The scent of simmering tomato sauce always brings me back to Grandma Rose’s kitchen. I was just a little thing, barely tall enough to see over the counter, but she’d give me a small bowl of flour and water to ‘make my own dough’ while she meticulously prepared her Sunday dinner. Those were the days when food wasn’t just nourishment; it was love, tradition, and pure comfort.
As a baker now, running Sweet Magnolia here in Asheville, I still chase that feeling, not just with pastries but with hearty, soul-satisfying meals. Today, I’m thrilled to share a dish that embodies all that warmth: my very own Beef and Spinach Stuffed Manicotti. This isn’t just a recipe; it’s a hug in a casserole dish, bursting with savory ground beef, tender spinach, and rich cheeses, all nestled in perfectly cooked pasta shells.
You’ll find every forkful utterly irresistible, a true family favorite ready to become a staple in your home too. Get ready to create some delicious memories!
Why You’ll Love This Beef and Spinach Stuffed Manicotti Recipe
This Beef and Spinach Stuffed Manicotti offers an unparalleled combination of hearty satisfaction and comforting flavors. First and foremost, it’s a complete meal in one delightful package. You get protein from the beef, essential vitamins from the spinach, and wholesome carbohydrates from the pasta, all bathed in a flavorful tomato sauce.
This manicotti is incredibly versatile, perfect for a cozy weeknight dinner or an impressive gathering with friends and family. Furthermore, the act of stuffing the manicotti tubes can be surprisingly therapeutic, a true labor of love that yields magnificent results. Each bite delivers a harmonious blend of textures: the tender pasta, the robust beef and spinach filling, and the gooey, melted cheese.
My Beef and Spinach Stuffed Manicotti truly embodies classic Italian-American comfort food, but with a simple elegance that makes it feel special. You will adore how easily this dish comes together, creating a showstopper without all the fuss. Prepare to fall in love with this savory manicotti recipe – it’s a crowd-pleaser that consistently earns rave reviews.
Ingredients You’ll Need
Creating the perfect Beef and Spinach Stuffed Manicotti requires a few key components, each playing a crucial role in building layers of flavor. Always opt for fresh, high-quality ingredients for the best results. Here’s everything you’ll need:
* 1 pound (450g) lean ground beef
* 1 tablespoon olive oil
* 1 large onion, finely chopped
* 3 cloves garlic, minced
* 1 (10-ounce) package frozen chopped spinach, thawed and thoroughly squeezed dry
* 15 ounces (about 15-18 shells) manicotti pasta shells
* 2 cups ricotta cheese
* 1 cup shredded mozzarella cheese, plus an additional 1 cup for topping
* ½ cup grated Parmesan cheese, plus an additional ¼ cup for topping
* 1 large egg
* 1 teaspoon dried oregano
* ½ teaspoon dried basil
* ¼ teaspoon red pepper flakes (optional, for a little kick)
* Salt and freshly ground black pepper to taste
* 2 (24-ounce) jars marinara sauce (your favorite brand)
* ¼ cup fresh parsley, chopped (for garnish)
Substitutions & Variations
This Beef and Spinach Stuffed Manicotti recipe is wonderfully adaptable. Feel free to experiment with these ideas to suit your taste or what you have on hand.
* Meat Alternatives: Instead of ground beef, you could easily use ground chicken, ground turkey, or even a blend of ground lamb for a different flavor profile in your stuffed manicotti. For a vegetarian option, simply omit the meat and increase the spinach, mushrooms, or add crumbled firm tofu for texture.
* Cheese Choices: While ricotta, mozzarella, and Parmesan are traditional for this spinach manicotti, you can certainly swap them out.
Try provolone, fontina, or even a sharp white cheddar for a unique twist. Cottage cheese makes a decent substitute for ricotta in a pinch, just be sure to drain it well.
* Spinach Swaps: Fresh spinach works beautifully if you prefer.
Just wilt about 1.5 pounds of fresh spinach, cool it, and squeeze out all excess water before mixing it into the filling. Kale, finely chopped and sautéed, also makes an excellent nutritional addition to your beef manicotti.
* Sauce Customization: Elevate your marinara!
Stir in a splash of red wine, a pinch of sugar to cut acidity, or some fresh basil leaves. You can also mix in some pureed roasted red peppers for extra depth. For a creamier sauce, swirl in a bit of heavy cream or a spoonful of mascarpone cheese.
* Herb and Spice Adjustments: Play with the herbs! Add dried thyme, rosemary, or Italian seasoning for an altered aromatic blend. A dash of nutmeg complements spinach incredibly well, enhancing the flavor of your Beef and Spinach Stuffed Manicotti.
* Adding Vegetables: Boost the vegetable content by sautéing finely diced carrots, bell peppers, or mushrooms with the onion and garlic. This adds extra nutrients and texture to your manicotti with beef and spinach.
This Beef and Spinach Stuffed Manicotti recipe is wonderfully adaptable. If you’re looking for another comforting dish, try the Beef Sausage Hashbrown Casserole, which offers a similar hearty goodness.
Step-by-Step Instructions
Creating this delicious Beef and Spinach Stuffed Manicotti is a straightforward process when you follow these steps carefully. You’ll soon have a bubbling, cheesy casserole ready for your table.
1. Prepare the Manicotti Shells: First, bring a large pot of salted water to a rolling boil. Carefully add the manicotti shells and cook them according to package directions, aiming for al dente.
This usually takes about 7-9 minutes. Undercook them slightly; they will continue to cook in the oven. Drain the pasta thoroughly and rinse it with cold water to prevent sticking. Lay the shells out on a clean baking sheet or parchment paper to cool while you prepare the filling.
2. Cook the Beef and Aromatics: Next, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s fully browned.
Drain any excess fat from the pan. Then, add the chopped onion to the skillet and sauté for 5-7 minutes, until it softens and becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.
3. Prepare the Spinach: Now, add the thoroughly squeezed dry spinach to the beef mixture. Cook for 2-3 minutes, stirring constantly, until any remaining moisture evaporates. Remove the skillet from the heat.
4. Create the Cheese Filling: In a large mixing bowl, combine the ricotta cheese, 1 cup shredded mozzarella, ½ cup grated Parmesan, the large egg, dried oregano, dried basil, red pepper flakes (if using), and salt and freshly ground black pepper to taste. Mix all these ingredients well until they are thoroughly combined.
5. Combine Filling Ingredients: Gently fold the cooked beef and spinach mixture into the cheese filling. Ensure everything is evenly distributed. This forms the flavorful core of your Beef and Spinach Stuffed Manicotti.
6. Assemble the Manicotti: Preheat your oven to 375°F (190°C). Pour about 1 cup of marinara sauce into the bottom of a 9×13-inch baking dish, spreading it evenly.
This prevents sticking and adds moisture. Using a spoon or a pastry bag (or a resealable bag with a corner snipped off), carefully fill each cooled manicotti shell with the beef and spinach cheese mixture. This step makes the stuffed manicotti so satisfying!
Arrange the filled shells in a single layer in the prepared baking dish. If you have extra sauce, it’s fine to layer them slightly.
7. Sauce and Cheese: Pour the remaining marinara sauce over the filled manicotti shells, making sure to cover them completely. Sprinkle the remaining 1 cup of shredded mozzarella cheese and ¼ cup of grated Parmesan cheese over the top.
8. Bake the Manicotti: Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.
Then, remove the foil and continue baking for another 15-20 minutes, or until the cheese is bubbly and lightly golden, and the sauce is hot. The cheese on your Beef and Spinach Stuffed Manicotti will look absolutely perfect.
9. Rest and Serve: Once baked, remove the manicotti from the oven and let it rest for 10-15 minutes before serving. This allows the dish to set, making it easier to serve.
Garnish with fresh chopped parsley, if desired. Enjoy your delicious homemade Beef and Spinach Stuffed Manicotti!
Pro Tips for Success
Achieving perfect Beef and Spinach Stuffed Manicotti isn’t difficult, but a few professional insights can elevate your dish from good to absolutely amazing.
* Don’t Overcook the Pasta: Cook the manicotti shells to al dente, or even a minute shy of al dente. They will finish cooking in the oven, and you want them firm enough to handle for stuffing without tearing. Overcooked shells become flimsy and hard to fill.
* Thoroughly Drain the Spinach: This is a crucial step! Excess water from the spinach will make your filling watery and can dilute the flavors of your spinach beef manicotti. After thawing, place the spinach in a clean kitchen towel or paper towels and squeeze out every last drop of liquid.
You’ll be surprised how much comes out.
* Season Generously: Don’t be shy with seasoning the beef and the cheese filling. Taste your filling mixture (before adding the raw egg, of course) and adjust salt and pepper as needed.
Properly seasoned layers build a more flavorful Beef and Spinach Stuffed Manicotti.
* Make Stuffing Easier: Filling manicotti shells can be a bit tricky. For a cleaner and faster process, use a pastry bag or a large Ziploc bag with one corner snipped off.
This allows you to pipe the filling directly into the shells with minimal mess, making your stuffed manicotti assembly much smoother.
* Layer the Sauce: Always put a thin layer of sauce on the bottom of your baking dish. This prevents the pasta from sticking and burning.
Additionally, ensure the top of the Beef and Spinach Stuffed Manicotti is well-covered with sauce before baking to prevent the pasta from drying out.
* Resting is Key: After baking, resist the urge to immediately dig in. Letting the manicotti rest for 10-15 minutes allows the cheeses to set and the flavors to meld, resulting in cleaner slices and a more enjoyable eating experience.
* Customize Your Sauce: While jarred marinara is convenient, feel free to enhance it. Simmer it with extra garlic, a bay leaf, a pinch of sugar, or a swirl of fresh basil to truly make your manicotti recipe shine.
Achieving perfect Beef and Spinach Stuffed Manicotti isn’t difficult, but a few professional insights can elevate your dish from good to absolutely amazing. Furthermore, to explore another unique way to enjoy beef, check out our Slow Cooker Beef Ramen Noodles for a delicious twist.
Storage & Reheating Tips
This Beef and Spinach Stuffed Manicotti makes fantastic leftovers, often tasting even better the next day as the flavors deepen. Here’s how to store and reheat it effectively.
* Refrigeration: Store any leftover Beef and Spinach Stuffed Manicotti in an airtight container in the refrigerator for up to 3-4 days. Ensure it cools completely before covering and refrigerating.
* Freezing Cooked Manicotti: This manicotti freezes beautifully!
Once cooled, you can freeze individual portions or the entire baking dish. For the whole dish, cover it tightly with a layer of plastic wrap and then aluminum foil. It will last in the freezer for up to 2-3 months.
Label with the date.
* Freezing Unbaked Manicotti: You can also prepare the Beef and Spinach Stuffed Manicotti up to the point of baking. Cover the unbaked dish tightly with plastic wrap and foil.
Freeze for up to 1 month. When ready to bake, thaw overnight in the refrigerator, then bake as directed, possibly adding an extra 10-15 minutes to the baking time since it will be colder.
* Reheating from Refrigerator (Oven): For best results, reheat slices or the entire dish in a preheated oven at 350°F (175°C) until warmed through, about 20-30 minutes for individual portions or 35-45 minutes for a larger dish.
Cover with foil to prevent drying, removing it for the last 10 minutes if you want the cheese to re-crisp.
* Reheating from Refrigerator (Microwave): Individual portions of manicotti with beef and spinach reheat well in the microwave. Place a serving on a microwave-safe plate, cover loosely, and heat for 2-4 minutes, stirring halfway through, until hot.
* Reheating from Freezer (Oven): If reheating a whole frozen dish of Beef and Spinach Stuffed Manicotti, place the foil-covered dish directly into a cold oven, then turn it to 350°F (175°C). Bake for about 1 hour 15 minutes to 1 hour 45 minutes, or until thoroughly heated. Remove the foil for the last 20 minutes. Individual frozen portions can be thawed in the refrigerator overnight and then reheated in the oven or microwave.
What to Serve With This Recipe
This hearty Beef and Spinach Stuffed Manicotti is a robust and satisfying meal on its own, but pairing it with simple, fresh sides can truly complete the dining experience. You want to complement its richness without overpowering it.
* Fresh Green Salad: A crisp, light green salad with a vinaigrette dressing is the perfect contrast to the creamy, savory manicotti. Think mixed greens, cherry tomatoes, cucumbers, and maybe some red onion. The acidity of the dressing will cut through the richness beautifully.
* Garlic Bread or Cheesy Breadsticks: Can you even have an Italian-American meal without garlic bread? Absolutely not! Warm, crusty garlic bread is ideal for soaking up any extra sauce from your Beef and Spinach Stuffed Manicotti.
Cheesy breadsticks also work wonderfully.
* Steamed or Roasted Vegetables: Keep it simple with a side of steamed broccoli, green beans, or asparagus. A light roasting of seasonal vegetables like zucchini or bell peppers tossed with a little olive oil and herbs would also be delicious and add a vibrant touch to your manicotti with beef and spinach.
* Crusty Italian Bread: A simple loaf of crusty Italian bread, perhaps served with some olive oil for dipping, allows everyone to enjoy the amazing sauce that coats this Beef and Spinach Stuffed Manicotti.
* White Bean Salad: A refreshing white bean salad, perhaps with some fresh herbs, red onion, and a lemon-garlic dressing, offers another light yet flavorful side that complements the main dish without making it too heavy. This creates a wonderful balance with your Beef and Spinach Stuffed Manicotti.
This hearty Beef and Spinach Stuffed Manicotti is a robust and satisfying meal on its own, but pairing it with simple, fresh sides can truly complete the dining experience. For an incredible complement, consider serving it alongside our Lazy Cabbage Roll Casserole with Ground Beef, which offers a delightful contrast.
FAQs
Can I assemble Beef and Spinach Stuffed Manicotti ahead of time?
Absolutely! Assembling Beef and Spinach Stuffed Manicotti ahead of time is a fantastic strategy for meal prepping or entertaining. You can prepare the entire dish, cover it tightly with plastic wrap and then foil, and store it in the refrigerator for up to 24 hours before baking.
If baking from cold, you might need to add an extra 10-15 minutes to the covered baking time. This makes preparing this delicious manicotti recipe incredibly convenient.
What kind of spinach works best for this manicotti recipe?
Frozen chopped spinach works wonderfully for Beef and Spinach Stuffed Manicotti because it’s already pre-chopped and cooks down easily. However, the most crucial step is to thaw it completely and then squeeze out as much moisture as possible. Excess water will make your filling watery.
If you prefer using fresh spinach, you’ll need about 1.5 pounds. Wilt it in a pan, cool it, and then squeeze out all the excess liquid before incorporating it into the manicotti with beef and spinach filling.
How do I prevent my manicotti from becoming dry?
To prevent your Beef and Spinach Stuffed Manicotti from becoming dry, ensure you adequately cover the dish with marinara sauce before baking, both at the bottom of the dish and generously over the top of the stuffed shells. Also, baking it covered with foil for the initial part of the baking time traps moisture, allowing the pasta to cook through without drying out.
Using a good quality, flavorful marinara also adds moisture. Finally, don’t overbake the stuffed manicotti; cook it just until bubbly and heated through.
Beef and Spinach Stuffed Manicotti is a classic Italian-American dish that highlights the art of pasta making and stuffing. This delightful recipe showcases a rich combination of flavors and textures, making it a beloved meal for families worldwide, much like many other traditional Italian recipes that emphasize fresh ingredients and hearty satisfaction. Learn more about this dish’s significance in Italian cuisine by visiting this Italian cuisine link.
Nutrition Information (per serving)
This nutritional information is an estimate and can vary based on specific brands and exact measurements used for your Beef and Spinach Stuffed Manicotti. This recipe typically yields 6-8 servings.
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 550-650 kcal |
| Protein | 35-45 g |
| Fat | 25-35 g |
| Saturated Fat | 10-15 g |
| Carbohydrates | 45-55 g |
| Fiber | 5-7 g |
| Sugars | 8-12 g |
| Cholesterol | 100-120 mg |
| Sodium | 800-1000 mg |
Beef and Spinach Stuffed Manicotti
- Total Time: 1 hr 15 mins
- Yield: 6-8 servings 1x
- Diet: Contains Gluten
Description
Beef and Spinach Stuffed Manicotti is a comforting and hearty dish that combines savory ground beef, tender spinach, and rich cheeses, all nestled in perfectly cooked pasta shells and bathed in marinara sauce.
Ingredients
1 pound (450g) lean ground beef
1 tablespoon olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 (10-ounce) package frozen chopped spinach, thawed and thoroughly squeezed dry
15 ounces (about 15–18 shells) manicotti pasta shells
2 cups ricotta cheese
1 cup shredded mozzarella cheese, plus an additional 1 cup for topping
½ cup grated Parmesan cheese, plus an additional ¼ cup for topping
1 large egg
1 teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
2 (24-ounce) jars marinara sauce
¼ cup fresh parsley, chopped (for garnish)
Instructions
- Prepare the Manicotti Shells: Bring a large pot of salted water to a rolling boil. Cook the manicotti shells according to package directions until al dente, about 7-9 minutes. Drain, rinse with cold water, and lay out to cool
- Cook the Beef and Aromatics: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned. Drain excess fat, then add onion and sauté until translucent. Stir in garlic and cook until fragrant
- Prepare the Spinach: Add the squeezed dry spinach to the skillet and cook for 2-3 minutes, stirring until moisture evaporates. Remove from heat
- Create the Cheese Filling: In a mixing bowl, combine ricotta cheese, 1 cup mozzarella, ½ cup Parmesan, egg, oregano, basil, red pepper flakes, salt, and pepper. Mix well
- Combine Filling Ingredients: Fold the beef and spinach mixture into the cheese mixture until evenly distributed
- Assemble the Manicotti: Preheat the oven to 375°F (190°C). Spread 1 cup of marinara sauce in a baking dish. Fill each manicotti shell with the beef and spinach mixture and arrange in the dish. Pour remaining marinara sauce over the shells and sprinkle with remaining mozzarella and Parmesa
- Bake the Manicotti: Cover with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes until cheese is bubbly and golde
- Rest and Serve: Let the manicotti rest for 10-15 minutes before serving. Garnish with parsley if desired
Notes
Make sure to drain the spinach thoroughly to prevent watery filling.
You can assemble the manicotti ahead of time and refrigerate it before baking.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 stuffed manicotti shell
- Calories: 550-650 kcal
- Sugar: 8-12 g
- Sodium: 800-1000 mg
- Fat: 25-35 g
- Saturated Fat: 10-15 g
- Unsaturated Fat: Varies
- Trans Fat: 0 g
- Carbohydrates: 45-55 g
- Fiber: 5-7 g
- Protein: 35-45 g
- Cholesterol: 100-120 mg