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

Scale

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)

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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