Extra Veggie Manicotti with Meat Sauce

Why You’ll Love This Recipe

This dish is the best of both worlds: indulgent and nutritious. It packs in extra vegetables without sacrificing flavor, thanks to the savory meat sauce and creamy cheese filling. It’s ideal for meal prepping, feeding a crowd, or freezing for later. The classic Italian flavors shine through, while the veggie boost adds texture, color, and wholesome goodness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

manicotti pasta shells
ground beef or Italian sausage
olive oil
yellow onion
garlic
zucchini
carrot
baby spinach
crushed tomatoes
tomato paste
dried oregano
dried basil
salt
black pepper
ricotta cheese
shredded mozzarella cheese
grated Parmesan cheese
egg
fresh parsley (optional, for garnish)

Directions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook manicotti shells according to package instructions until al dente. Drain and lay flat to cool.
3. Heat olive oil in a large skillet over medium heat. Add chopped onion, garlic, zucchini, and carrot. Cook until soft, about 5–7 minutes. Stir in spinach and cook until wilted. Remove from heat and let cool slightly.
4. In the same skillet, add ground beef or sausage. Cook until browned, breaking it up with a spoon. Drain excess fat if needed. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 10–15 minutes.
5. In a large bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, and sautéed vegetables. Season with salt and pepper.
6. Spoon the cheese and veggie mixture into a piping bag or use a small spoon to fill each manicotti shell.
7. Spread a thin layer of meat sauce in the baking dish. Arrange the filled shells over the sauce. Pour remaining meat sauce over the top and sprinkle with the remaining mozzarella cheese.
8. Cover with foil and bake for 25 minutes. Uncover and bake an additional 10–15 minutes, until the cheese is bubbly and golden.
9. Garnish with fresh parsley if desired. Let sit for a few minutes before serving.

Servings and timing

This recipe serves 6–8 people.
Prep time: 30 minutes
Cook time: 40 minutes
Total time: 1 hour 10 minutes

Variations

• Vegetarian option: Omit the meat and double the vegetables or use lentils for a hearty meat-free version.
• Cheese lover’s: Add provolone or fontina to the cheese mix for extra creaminess.
• Spicy kick: Use spicy Italian sausage or add red pepper flakes to the sauce.
• Low-carb twist: Substitute manicotti with large zucchini slices rolled around the filling.
• Mushroom boost: Add finely chopped mushrooms to the meat sauce for extra depth.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual servings in the microwave for 2–3 minutes or cover and reheat in the oven at 350°F (175°C) until warmed through, about 15–20 minutes.
To freeze, assemble the dish without baking. Wrap tightly in foil and freeze for up to 2 months. Bake from frozen, covered, at 375°F (190°C) for about 60–75 minutes, or thaw overnight and bake as directed.

FAQs

Can I make this ahead of time?

Yes, you can assemble the manicotti up to 24 hours in advance. Cover and refrigerate, then bake when ready.

What other vegetables can I use?

Bell peppers, mushrooms, eggplant, or kale can all be great additions or substitutions.

How do I fill the manicotti shells easily?

Use a piping bag or a resealable plastic bag with the corner snipped off for less mess and quicker filling.

Can I use no-boil manicotti?

Yes, but check package instructions as they may require extra sauce or adjusted baking time.

Is ricotta the only cheese option?

You can replace ricotta with cottage cheese or a ricotta-mozzarella blend if desired.

Can I make it without meat?

Absolutely. Skip the meat and use extra veggies or a plant-based ground meat alternative.

Can I use jarred sauce?

Yes, store-bought marinara can be used for convenience, though homemade adds extra flavor.

Should I cover it while baking?

Yes, cover with foil for the first 25 minutes to keep it moist, then uncover to allow the cheese to brown.

How do I prevent the pasta from tearing?

Undercook the shells slightly and handle gently when filling. Let them cool before stuffing.

What can I serve with this?

A simple green salad, garlic bread, or roasted vegetables make excellent side dishes.

Conclusion

Extra Veggie Manicotti with Meat Sauce is a deliciously satisfying meal that delivers comfort, flavor, and nutrition in every bite. With its tender pasta, savory filling, and rich meat sauce, this dish is a surefire crowd-pleaser. Whether you’re cooking for a family dinner or prepping for the week, it’s a recipe that brings both ease and indulgence to your table.

Extra Veggie Manicotti with Meat Sauce

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Extra Veggie Manicotti with Meat Sauce is a comforting baked pasta dish filled with a cheesy vegetable mixture and topped with a rich meat sauce. It’s perfect for family dinners, meal prep, or freezer meals.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: Serves 6–8
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

• 12 manicotti pasta shells
• 1 lb ground beef or Italian sausage
• 1 tbsp olive oil
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 1 small zucchini, finely chopped
• 1 small carrot, grated
• 2 cups baby spinach, chopped
• 1 (28 oz) can crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and black pepper, to taste
• 1 ½ cups ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• ½ cup grated Parmesan cheese
• 1 egg
• Fresh parsley, chopped (optional, for garnish)

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Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook manicotti shells according to package directions until al dente. Drain and lay flat to cool.
3. In a skillet, heat olive oil over medium heat. Add onion, garlic, zucchini, and carrot. Cook for 5–7 minutes until softened. Stir in spinach until wilted. Remove from heat to cool slightly.
4. In the same skillet, cook ground beef or sausage until browned. Drain excess fat. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 10–15 minutes.
5. In a large bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, and sautéed vegetables. Season with salt and pepper.
6. Fill each manicotti shell with the cheese and veggie mixture using a piping bag or spoon.
7. Spread a layer of meat sauce in the baking dish. Arrange stuffed shells over sauce. Cover with remaining sauce and sprinkle with remaining 1 cup mozzarella cheese.
8. Cover with foil and bake for 25 minutes. Uncover and bake for another 10–15 minutes until cheese is golden and bubbly.
9. Let sit for a few minutes before serving. Garnish with fresh parsley if desired.

Notes

• For easier filling, use a piping bag or a zip-top bag with the corner cut off.
• Don’t overcook pasta; slightly undercooked shells hold together better during filling and baking.
• Make it vegetarian by skipping the meat and doubling the veggies.

Nutrition

• Serving Size: 1 stuffed shell with sauce
• Calories: 340
• Sugar: 6g
• Sodium: 580mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 3g
• Protein: 18g
• Cholesterol: 55mg