This Meatball Stuffed Manicotti is an easy weeknight baked pasta that delivers the comfort of Sunday dinner. Instead of the usual ricotta filling, the tubes are filled with a seasoned meatball-style mixture that cooks tender inside the pasta while baking in marinara sauce under a blanket of melted mozzarella.
Meatball Stuffed Manicotti
If you love spaghetti and meatballs but want something a little different, this recipe is for you. The entire dish cooks in the oven—no pre-boiling of noodles required—and it’s a great candidate for the slow cooker if you prefer to keep the kitchen cool. The rich meat filling, bright marinara, and a side of creamed spinach make this feel special without a lot of fuss.
Why you’ll love this dish
- Meaty, satisfying filling: A ground beef meatball mix replaces ricotta for deeper, heartier flavor.
- Hands-off finishing: Baking covered keeps the pasta tender and the meat juicy.
- Moist, spoonable sauce: A little water added to the jar sauce ensures the bake stays saucy, not dry.
- Creamed spinach: A quick stovetop side with a hint of nutmeg elevates the plate.
- Great leftovers: Reheats well and tastes just as comforting the next day.
Recipe shopping list
Plan ahead with this shopping list. Quantities and the full printable recipe are included in the recipe card below.
- Manicotti noodles – tubes designed for stuffing; handle gently so they don’t crack.
- Ground beef – the base of the filling; ground turkey can be used with a splash more milk.
- Italian bread crumbs – add seasoning and structure; plain crumbs plus Italian seasoning also work.
- Vidalia or sweet onion – finely diced for mild onion flavor.
- Fresh parsley – brightens the filling; dried parsley is an acceptable substitute.
- Garlic – minced, for classic savory depth.
- Parmesan cheese – salty, nutty accent; pecorino can be substituted for stronger flavor.
- Egg and whole milk – bind and tenderize the filling.
- Jarred pasta sauce – use a sauce you enjoy; water added to the jar helps finish the noodles in the bake.
- Mozzarella – sliced or shredded for a melty top layer.
- Frozen chopped spinach – convenient; thaw and squeeze or cook off excess moisture.
- Olive oil, minced garlic, heavy cream, chicken stock, and nutmeg – for the creamed spinach.
How to make this recipe (overview)
Below is a quick overview of the steps. Use the complete recipe card further down for exact amounts and times.
- Preheat: Set the oven to 350°F.
- Mix the filling: Combine ground beef, breadcrumbs, diced onion, parsley, garlic, parmesan, egg, and milk until evenly blended.
- Sauce the pan: Spread half of the jarred sauce in a 9×13-inch baking dish.
- Stuff the noodles: Gently pack the meat mixture into each manicotti tube and arrange them snugly in the dish. (See image below.)
- Finish with sauce and water: Add 3/4 cup water to the remaining sauce in the jar, shake to combine, then pour over the stuffed noodles so they stay moist as they cook.
- Add cheese: Lay slices of mozzarella over the top.
- Cover and bake: Tightly cover the pan with nonstick or well-sprayed foil and bake 45–55 minutes, until the internal temperature of the meat reaches at least 160°F.
- Creamed spinach: About 30 minutes into the bake, sauté the thawed spinach with olive oil and garlic, stir in cream, stock, and a pinch of nutmeg, and simmer 5–10 minutes until slightly thickened.
- Serve: Spoon a bed of creamed spinach onto each plate and top with a portion of manicotti. Add garlic bread and a green salad if desired.
Recipe FAQ
Keep the manicotti and sauce in an airtight container in the refrigerator for up to four days. If possible, store the creamed spinach separately to preserve its texture.
Reheat gently in a 325°F oven, covered, until heated through. You can microwave portions; add a spoonful of sauce over the pasta and cover to trap steam so it stays moist.
Yes. Assemble the pan, cover, and refrigerate for up to 24 hours. When baking from cold, keep it covered and add about 10–15 minutes to the cook time.
Yes. Layer and build the dish as instructed, then cook on high for 2 to 2 1/2 hours (times vary by model) until the meat reaches at least 160°F and the pasta is tender. Keep the lid on to ensure even cooking.
Mix half ground Italian sausage with beef for extra flavor, add chopped basil to the filling, swap mozzarella for provolone, or stir grated parmesan into the creamed spinach for more depth.
Serve this with
This manicotti pairs perfectly with crusty garlic bread and a crisp green or Greek-style salad for a complete, satisfying meal.
Meatball Stuffed Manicotti
Easy manicotti noodles stuffed with meatball-style filling, baked in marinara and served over creamed spinach. A family-friendly baked pasta that’s simple to prepare and reheats well.
Ingredients
- 1 package manicotti noodles
Meatball Stuffing
- 1 pound ground beef
- 1 cup Italian bread crumbs
- 1/2 cup finely diced Vidalia or sweet onion
- 1/4 cup finely diced fresh parsley
- 2 cloves garlic, minced
- 1/2 cup shredded Parmesan cheese
- 1 egg, lightly beaten
- 1/4 cup whole milk
Sauce
- 1 jar your favorite pasta sauce
- 3/4 cup water
- 8 ounces mozzarella, sliced or shredded
Spinach
- 1 (8-ounce) package frozen chopped spinach
- 1–2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1/3 cup heavy cream
- 1/8 cup chicken stock
- 1/4 teaspoon nutmeg
Instructions
- Preheat oven to 350°F.
- Combine ground beef, breadcrumbs, onion, parsley, garlic, Parmesan, egg, and milk until evenly mixed.
- Pour half the jarred sauce into a 9×13-inch baking dish and spread to coat the bottom.
- Gently stuff the beef mixture into each manicotti tube and arrange them in the dish.
- Add 3/4 cup water to the remaining sauce in the jar, shake to combine, then pour over the stuffed noodles. Top with mozzarella slices.
- Cover tightly with nonstick foil or well-sprayed foil and bake 45–55 minutes, until the meat reaches at least 160°F.
- About 30 minutes into the bake, sauté the spinach with olive oil and garlic over medium heat until thawed and excess moisture is cooked off. Stir in cream, chicken stock, and nutmeg and simmer 5–10 minutes until slightly thickened.
- Serve each portion of manicotti on a bed of creamed spinach. Enjoy with garlic bread and a salad if desired.
Nutrition (estimate per serving)
Calories: 424 • Total Fat: 27g • Saturated Fat: 12g • Cholesterol: 112mg • Sodium: 630mg • Carbohydrates: 17g • Fiber: 2g • Sugar: 3g • Protein: 29g
Nutrition data is an estimate. Consult a trusted source if you need precise nutrition information for medical purposes.
