Million Dollar Manicotti Recipe

I riffed on a classic, stuffing pasta with ricotta and fennel-spiced pork to make Italian Sausage Manicotti with a crunchy herb finish and a bright pop of lemon.

I never set out to invent a legend, but this Million Dollar Manicotti kept showing up at my table and refusing to be ignored. I stuff each tube with ricotta cheese, but what makes it sing is the contrast with bold marinara sauce, unexpected richness that makes you tilt your head and wonder why youve never tried it before.

People call it a Meaty Manicotti Recipe or even a Sausage Stuffed Manicotti Recipe when I bring it to potlucks, though its sneakiness is more than that. If you like dramatic dinner ideas that still feel easy you might get hooked.

Ingredients

• manicotti shells: starchy, mostly carbs, hold filling and give chewy comforting bite
• Ground beef adds savory protein and fat, boosts richness and meaty flavor
• ricotta’s mild and creamy, good protein, helps lighten heavy fillings, not too salty
• Cream cheese gives silky texture, big fat content, makes sauce taste richer
• Mozzarella melts long and stringy, mostly fat and protein, mild milky flavor
• Tomato sauce gives acidity, umami and sweetness, adds vitamin C and lycopene
• Parmesan is salty, nutty, adds savory depth and that nice umami kick
• Fresh basil perks up the whole dish, bright herbal notes and slight peppery sweet

Ingredient Quantities

• 12 dried manicotti shells
• 1 pound lean ground beef
• 1 tablespoon olive oil
• 1 small yellow onion (about 1/2 cup)
• 2 cloves garlic
• 1 (15 ounce) container ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/4 cup fresh parsley (optional)
• 1 (24 ounce) jar marinara sauce or crushed tomatoes
• 8 ounces cream cheese
• 1/2 cup heavy cream or half and half
• 1/2 teaspoon sugar (optional)
• Salt
• Freshly ground black pepper
• Fresh basil leaves (optional)

How to Make this

1. Preheat oven to 375 F. Bring a big pot of salted water to a boil and cook 12 dried manicotti shells according to package directions but stop 1 to 2 minutes before fully tender so they stay firm for filling; drain, rinse under cold water and lay on a kitchen towel so they don’t stick.

2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 small chopped yellow onion and cook until soft, about 4 minutes. Stir in 1 pound lean ground beef, season with salt and freshly ground black pepper, and cook until no pink remains; add 2 minced garlic cloves in the last minute. Drain any excess fat.

3. Pour the cooked beef/onion into the jar of 24 ounce marinara sauce (or crushed tomatoes) in the skillet, add 8 ounces cream cheese (softened) and 1/2 cup heavy cream or half and half, then heat gently until the cream cheese melts and the sauce is smooth; taste and add 1/2 teaspoon sugar if the tomatoes are too acidic, plus more salt and pepper as needed.

4. In a large bowl mix 1 (15 ounce) container ricotta cheese, 1 large beaten egg, 1 cup of the shredded mozzarella (reserve the rest for topping), 1/2 cup grated Parmesan cheese, 1 teaspoon Italian seasoning, and 1/4 cup chopped fresh parsley if using. Season the cheese mixture with salt and pepper to taste.

5. Fill a large zip-top bag or piping bag with the ricotta mixture, snip a corner and gently pipe the filling into each manicotti shell, or use a small spoon to stuff them carefully so they don’t tear. You should have 12 filled shells.

6. Spread about a cup of the prepared creamy meat-tomato sauce in the bottom of a 9×13 baking dish so shells won’t stick. Arrange the filled shells in a single layer on the sauce.

7. Pour remaining sauce over the shells, trying to cover them so they heat through evenly. Sprinkle the reserved shredded mozzarella (about 1 cup) and a little extra Parmesan on top.

8. Cover the dish tightly with foil and bake at 375 F for 20 minutes, then remove the foil and bake another 10 to 12 minutes until cheese is melted and bubbly and edges are golden.

9. Let the Million Dollar Manicotti rest 5 minutes before serving. Scatter torn fresh basil leaves and extra chopped parsley on top if you like. Serve hot with a simple salad, garlic bread, whatever you want.

Equipment Needed

1. Large stock pot for boiling the shells, big enough for 12 shells
2. Colander or strainer to drain and rinse
3. Large skillet for browning the beef and making the sauce
4. Large mixing bowl to mix the ricotta filling
5. Measuring cups and spoons
6. 9×13 baking dish and aluminum foil to cover
7. Piping bag or large zip top bag (snip a corner) plus a small spoon for stuffing
8. Chef’s knife and cutting board for the onion and herbs
9. Wooden spoon or heatproof spatula and oven mitts for handling the hot dish

FAQ

Million Dollar Manicotti Recipe Substitutions and Variations

• Ground beef: use ground turkey or chicken (leans out the dish), swap in sweet or hot Italian sausage for more kick, or try plant based crumbles if you want vegetarian — cooks about the same, just brown and drain as usual.
• Ricotta cheese: cottage cheese (pulse in a blender for smoother texture), mascarpone for richer creaminess, or silken tofu seasoned with salt and lemon for a dairy free option.
• Manicotti shells: jumbo pasta shells, cannelloni tubes, or no boil lasagna sheets rolled up to fit the filling, all work fine if you adjust filling amount.
• Cream cheese + heavy cream: mascarpone alone, creme fraiche, or full fat Greek yogurt thinned with a little milk will give similar creaminess, taste will be slightly different but still delicious.

Pro Tips

– Don’t overcook the shells, cook them a minute or two under and rinse with cold water so they stay firm. If you stuff them right away the filling will squish them, so chill the ricotta mix 10 to 15 minutes first — it firms up and pipes cleaner and easier.

– Brown the beef well and taste the sauce before you bake. If it’s acidic add a pinch of sugar or a pat of butter, and if it’s too thin just simmer it down a few minutes to concentrate the flavor.

– Use a piping bag or a zip-top with a corner snipped to fill the shells; spooning usually rips them. Lay shells on a lightly oiled towel or parchment so they don’t stick, and put a thin layer of sauce under them in the dish so they won’t stick to the pan.

– Freshly grate your mozzarella and Parmesan for better melt and flavor, and save some cheese to sprinkle on top. Let the baked dish rest at least 5 to 10 minutes before serving so the filling sets and the shells don’t fall apart.