This easy baked stuffed manicotti combines uncooked pasta tubes filled with string cheese, marinara sauce, and seasoned ground beef in a single baking dish, requiring no stovetop and minimal prep for a complete weeknight dinner.
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Preheat your oven to 350°F (175°C).
Arrange the uncooked manicotti shells in a single layer in a baking dish.
Carefully stuff each manicotti shell with one mozzarella string cheese stick.
Pour the marinara sauce evenly over the stuffed pasta.
Top with the cooked and crumbled ground beef.
Season with garlic powder, Italian seasoning, salt, and pepper.
Pour one cup of water into the baking dish, around the edges of the pasta.
Cover the baking dish tightly with aluminum foil.
Bake for 30 minutes.
Carefully remove the foil and top the pasta with shredded mozzarella and parmesan cheese.
Return the dish to the oven and bake uncovered for another 20 minutes, or until the cheese is melted and bubbly.
Garnish with dried parsley before serving.
Store covered in the refrigerator up to 4 days. Reheat covered in a 350°F oven for 20-25 minutes or microwave individual portions until warmed through.
No. This is a dump-and-bake recipe, so the uncooked manicotti tubes are stuffed and baked directly in the sauce and water, which softens them as they bake.
Yes. Assemble the dish, cover with foil, and refrigerate up to 24 hours before baking. Add 10-15 minutes to the bake time if starting from cold.
Yes. Mix 15 oz ricotta with 1 cup shredded mozzarella, 1/4 cup parmesan, 1 egg, and 1 tsp Italian seasoning, then pipe or spoon into tubes.
Cover with foil and reheat at 350°F for 20-25 minutes, or microwave individual portions covered for 1-2 minutes until warmed through.
