Spaghetti Rolls

Spaghetti rolls flip the classic manicotti script: instead of a ricotta-and-spinach filling, these tubes get stuffed with seasoned ground beef and mozzarella, turning a vegetarian comfort dish into a meat-and-cheese knockout. The pre-cooked beef base means the bake time is short, since you’re really just heating things through and melting the cheese once everything’s assembled.

The smart move is reserving half a cup of the seasoned beef and blending it into the remaining sauce before pouring on top. That extra meat hides in the sauce, so every bite, even the spillover pasta sticking out the ends, gets the beefy hit. Mozzarella keeps the filling stretchy and cheesy without the dryness ricotta can sometimes bring.

Pro Tips

• Cook manicotti shells to just al dente. They finish softening in the oven and overcooked shells tear when you stuff them.
• Drain the beef thoroughly before mixing in cheese. Excess fat pools in the bottom of the pan and the filling slides out.
• Use a pastry bag or zip-top bag with a corner snipped off to fill the shells. A spoon makes a mess and can split the tubes.
• Cover with foil for the full bake. Uncovered, the exposed pasta ends dry out and crisp up like crackers.

Variations

• Mix Italian sausage with the beef for a spicier, more aromatic filling.
• Swap mozzarella for provolone or fontina for a sharper cheese pull.
• Sprinkle parmesan and fresh basil on top during the last 5 minutes for a brighter finishing layer.