Easy 30-Minute Ina Garten Stuffed Manicotti Recipe You’ll Love

Stuffed manicotti transforms ordinary pasta into a mouthwatering culinary adventure that beckons comfort and warmth.

Creamy cheese and savory meat nestle inside delicate pasta tubes, creating a symphony of textures and flavors.

Each bite promises a delightful blend of rich ingredients that dance across your palate.

Italian cuisine reaches new heights with this classic dish that feels both sophisticated and deeply satisfying.

Hearty and indulgent, these pasta shells carry a perfect balance of protein and dairy that makes meals memorable.

Home cooks appreciate how simple techniques can elevate everyday ingredients into something spectacular.

The magic of this recipe lies in its ability to bring families together around a steaming, irresistible centerpiece: come hungry and leave enchanted.

Easy Variations on Ina Garten Stuffed Manicotti

• Vegetarian Delight: Replace ground beef with sautéed mushrooms, spinach, and roasted zucchini for a hearty meatless version that's packed with flavor and nutrients.
• Spicy Mediterranean Blend: Add crumbled feta cheese, chopped kalamata olives, and red pepper flakes to the filling for a tangy, zesty Mediterranean-inspired manicotti.
• Seafood Fusion: Substitute the beef with flaked crab meat or chopped shrimp, incorporating fresh dill and lemon zest to create a light, oceanic twist on the classic recipe.
• Herb-Infused Gourmet: Mix fresh basil, thyme, and rosemary into the cheese filling, then top with a drizzle of truffle oil before baking for an elevated, aromatic experience.

Final Thoughts on Ina Garten Stuffed Manicotti

Manicotti masterpieces emerge from Ina Garten’s kitchen, transforming simple ingredients into culinary poetry.

Mediterranean comfort glides through each cheese-laden pasta tube, whispers of parsley and garlic dancing across palates.

Hearty meat and creamy ricotta create symphonic layers of flavor, promising satisfaction with every forkful.

Familiar Italian traditions mingle with contemporary cooking techniques, elevating home dining experiences.

Parmesan and mozzarella weave golden-brown magic across this classic dish, inviting warmth and connection.

Passionate cooks: this recipe beckons you to explore, share its delicious narrative across social platforms, and celebrate kitchen creativity with enthusiasm.

Why Ina Garten’s Stuffed Manicotti Pleases a Crowd

• Savor Layered Flavor Explosion: Each bite delivers a perfect harmony of rich beef, creamy cheeses, and zesty marinara sauce that creates a mouthwatering combination of taste sensations.
• Master Comfort Food Simplified: This recipe transforms complex Italian cuisine into an approachable, delicious meal that looks impressive but requires minimal technical cooking skills for home chefs.
• Quick and Satisfying Weeknight Dinner: Ready in just 55 minutes, this hearty manicotti provides a complete meal that feeds a family or offers delightful leftovers with minimal preparation time and maximum flavor payoff.

Core Ingredients for Ina Garten Stuffed Manicotti

• Manicotti: Large tube-shaped pasta perfect for stuffing, holds rich fillings beautifully.

• Ground Beef: Provides hearty protein and rich flavor to the filling.
• Onion: Adds sweetness and depth to the meat mixture, enhances overall taste.

• Ricotta Cheese: Creamy base for the filling, creates smooth and rich texture.
• Mozzarella Cheese: Melts beautifully, provides stretchy and gooey element.
• Parmesan Cheese: Adds sharp, salty flavor and helps bind the filling.

• Parsley: Fresh herb that brightens the filling with a clean, green flavor.
• Garlic: Aromatic ingredient that adds intense, savory notes to the filling.
• Salt: Enhances all other flavors in the dish.
• Black Pepper: Provides subtle heat and complexity to the seasoning.

• Marinara Sauce: Classic Italian tomato sauce that complements the cheesy filling.
• Olive Oil: Helps prevent sticking and adds a subtle fruity undertone.
• Butter: Creates a rich, golden crust on top of the manicotti.

Method for Making Ina Garten Stuffed Manicotti

Step 1: Sauté The Meat Mixture

• Coarsely chopped onion
• Ground beef

Season with salt and pepper. Cook until beef browns and onions become translucent (about 5 minutes). Let the mixture cool completely.

Step 2: Prepare Manicotti Pasta

Boil a large pot of salted water. Add manicotti and cook until slightly softened but still firm (4-6 minutes). Transfer pasta to a baking sheet brushed with olive oil using a slotted spoon. Allow to cool.

Step 3: Create Cheese Filling

• Ricotta cheese
• 1 1/2 to mozzarella cheese
• Parmesan cheese
• Chopped fresh parsley
• Minced garlic
• Salt and pepper to taste

Gently fold in the cooled meat mixture until well blended.

Step 4: Assemble The Dish

Preheat oven to 350°F. Brush a 13×9-inch glass baking dish with olive oil. Spread 1 marinara sauce on the bottom. Carefully stuff each manicotti with the cheese-meat mixture. Arrange in a single layer. Pour remaining marinara sauce over the stuffed pasta.

Step 5: Bake To Perfection

Sprinkle remaining mozzarella and Parmesan cheese on top. Dot with small butter pieces. Bake uncovered for 30-35 minutes until sauce bubbles and top turns golden. Let the dish rest 5 minutes before serving.

Tips for Success with Ina Garten Stuffed Manicotti

• Elevate Flavor Exploration: Swap ground beef with spicy Italian sausage or lean ground turkey to transform the dish's taste profile and surprise your dinner guests.
• Prevent Pasta Pitfalls: Undercook manicotti shells slightly to guarantee they maintain structure during stuffing and baking, avoiding mushy texture.
• Cheese Fusion Finesse: Allow ricotta, mozzarella, and parmesan to reach room temperature before mixing, creating a smoother, more harmonious blend.
• Strategic Stuffing Technique: Employ a zip-lock bag with corner snipped off as a makeshift piping tool for precise, mess-free pasta filling.
• Moisture Management Magic: Layer marinara sauce generously on bottom and top of baking dish to ensure creamy, well-saturated manicotti every time.

Keeping Ina Garten Stuffed Manicotti Fresh

• Freeze Method: Seal completely prepared manicotti in heavy-duty freezer bags, removing all air pockets. Label bags with date and contents. Place flat in freezer to maximize space and prevent potential sauce leakage. Frozen manicotti will maintain excellent quality for 2-3 months.
• Refrigeration Method: Store individual portions wrapped tightly in plastic wrap inside airtight containers. Keeps perfectly fresh for 3-4 days. Stack carefully to prevent crushing delicate pasta edges. Position containers in coolest part of refrigerator for optimal preservation.
• Reheating Method: Warm directly from refrigerated state in preheated oven at 350°F. Cover with aluminum foil to lock in moisture and prevent edges from becoming crispy. Add extra marinara sauce before heating to restore original saucy texture. Heat for 15-20 minutes until internal temperature reaches 165°F.

Ina Garten Stuffed Manicotti Recipe

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4.7 from 37 reviews

• Total Time: 55 minutes
• Yield: 6 1x

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Description

Ina Garten’s stuffed manicotti brings Italian comfort straight to your kitchen with rich ricotta and herbs nestled in delicate pasta shells. Creamy cheese and marinara sauce create a luxurious dinner that delivers pure Mediterranean warmth you’ll savor with each delightful bite.

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Ingredients

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Pasta:

• 14 (8-ounce package) manicotti

Meat:

• 1 pound ground beef
• 1 medium onion, coarsely chopped
• 2 garlic cloves, minced

Other Ingredients:

• 4 teaspoons olive oil
• 3 cups marinara sauce
• 2 tablespoons butter, cut into pieces
• Salt and freshly ground black pepper
• 1 (15-ounce) container whole-milk ricotta
• 3 cups shredded mozzarella
• 1 cup grated Parmesan
• 2 tablespoons chopped fresh Italian parsley leaves

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Instructions

1. Craft a flavorful meat base by heating olive oil in a skillet over medium temperature. Gently sauté finely chopped onions and ground beef, seasoning with salt and pepper. Cook until the beef develops a rich brown color and onions turn translucent, approximately 5 minutes. Transfer the mixture to a separate container and let it cool to room temperature.
2. Prepare pasta by bringing a large pot of salted water to a rolling boil. Carefully introduce manicotti shells and cook until they reach a slightly softened yet firm texture, roughly 4-6 minutes. Extract the pasta shells using a slotted spoon and arrange them on an olive oil-brushed baking sheet to cool.
3. Create a creamy filling by combining ricotta cheese, shredded mozzarella (1 1/2 to 2 cups), grated Parmesan (1/2 cup), and freshly chopped parsley in a spacious mixing bowl. Incorporate minced garlic, then season with salt and pepper to enhance the flavor profile. Gently fold the cooled meat mixture into the cheese blend until thoroughly incorporated.
4. Preheat the oven to 350°F (175°C). Generously brush a 13×9-inch glass baking dish with olive oil. Spread a generous layer of marinara sauce (1 1/2 cups) across the bottom of the dish. Methodically fill each manicotti shell with the prepared cheese-meat mixture, positioning them in a single layer. Cascade the remaining marinara sauce over the stuffed shells.
5. Final preparation involves generously sprinkling the remaining mozzarella and Parmesan cheese across the top. Strategically place small butter fragments over the cheese layer. Bake uncovered for 30-35 minutes, watching for bubbling sauce and a golden-brown cheese topping. Allow the dish to rest for 5 minutes before serving to let the flavors meld and settle.

Notes

• Cool meat mixture completely to prevent cheese from scrambling when mixing.
• Use slotted spoon for gentle pasta transfer, maintaining delicate tube structure.
• Slightly undercook pasta to avoid mushiness during final baking process.
• Whole milk ricotta guarantees maximum creaminess and rich texture in filling.
• Fresh parsley adds vibrant, herbaceous brightness to the hearty cheese mixture.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 554 kcal
• Sugar: 5 g
• Sodium: 980 mg
• Fat: 30 g
• Saturated Fat: 13 g
• Unsaturated Fat: 14 g
• Trans Fat: 1 g
• Carbohydrates: 41 g
• Fiber: 2 g
• Protein: 34 g
• Cholesterol: 90 mg