Beef manicotti is a fantastic way to bring something new and exciting to your dinner table.

Tender pasta tubes are filled with a rich and flavorful mixture of ground beef, green peppers, onions, and a cheesy blend, then baked to perfection in a hearty tomato sauce.

It’s a dish that’s perfect for family dinners, gatherings, or even meal prep for the week ahead.

My nephew loved how the manicotti noodles felt so special compared to the usual pasta dishes we make, and the cheesy, savory filling was a hit with everyone at the table.

If you’re looking for a recipe that’s simple to follow but packed with flavor, this beef manicotti is a must-try. Give it a shot and watch your loved ones enjoy every bite!

Beef Manicotti Recipe

Ingredients

• 8 ounces manicotti pasta (use gluten-free manicotti for a gluten-free option)
• 1 pound ground beef (substitute with ground chicken or turkey if preferred; for a vegan option, use plant-based ground meat)
• 1 small green bell pepper, finely chopped
• 1 small onion, finely chopped
• 1 ½ cups ricotta cheese (substitute with firm tofu blended smooth for a vegan option)
• 2 cups shredded mozzarella cheese (use dairy-free mozzarella for vegan)
• ½ cup grated cheddar or a similar hard cheese (use vegan parmesan for a plant-based alternative)
• 2 egg whites (replace with 2 tablespoons flaxseed meal mixed with 5 tablespoons water for vegan)
• ½ teaspoon dried oregano
• 24-ounce jar of plain tomato pasta sauce

Instructions

1. Preheat your oven to 350°F (175°C). Cook the manicotti pasta in boiling water according to the package instructions until al dente. Drain and set aside to cool. For gluten-free manicotti, follow the same steps but be gentle, as gluten-free pasta can be more delicate.
2. Heat a skillet over medium heat and cook the ground beef with the chopped bell pepper and onion until browned and cooked through. If using plant-based meat, follow the same method. Drain any excess fat and let the mixture cool.
3. In a large bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, grated cheddar, egg whites, and dried oregano. For vegan options, use the substitutes mentioned above. Stir until well combined, then fold in the cooled meat mixture.
4. Carefully spoon or pipe the filling into the cooled manicotti tubes. Avoid overstuffing to prevent tearing.
5. Spread a thin layer of pasta sauce across the bottom of a 9×13-inch baking dish. Arrange the stuffed manicotti in rows on top of the sauce. Pour the remaining sauce evenly over the manicotti, ensuring they are fully covered.
6. Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top.
7. Cover the dish with foil and bake for 35 minutes. Then, remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
8. Allow the dish to rest for 5 minutes before serving. Enjoy your flavorful beef manicotti!

Tips For Perfect Beef Manicotti

Making beef manicotti can be easy and enjoyable when you follow these tips:

• Don’t overcook the pasta: Cook manicotti shells until just al dente. Overcooked pasta becomes too soft and may tear when stuffing.
• Cool the pasta before filling: Let the cooked shells cool slightly. This makes them easier to handle without breaking.
• Use a piping bag or spoon: A piping bag or a resealable plastic bag with the tip cut off can make stuffing the shells much quicker and neater.
• Layer sauce generously: Make sure the bottom of the baking dish has a layer of sauce to prevent the manicotti from sticking. Covering them with sauce keeps them moist while baking.
• Cover the dish with foil: To prevent the cheese from browning too quickly, cover the dish with foil for the first 30 minutes of baking. Remove it for the last 10–15 minutes to let the cheese bubble and brown.

Variations Of Beef Manicotti

Want to mix things up? Try these tasty variations while keeping all ingredients appropriate:

• Cheese Swap: Replace ricotta or cottage cheese with cream cheese or mascarpone for a creamier texture.
• Vegetarian Option: Skip the beef and fill the manicotti with sautéed spinach, mushrooms, and cheese.
• Spicy Kick: Add finely chopped jalapeños or red pepper flakes to the filling for some heat.
• Ground Meat Choices: Use ground chicken or turkey as a lighter alternative to beef.
• Loaded Veggies: Include diced zucchini, shredded carrots, or chopped spinach in the filling for extra nutrients and flavor.

What To Serve With Beef Manicotti?

Pair your beef manicotti with these classic dishes for a complete meal:

• Garlic bread or soft dinner rolls
• Mixed green salad with vinaigrette
• Steamed broccoli or roasted asparagus
• Creamy mashed potatoes
• Tomato and cucumber salad
• Tomato soup

How To Store Beef Manicotti?

Leftovers can be a lifesaver, and storing beef manicotti the right way keeps it fresh:

• Refrigerate: Place leftovers in an airtight container and store them in the fridge for up to 3 days. Reheat individual portions in the microwave or the oven at 350°F until warmed through.
• Freeze Unbaked: Prepare the dish up to the baking step, cover tightly with foil, and freeze for up to 2 months. Bake directly from frozen, adding an extra 20–30 minutes to the cooking time.
• Freeze Baked: If you have cooked leftovers, let them cool completely before freezing in airtight containers for up to 2 months. Reheat in the oven for best results.

How To Keep Manicotti Shells From Sticking?

Manicotti shells can stick together, making them difficult to stuff and bake. Here’s how to prevent it:

• Use plenty of water: Cook the manicotti shells in a large pot of salted boiling water. The more water you use, the less chance the shells will stick together.
• Stir occasionally: Stir the shells gently as they cook to prevent them from sticking to each other.
• Rinse with cold water: After cooking, drain the shells and immediately rinse them under cold water to stop the cooking process. This also helps remove any excess starch.
• Light coating of oil: Once rinsed, lightly drizzle a little olive oil on the shells and toss them gently. This keeps them from sticking to each other.

Why Is My Manicotti Watery?

A watery manicotti can be frustrating, but it’s often due to a few common reasons. Here’s why it happens and how to fix it:

• Excess moisture in the filling: If your cheese filling contains too much liquid, it can release moisture while baking, making the sauce watery. Use cheese that’s well-drained or try adding a small amount of breadcrumbs to help absorb extra liquid.
• Too much sauce: Adding too much tomato sauce to the baking dish can also result in a watery dish. Try using just enough sauce to cover the bottom of the pan and pour the rest over the stuffed shells.
• Undercooked pasta: If the manicotti shells aren’t fully cooked or drained properly, they may release moisture into the dish during baking. Make sure to cook the pasta al dente and drain it well.

How Long Can You Keep Uncooked Manicotti In The Fridge?

If you want to prepare your manicotti in advance, it’s important to store it correctly:

• Uncooked manicotti: You can keep uncooked manicotti in the fridge for up to 24 hours. After stuffing the shells, cover the dish with plastic wrap or foil to prevent the filling from drying out.
• Make ahead tip: If you need to store it for longer than 24 hours, consider freezing the uncooked manicotti instead. Freezing allows you to keep it for up to 2 months. Just be sure to cover the dish tightly.