What do you get when you combine cheesy, savory manicotti with an extra dose of veggies and rich, meaty sauce? You get a dish that’s comforting, hearty, and packed with flavor. Extra Veggie Manicotti with Meat Sauce takes this classic Italian favorite and cranks it up with a veggie-packed filling and a zesty meat sauce. Trust me, this one’s a crowd-pleaser, whether you’re serving it for a cozy family dinner or impressing your guests at a gathering. Get ready for a cheesy, veggie-loaded delight!
This recipe has roots in the heart of Italy, where stuffed pasta is a beloved tradition. But this version takes it a step further by sneaking in more veggies without compromising on the indulgent flavors we all crave. I mean, who says you can’t enjoy your veggies AND your pasta at the same time, right?
Let’s dive into this savory dish!
Why You’ll Love Extra Veggie Manicotti with Meat Sauce
This dish isn’t just about getting more veggies into your diet—it’s about enjoying a flavorful, satisfying meal without missing out on the richness of a classic pasta dish. With layers of gooey cheese, tender manicotti shells, and a meat sauce that’ll make you want to go back for seconds (or thirds), it’s a comforting meal for every occasion.
Is this Extra Veggie Manicotti with Meat Sauce for you? Let’s see. Extra Veggie Manicotti with Meat Sauce is…
- Packed with veggies—you won’t even realize you’re eating extra greens!
- Full of flavor with a robust, savory meat sauce and cheesy filling.
- Family-friendly—a dish everyone can enjoy, from picky eaters to pasta lovers.
- Make-ahead friendly—prepare it the night before and bake it when you’re ready.
- Versatile—feel free to swap out the veggies or add your favorite herbs and spices.
Quick Tip: If you want to give it a fresh twist, top the manicotti with a sprinkle of fresh basil or a drizzle of balsamic glaze before serving.
Ingredients in Extra Veggie Manicotti with Meat Sauce
Here’s what you’ll need to make this dish a true winner:
Manicotti Shells: These wide pasta tubes are the perfect vessel for holding all the cheesy, veggie goodness.
Ground Beef: Lean ground beef makes the meat sauce hearty and filling, and it pairs perfectly with the vegetables.
Ricotta Cheese: Creamy and mild, ricotta forms the base of the veggie filling.
Spinach and Zucchini: These sneaky veggies add extra nutrients and a pop of green, blending perfectly with the ricotta.
Mozzarella and Parmesan Cheese: For that melty, gooey, cheesy finish that everyone loves.
Tomato Sauce: The foundation of the savory meat sauce that brings everything together.
Garlic and Onion: Essential aromatics that build a rich, flavorful sauce.
Herbs and Spices: A mix of Italian seasoning, salt, pepper, and a pinch of red pepper flakes for heat.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions:
Let’s dive into the steps to create this flavorful masterpiece:
Cook the Pasta: Start by boiling the manicotti shells according to the package directions. Be careful not to overcook them—aim for al dente so they hold their shape when stuffed.
Prepare the Veggie Filling: While the pasta is cooking, sauté the spinach and zucchini in a bit of olive oil until tender. Let it cool, then mix it with the ricotta cheese and half of the mozzarella. Add a pinch of salt, pepper, and a pinch of nutmeg for extra flavor.
Make the Meat Sauce: In a large skillet, cook the ground beef with chopped onions and garlic until browned. Add the tomato sauce, Italian seasoning, and a pinch of red pepper flakes. Simmer for 10 minutes to let the flavors meld.
Stuff the Pasta: Once the shells are cool enough to handle, stuff each one with the veggie-ricotta mixture.
Assemble the Dish: In a baking dish, spread a thin layer of meat sauce. Place the stuffed manicotti in the dish and cover with the remaining meat sauce. Sprinkle with the rest of the mozzarella and Parmesan cheese.
Bake to Perfection: Cover the dish with foil and bake at 375°F (190°C) for 25-30 minutes, or until the cheese is melted and bubbly. Remove the foil during the last 5 minutes to allow the cheese to brown and crisp up.
Serve and Enjoy: Let the manicotti rest for a few minutes before serving, and garnish with fresh basil for a pop of color and flavor.
How to make Extra Veggie Manicotti with Meat Sauce?
Garlic Bread: Serve with crispy, buttery garlic bread to soak up all that delicious sauce.
Fresh Salad: A crisp, green salad with a tangy vinaigrette is the perfect balance to the richness of the manicotti.
Roasted Vegetables: Add some roasted veggies on the side for even more nutrients and texture.
As a Standalone: If you’re in the mood for comfort food, enjoy the manicotti all on its own. You won’t miss anything!
Presentation matters too! Serve it in a deep, wide dish to showcase those layers of cheese and sauce, and add a sprinkle of fresh parsley on top for a finishing touch.
Nutrition Information (Per Serving)
- Serving Size: 1 portion
- Calories: 450
- Sugar: 7g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 50mg
How to serve Extra Veggie Manicotti with Meat Sauce?
- Serve hot with a side of garlic bread for a hearty meal.
- Pair with a crisp green salad and a glass of red wine to complement the flavors.
- Garnish with fresh basil or oregano for that classic Italian touch.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
Prep Ahead: You can assemble the manicotti ahead of time and store it in the fridge for up to 24 hours before baking.
Veggie Swap: If you’re not a fan of zucchini, swap it out for mushrooms, bell peppers, or even carrots.
Make it Spicy: Add more red pepper flakes or a dash of hot sauce to the meat sauce for a little kick.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.
Double the Batch: This recipe freezes beautifully, so make extra and store some for a busy day. Freeze the assembled dish (before baking) in a freezer-safe container for up to 2 months.
Tips & Variations / Quick Tips:
- Cheese Options: Swap in some goat cheese or cream cheese for a richer filling.
- Add Protein: Throw in some cooked sausage or ground turkey for an extra protein boost.
- Make it Vegetarian: Skip the meat sauce and use a hearty marinara instead.
Ingredient Swaps
- Ground Beef Alternative: Ground turkey or chicken is a leaner option.
- Ricotta Cheese Alternative: Use cottage cheese or vegan ricotta for a dairy-free option.
- Tomato Sauce Alternative: A rich marinara sauce works just as well.
FAQ Section
Q1: Can I substitute ground beef with ground turkey?
A1: Yes! Ground turkey is a great leaner alternative, and it’ll still give you that savory base for the sauce.
Q2: Can I make this dish ahead of time?
A2: Absolutely! You can assemble the manicotti the night before and store it in the fridge. Just bake it when you’re ready!
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
Q4: Can I freeze this dish?
A4: Yes! Assemble it, then freeze it before baking. When you’re ready to eat, thaw overnight in the fridge and bake as usual.
Q5: What’s the best way to reheat this dish?
A5: Reheat in the oven at 350°F (175°C) for about 20 minutes, or until heated through.
Q6: Can I double the recipe?
A6: Definitely! Just use a larger baking dish and you’ll have plenty to go around.
And there you have it, friend! Extra Veggie Manicotti with Meat Sauce is here to take your pasta game to the next level. With rich, savory sauce, gooey cheese, and tons of flavor, this dish is sure to be a new family favorite. Enjoy!
Extra Veggie Manicotti with Meat Sauce
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 browning the ground beef.
- Chop the onion, bell pepper, and zucchini into large chunks and puree them in a food processor.
- Move the browned ground beef to the side of the pot and add the pureed veggies to the other side. Season with salt and pepper. Cook everything together for about 15 minutes, stirring occasionally.
- Once the beef is fully browned, add the garlic, Italian seasoning, and brown sugar, stirring well.
- Stir in the tomato paste and crushed tomatoes, then simmer over low heat while you prepare the rest of the dish.
- For the Filling
- In a bowl, combine the ricotta cheese, egg, seasonings, and half of the shredded cheese. Mix well.
- Prepare the Pasta
- Set a large pot of water to boil. Add a pinch of salt and cook the manicotti for about 9 minutes. Drain and rinse briefly under cold water to cool enough to handle.
- Assemble the Dish
- Spread 1 to 2 cups of sauce on the bottom of a 9×13-inch baking dish.
- Carefully fill each manicotti shell with the ricotta mixture using a spatula (or a piping bag for easier filling). After filling, roll the manicotti back up and place it seam side down in the sauce.
- Top with the remaining sauce and sprinkle with the remaining shredded cheese.
- Bake
- Bake the manicotti at 375°F for 30 to 40 minutes, or until the dish is heated through and bubbly.
- For a golden, caramelized top, broil the dish for an additional minute or two.
