Friday, October 18, 2013

One Skillet 3 Cheese Manicotti with Meat Sauce in Just 30 Minutes

With a devotion to pasta and cheese it should come as no surprise that I love manicotti.  But like so many old favorites, I just don't take the time to make it.  Well, time is no longer an issue.  I have created a new favorite 3 Cheese Manicotti with Meat Sauce.  Its made all in one skillet and ready in just 30 minutes!

Manicotti pasta stuffed with a scrumptious blend of 3 cheeses and cooked in an incredible meat sauce.
With love from our Kitchen Table to yours.  XOXO

Yield: 4
Author: Donna Elick
3 Cheese Manicotti Skillet with Meat Sauce in Just 30 Minutes

3 Cheese Manicotti Skillet with Meat Sauce in Just 30 Minutes

Manicotti pasta stuffed with a scrumptious blend of 3 cheeses and cooked in an incredible meat sauce.
Prep time: 20 MinCook time: 10 MinTotal time: 30 Min


  • 1 tablespoon extra virgin olive oil
  • 1 pound lean ground beef
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon fresh ground pepper, divided
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 (14.5-oz) can fire roasted diced tomatoes with garlic
  • 1 (8-oz) can tomato sauce
  • 4 tablespoons tomato paste
  • 1 tablespoon dried Italian seasoning
  • 1 egg, lightly beaten
  • 1 (16-oz) container part skim ricotta cheese
  • 1 cup (4 oz) fresh grated parmesan cheese, divided
  • 8 manicotti shells, uncooked
  • 1 cup water
  • 8 oz shredded mozzarella cheese, divided
  • fresh parsley, optional garnish


  1. Warm oil in a large (10-inch) skillet over medium high-heat, add beef and sprinkle with ½ tsp salt, ½ tsp pepper and red pepper flakes. Cook beef until cooked though, stirring occasionally. Drain if necessary.
  2. Meanwhile in a medium bowl combine ricotta cheese, ½ cup Parmesan cheese, ½ cup shredded cheese, egg and ½ tsp salt and ½ tsp pepper. Mix until well blended.
  3. Fill a 1 gallon resealable bag with ricotta mixture. Clip off the tip of the bag (so it is still small enough to fit inside manicotti shell). Stick a clean finger about 1” into one end of the shell and place end of bag into the other end of the manicotti shell and squeeze mixture into shell until no more will fit. Turn shell over and fill the remaining portion. Repeat until all shells are filled.
  4. Add tomatoes, sauce, paste, Italian seasoning and water. Turn heat to high. Place stuffed manicotti into sauce. Press down to get them under the sauce mixture. Spoon sauce over shells. Cover skillet to bring to a boil, reduce to simmer (sauce should still be bubbling). Cook covered until pasta is al dente, about 10 minutes.
  5. Sprinkle remaining cheese over top of skillet, allow cheese to melt. Sprinkle with fresh parsley if desired.
  6. Serve and enjoy!

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  1. You do really fabulous pasta recipes! Comes as no surprise since your blog has the word "Italian" in it. LOL. I have always wanted to try this but the cooking time just puts me off. I made lasagna again recently and was immediately reminded why I hardly make it at all. The work! So glad you've come up with a quicker recipe for manicotti :-)

  2. What about stuffed shells the same way?

  3. Replies
    1. Stuffed shells would work in this recipe, but the filling may tend to float out as the entire top is open and you are submerging them in sauce.


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