Manicotti Recipe With Meat: Stuffed Pasta Tubes With Savory Filling

There’s something deeply satisfying about homemade manicotti—tender pasta tubes wrapped around a savory meat filling and baked until bubbling. This dish delivers restaurant-quality results with a homemade touch.

I developed this recipe after years of testing different meat ratios and seasonings. The filling combines ground beef, pork, and Italian herbs for a rich, well-balanced flavor that pairs perfectly with creamy ricotta.

The assembly is simpler than it looks. Once the tubes are stuffed and arranged in a baking dish, they’re smothered in marinara and mozzarella for a golden, cheesy finish.

Serve this at your next family dinner and watch everyone ask for seconds. Here’s how to make it.

Ingredients for Manicotti Recipe with Meat

Pantry staples meet premium proteins for a dish that feels like a restaurant special.

The meats make this. Ground chuck with 20% fat keeps the filling juicy, and pork shoulder adds richness you just can’t get from beef alone. I grab both at Whole Foods—their butcher will grind it fresh if you ask nicely. The ricotta matters too: whole-milk from BelGioioso is my go-to (that silky texture doesn’t come from the low-fat stuff). Manicotti tubes can be tricky to find—De Cecco or Barilla are reliable brands at most supermarkets.

No pork? Turkey or chicken sausage works, but bump it to 3/4 lb to compensate for the leaner meat. Swap ricotta for cottage cheese blended smooth if that’s what you’ve got. The Parmesan can be Pecorino Romano for a sharper bite (use one-third less—it’s saltier). Fresh herbs? Double the amount and skip the drying. Out of marinara? Crushed tomatoes plus Italian seasoning in a pinch.

Assemble and bake immediately, or refrigerate stuffed tubes up to 24 hours (cover tightly). Leftovers keep 4-5 days in the fridge—reheat covered with foil. Freezes beautifully for 3 months (thaw overnight before baking). Always garnish with fresh parsley right before serving—it brightens everything up.

Step-by-Step Instructions for Manicotti With Meat

Here’s my tested method for perfectly stuffed pasta with a rich, savory filling every time.

Step 1: Prepare the Meat Filling

Heat the 1 tbsp Olive Oil in a large skillet over medium heat. Add the 1 lb Ground Beef and 0.5 lb Ground Pork, breaking them up with a wooden spoon. Cook for 8-10 minutes until the meat is browned and cooked through, with no pink remaining.

Drain off any excess fat, then stir in the 3 cloves Garlic Cloves (minced), 1 tbsp Dried Oregano, 1 tbsp Dried Basil, 1 tsp Salt, and 0.5 tsp Black Pepper. Cook for another 1-2 minutes until the garlic is fragrant. Remove from heat and let cool slightly.

Step 2: Mix the Cheese Filling

In a large bowl, combine the 1.5 cups Ricotta Cheese, 1 whole Large Egg, 0.75 cup Parmesan Cheese, 1 cup of the 2 cups Mozzarella Cheese, and 0.25 cup Fresh Parsley. Stir until well mixed and creamy.

Add the cooled meat mixture to the cheese mixture and fold everything together until evenly combined. The filling should be thick but still spreadable. I’ve found that letting it sit for 5 minutes helps the flavors meld before stuffing.

Step 3: Stuff the Manicotti Tubes

Preheat your oven to 375°F. Spread 1 cup of the 3 cups Marinara Sauce on the bottom of a 9×13-inch baking dish. This prevents the pasta from sticking and adds moisture.

Transfer the filling to a piping bag or a large zip-top bag with a corner snipped off. Pipe the filling into each of the 8 pieces Manicotti Pasta Tubes, packing it in gently but firmly. Place the stuffed tubes seam-side up in the baking dish.

Step 4: Bake Until Bubbly and Golden

Pour the remaining 2 cups Marinara Sauce over the stuffed manicotti, spreading it evenly to cover all the tubes. Sprinkle the remaining 1 cup Mozzarella Cheese on top, ensuring every tube gets a good layer.

Cover the dish with foil and bake for 30 minutes. Then, remove the foil and bake for another 15-20 minutes until the cheese is melted, golden, and bubbly and the pasta is tender. Let it rest for 5 minutes before serving to allow the filling to set.

Health Benefits of These Flavors

Protein Powerhouse

This dish packs a serious protein punch with 1 lb ground beef and 0.5 lb ground pork in the filling alone. That’s about 50 grams of protein per serving, perfect for muscle repair and keeping you full for hours. My family stays energized all evening after this meal. 💪

Calcium-Rich Cheeses

The 1.5 cups ricotta, 2 cups mozzarella, and 0.75 cup Parmesan provide a calcium boost that supports bone health. One serving delivers about 30% of your daily calcium needs—great for growing kids like my daughter Lily.

Iron Boost

Beef and pork are excellent sources of heme iron, the most easily absorbed form. This recipe provides about 3.5mg of iron per serving, helping prevent fatigue and supporting red blood cell production. I notice I feel more energetic when we eat this regularly.

B Vitamin Complex

The meat filling is rich in B vitamins, particularly B12 and B6, which are essential for energy metabolism. These nutrients help convert food into fuel your body can use. The pork adds extra thiamine (B1) for nervous system health.

Healthy Fats Balance

While this is a rich dish, the combination of olive oil and cheese provides a balance of saturated and unsaturated fats. The whole-milk ricotta adds healthy fats that satisfy cravings while providing essential fatty acids. 🥗

Lycopene from Tomato

The 3 cups marinara sauce brings lycopene, a powerful antioxidant linked to heart health. Cooked tomatoes, like in marinara, have even higher lycopene content than raw. This adds a nutritional boost to every flavorful bite.

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