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Pan of baked beef and cheese manicotti.
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5 from 2 votes

Cheesy Ground Beef Manicotti

Beef and cheese manicotti stuffed with ground beef and three cheeses, an easy to make cozy and comforting dinner sure to please the whole family.
Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Course: Main Course
Cuisine: Italian
Servings: 6 servings
Calories: 736kcal
Author: Kelly


  • olive oil
  • 1 medium yellow onion, medium-fine dice about 1 cup
  • 2 cloves garlic, minced
  • 1 pound ground beef I like ground sirloin
  • Kosher salt and freshly ground pepper
  • 1 (8-ounce) package manicotti, 14 pasta tubes
  • 1 (15-ounce) container whole-milk ricotta
  • 3 cups shredded mozzarella, divided
  • 1 cup grated Parmesan, divided preferably Parmigiano Reggiano
  • 2 tablespoons chopped fresh Italian parsley
  • 3 cups marinara sauce store-bought or homemade
  • 2 tablespoons butter, cut into pieces


  • Prepare ground beef mixture. Heat skillet over medium heat with a drizzle of olive oil. Add onion, garlic and ground beef and season with a little salt and pepper. Cook, breaking up ground beef, until onion is translucent and beef is crumbled and browned and cooked through, about 7-8 minutes. Set aside to cool.
  • Cook manicotti. Drizzle a little olive oil all over a large baking sheet to prevent sticking. Bring a large pot of salted water to boil and cook pasta tubes until softened but still firm, about 6 minutes. Remove to oiled baking sheet to cool.
  • Prepare filling. Combine ricotta, 2 cups of shredded mozzarella cheese, ½ cup grated Parmesan and parsley. Add salt and pepper to taste and mix well. Stir the cooled meat mixture into the cheese mixture and combine well.
  • Preheat oven to 350º.
  • Drizzle a couple more teaspoons of olive oil into bottom of 9" by 13" glass baking dish. Spread 1½ cups marinara over bottom of prepared dish. Fill the manicotti tubes with the cheese-meat mixture and arrange the stuffed pasta in one layer in the prepared dish. Spoon the remaining 1½ cups marinara over the top.
  • Sprinkle with the remaining 1 cup shredded mozzarella, then the remaining ½ cup of Parmesan and then dot the entire dish with the butter pieces. Bake the manicotti uncovered until heated through and bubbly, about 35 minutes. Let dish rest for 5 minutes or so and serve. Enjoy!


  • I use and prefer whole-milk ricotta, but you can use low fat if desired.
  • I also use packaged shredded mozzarella for this dish, it's easier to mix the filling without clumping. So while I generally agree to shred your own cheese because it tastes and melts better, you'll be served well by buying a good quality package of shredded mozzarella.
  • Romano cheese is a nice substitute for the Parmesan, if desired.
  • Use a small spoon to stuff the tubes or pipe in with a gallon plastic bag with the corner cut off.
  • Store bought marinara is my choice and I love Rao's. If you love your awesome homemade marinara than use that!
  • Leftover manicotti freezes beautifully. I wrap it tightly and freeze the next day after it's completely cooled and chilled. Reheats are great down the road!


Calories: 736kcal | Carbohydrates: 42g | Protein: 46g | Fat: 42g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 1367mg | Potassium: 858mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1598IU | Vitamin C: 12mg | Calcium: 622mg | Iron: 4mg