This post is sponsored by Barilla.
My Best and Easy Manicotti is filled with two kinds of cheese, as well as ricotta, and a simple beef and sausage mixture, which is all topped off using Vero Gusto Calabrian Marinara pasta sauce.
The cheese combined with the Barilla Manicotti pasta and their savory sauce creates such a mouthwatering flavor. I have really fallen in love with using these Manicotti shells, it’s just so easy to fill them with whatever mixture you want and then just bake them!
Stuffed Manicotti Recipe
Manicotti is such a fun Italian dish, and although it is so popular when I make it for family and friends, I find very few other people make it at home. Manicotti are large pasta shells, which are stuffed to fill them with texture and flavor. I’m calling this Best and Easy Manicotti as it is just that – a recipe that always comes out tasting amazing, and which is super simple to follow and get right.
Why Barilla?
In any pasta dish, it’s vital to get the pasta right. It’s the heart and soul of the meal, so if it’s too thick or sticky, it will ruin the whole thing. Barilla pasta always cooks perfectly al dente if you follow the box timings, and this Manicotti is no different. Their Vero Gusto sauce is one of the other key ingredients that keeps this recipe easy and fail safe. Getting these vital ingredients from a trusted brand, and one that adds authentic Italian flair and flavor, sets you up for a win with this dish before you’ve even started cooking.
Tips for Perfect Manicotti Pasta
Barilla pasta cooks really well, so you won’t struggle, but here are my tips to help you strive for perfection!
- Al Dente: Leave your Manicotti just a little bit firm (see the box for timing details). This will make stuffing the shells easier, and they will soften in the oven to become perfect.
- Don’t forget to add that salt: Pop a little salt in the water as you begin cooking the Manicotti. It brings out the pasta flavor, so it really pops!
Tell Me How You Get On!
So, guys! If you make this Best and Easy Manicotti, please leave a comment and indeed give this recipe a share! I love to hear from all of you, and to that end, I always do my best to respond to your comments. Lastly, if you do make this recipe, don’t forget to tag me onTik Tok or Instagram! Because I like to look through and see your creations. Post to Instagram stories too so I can easily share with my fans!
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Best Easy Manicotti
My Best and Easy Manicotti is filled with two kinds of cheese, as well as ricotta, and a simple beef and sausage mixture, which is all topped off using Vero Gusto Calabrian Marinara pasta sauce.
The cheese combined with the Barilla Manicotti pasta and their savory sauce creates such a mouthwatering flavor. I have really fallen in love with using these Manicotti shells, it’s just so easy to fill them with whatever mixture you want and then just bake them! You can shop for most of the ingredients here!
Ingredients
- 1 box of Barilla Manicotti shells
- 1 jar of Barilla Vero Gusto Sauce Calabrian Marinara
- 3 tablespoons olive oil
- 1 medium onion, diced
- 1/2 pound ground beef (85% lean)
- 1/2 pound Italian sausage, casings removed
- 2 cloves garlic, chopped
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- Kosher salt
- 2 cups ricotta cheese
- 1/4 teaspoon freshly ground black pepper
- 3 cups shredded mozzarella cheese
- 1 cup (90 g) grated parmesan cheese, plus more for serving
Instructions
Method:
- Preheat the oven to 375°F.
- In a large skillet, heat 2 tablespoons of the oil over medium heat. Add the onion, beef, and sausage and cook until browned, 8 to 10 minutes. Stir in the garlic, pepper flakes, and oregano. Transfer to a large bowl and let cool.
- Bring a large pot of salted water to a boil and cook the manicotti for 3 minutes less than the package directions. Drain the manicotti and arrange on a baking sheet brushed with oil and let cool.
- In a medium bowl, mix together the ricotta, pepper, 1/2 teaspoon salt, half the mozzarella, and half the parmesan. Stir the cheese mixture into the beef mixture.
- Fill a gallon-size zip-top bag with the beef and cheese mixture, snip a corner, and pipe it into each end of the manicotti shells.
- Spoon 1 cup Barilla Vero Gusto Sauce Calabrian Marinara onto the bottom of a 13 x 9-inch baking dish.
- Arrange the stuffed shells in the baking dish in one even layer.
- Spoon the rest of the sauce on top and sprinkle with the leftover cheeses.
- Bake until the cheese starts to brown on top, 20 to 25 minutes.
- Let cool for 5 minutes before serving.
