iron: 2.07mg
  • Vitamin A: 246.70µg
  • Vitamin C: 2.13mg
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