Extra Veggie Manicotti with Meat Sauce

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Extra Veggie Manicotti with Meat Sauce

This Extra Veggie Manicotti with Meat Sauce is big pan of comfort food! Entirely homemade, it's creamy cheesy stuffed manicotti pasta with a super hearty tomato sauce loaded with both ground beef and a ton of hidden veggies! This Italian classic is an extra special dinner your family will love!

Prep Time15

Cook Time1

Total Time1 15

Course: Dinner

Cuisine: Italian

Servings: to 6

Calories: 1041kcal

Author: Meryl Downing

Ingredients

For the Sauce

1 pound ground beef
1 small onion
1 red bell pepper
1 small zucchini
½ teaspoon kosher salt
8 grinds fresh black pepper
3 cloves garlic
1 teaspoon Italian seasoning
1 teaspoon brown sugar
1 8 oz can tomato paste
1 28 oz can crushed tomato

For the Filling

8 ounces manicotti pasta
15 ounces ricotta cheese about 2 cups
1 egg
¼ teaspoon kosher salt
8 grinds fresh black pepper
½ teaspoon garlic powder
½ teaspoon Italian seasoning (optional) or 2 Tablespoons fresh chopped parsley or spinach
3 cups mozzarella, provolone or white cheddar cheese shredded (divided)
½ cup Parmesan cheese shredded (divided)

Instructions

For the Sauce

In a large pot over medium heat, begin to brown the ground beef.
Chop the onion, bell pepper and zucchini into large chunks. Add to a food processor and puree.
Move the ground beef to the side of the pot and add the veggies to the other. Season everything with the salt and pepper. It's ok if the ground beef is not done cooking when you add the veggies. They will finish cooking together, about 15 minutes. Stir occasionally, keeping the beef to one side and the veggies to the other.
When the beef is completely browned, add the garlic, Italian seasoning and brown sugar and stir well to combine.
Add the tomato paste and crushed tomato and simmer over low heat while you prepare everything else.
Meanwhile, set a large pot of water to boil. Add a pinch of salt and cook the manicotti about 9 minutes. Drain and rinse briefly under cold water just so you can handle it.

For the Filling

In a bowl, mix together the ricotta, egg, seasonings, and half the shredded cheese.

To Assemble

Add about 1 to 2 cups of sauce to the bottom of a 9x13 baking dish.
Fill the manicotti pasta with the cheese mixture. An easy trick is to slit the manicotti open with your fingers along one of the groves and use a spatula to smear in the ricotta filling. Roll the manicotti back up and lay in the sauce, seam side down. You could also use a piping bag or a ziploc bag with the corner snipped.
A whole box of manicotti will fit in a baking pan if you squeeze it, or you can put the few extra in a small additional baking pan. Top with more sauce and sprinkle with the remaining shredded cheese.
Bake at 375℉ for 30 to 40 minutes or until heated through and bubbly. Broil the top for a minute or so to caramelize the cheese if you like!

Notes

Make Ahead - Manicotti can be made ahead unbaked, covered with foil and refrigerated up to 2 days in advance or frozen. If baking from the refrigerator, you may want to keep it covered with foil for 30 minutes, then remove the foil and bake until hot and bubbly.
Short Cuts - You could use a jar of store-bought marinara sauce for this recipe, made with or without the meat and veggies.
Veggie Options - The hidden veggies are optional and can be left out or substituted with a small amount of carrot, celery, mushroom, kale or spinach. They do add flavor and nutrition!
The Fat From the Beef can be drained if you like. It can also be substituted with bulk Italian sausage.

Nutrition