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Million Dollar Manicotti Recipe

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★★★★★

4.6 from 475 reviews

Million Dollar Manicotti is a classic Italian-American comfort dish featuring pasta shells filled with a creamy ricotta cheese mixture, smothered in a rich, homemade meat tomato sauce, and topped with melted mozzarella and Parmesan cheese. This hearty baked pasta is perfect for family dinners or special occasions, delivering layers of savory flavors and a satisfying cheesy finish.

Ingredients

Scale

Manicotti and Filling

  • 12 dry manicotti shells
  • 30 ounces ricotta cheese (full-fat, preferably whole milk)
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Meat Sauce

  • 1 pound ground beef (or Italian sausage, casings removed)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon sugar
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste

Topping

  • 8 ounces mozzarella cheese, shredded
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Prepare the Meat Sauce: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef (or Italian sausage) and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Pour in the crushed tomatoes, tomato sauce, and tomato paste. Stir in the dried oregano, dried basil, sugar, red pepper flakes (if using), salt, and pepper. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, stirring occasionally. Taste and adjust seasonings as needed.
  2. Prepare the Ricotta Filling: In a large bowl, combine the ricotta cheese, beaten egg, grated Parmesan cheese, chopped fresh parsley, garlic powder, salt, and pepper. Mix well until combined and smooth. Taste and adjust seasonings as needed.
  3. Cook the Manicotti Shells: Bring a large pot of salted water to a boil. Add the manicotti shells and cook according to package directions (usually 8-10 minutes) until slightly softened but still firm. Drain well and rinse with cold water. Lay the cooked manicotti shells on a baking sheet lined with parchment paper to cool slightly.
  4. Fill the Manicotti Shells: Transfer the ricotta filling to a large piping bag fitted with a wide tip. Pipe the filling into each manicotti shell, starting from one end and working your way to the other. Alternatively, use a small spoon or a Ziploc bag with a corner snipped off to fill the shells.
  5. Assemble and Bake: Preheat oven to 375°F (190°C). Spread a thin layer of meat sauce in the bottom of a 9×13 inch baking dish. Arrange the filled manicotti shells in a single layer in the baking dish. Pour the remaining meat sauce over the manicotti, covering them completely. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  6. Rest and Serve: Let the manicotti rest for 10-15 minutes before serving. Serve with garlic bread, a side salad, or roasted vegetables for a complete meal.

Notes

  • For a vegetarian version, omit the meat and use a hearty marinara sauce or sautéed mushrooms instead.
  • Ensure manicotti shells are cooked al dente as they will continue to cook in the oven.
  • Using fresh parsley brightens the ricotta filling flavor; flat-leaf parsley is preferred.
  • Letting the sauce simmer longer (up to 1 hour) will deepen the flavor.
  • To make filling easier, use a piping bag or a Ziploc bag with the corner cut off.
  • Covering with foil during baking keeps the cheese from browning too quickly while fully melting it.
  • Leftovers store well refrigerated for up to 3 days and freeze nicely for up to 2 months.

Keywords: Manicotti, Baked Pasta, Italian Comfort Food, Ricotta Cheese, Meat Sauce, Family Dinner

Find it online: https://thedishspot.com/million-dollar-manicotti-recipe/