Bring delicious comfort to the table with this easy recipe for a classic pasta dish.
Comfort food and casseroles are a perfect match in my book. When I’m craving something that feels like a warm embrace, I reach for my trusty casserole dish—and this manicotti with meat recipe never disappoints. I prepared this recipe for my partner during our vacation in northern Norway. With summer still weeks away in that region, I decided to embrace comfort cooking while we had the opportunity. Making this manicotti became the highlight of our entire trip! While we thoroughly enjoyed exploring the local cuisine, nothing compared to snuggling up on the couch with this heavenly combination of cheesy, meat-stuffed pasta enveloped in fragrant tomato sauce.
I love adding red chili flakes to this dish for a spicy twist. Or sometimes I’ll drizzle truffle oil over the top for an earthy, complex flavor. The short-term rental we stayed at had panko breadcrumbs stocked in the pantry, so I sprinkled them on top during the final few minutes of baking for extra crunch.
My absolute favorite part of this recipe is watching the cheese bubble and turn golden on top. The aroma that fills the kitchen while it’s baking is absolutely intoxicating and builds anticipation for that first bite. The slight sweetness of the Italian sausage melds deliciously with the savory onions and garlic. Then the oregano and Italian seasonings deepen those flavors with earthy herbaceousness. Plus, there’s something deeply satisfying about cutting into those tender pasta shells and watching the rich, creamy filling spill out onto your plate. Those three cheeses really hold the dish together!
What does al dente mean?
The Italian term al dente translates to the phrase “to the tooth.” It’s used to describe the ideal texture for cooked pasta. When pasta is cooked al dente, it should have a slight firmness or bite when you chew it, rather than being soft and mushy. This texture is achieved by cooking the pasta just until it’s tender, leaving a tiny bit of resistance in the center when you bite it. You can achieve this by checking your pasta’s doneness a bit earlier than the time range suggested on the package. For example, if the package from your manicotti shells lists a cooking time of 10-12 minutes, start tasting at about eight minutes. Look for a firm, tiny white core inside—the classic sign of al dente. Taste a piece every 30 seconds until the texture feels right. When it does, drain immediately.
Al dente pasta not only tastes better with a more pleasant mouthfeel, but it also holds its shape better when mixed with sauces. That’s because it continues cooking slightly from residual heat after you drain it. In this manicotti with meat recipe, the manicotti shells will absorb the tomato sauce like a sponge, so it’s crucial to cook your pasta shells al dente for the perfect texture.
How do I store leftovers?
If you’ve got any of this manicotti leftover, you can store it in an airtight container in the refrigerator for up to 4 days. You can also freeze the dish—baked or unbaked—for up to 4 months. To defrost it, I recommend leaving it overnight in the refrigerator. Reheat previously baked manicotti covered with foil at 350°F for 20-30 minutes. For an unbaked frozen dish, bake directly from the freezer following the original baking instructions and adding about 10-15 extra minutes.
Serving suggestions
Pair manicotti with meat with this simple Tossed Salad, a plate of Sautéed Spinach, and some tasty Garlic Toast. This dish would also be delicious alongside this Healthy Broccoli Salad Recipe, a plate of Steamed Brussels Sprouts, and a tray of Roasted Broccoli And Cauliflower. If you want to keep it simple, try this Spring Salad or a big bowl of this Italian Salad.
Ingredients
- 1 8-ounce package manicotti pasta shells about 14 shells
- Olive oil for cooking
- 1 medium onion diced
- 3 cloves garlic minced
- 1 pound sweet Italian sausage ground
- Salt and pepper to taste
- 1 3/4 cups low-fat ricotta cheese
- 2 cups shredded low-fat mozzarella cheese divided
- 1/2 cup grated Parmesan cheese
- 2 egg whites
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 1 jar marinara sauce (32 ounces)
- Fresh basil chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the manicotti shells and cook until al dente, about 8-10 minutes. Drain and toss with a little olive oil to prevent sticking. Set aside.
- Heat a skillet over medium heat with a drizzle of olive oil. Sauté the diced onion and minced garlic until soft, about 5-7 minutes. Add the ground sausage, season with salt and pepper, and cook until browned and fully cooked, about another 8-10 minutes. Remove from heat and allow to cool slightly.
- In a bowl, combine the low-fat ricotta cheese, 1 cup of the shredded mozzarella, the grated Parmesan, the egg whites, and the dried oregano. Stir in the cooled meat mixture until evenly combined.
- Preheat the oven to 350°F.
- Mix the Italian seasoning into the marinara sauce, then spread 1/2 cup of the mixture on the bottom of a 9×13-inch baking dish. Using a spoon or piping bag, fill each manicotti shell with the meat and cheese mixture. Arrange them in a single layer in the dish.
- Pour the remaining marinara sauce evenly over the filled shells. Sprinkle the remaining mozzarella cheese on top.
- Cover with foil and bake in the preheated oven for 30 minutes. Then uncover and bake until the cheese melts and the sauce is bubbly, about an additional 10 to 15 minutes.
- Allow it to stand for 5 minutes. Garnish with fresh basil. Serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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