Always Loved Manicotti

This always-loved manicotti is the old-school Italian-American version where uncooked shells get stuffed raw, then bake for 90 minutes covered in sauce until the pasta tenderizes and the filling melds into something rich and beefy.

The trick that simplifies the whole project is the from-scratch tomato sauce with 4 cups of water. As the manicotti bake covered in foil, the shells absorb the sauce and cook through directly in the pan. No pre-boiling, no cracked shells, no soggy bottoms. The water reduces during the long bake, leaving a thick, glossy sauce coating the pasta.

The filling combines ground beef, torn white bread, mozzarella, milk, and an egg. The bread soaks up the milk and acts as a binder, keeping the meat tender instead of dense. The mozzarella melts into pockets that ooze when you cut into a baked shell.

A final dusting of Parmesan for the last few minutes of baking gives that golden cheese-shower finish that defines a proper baked manicotti.

Pro Tips

• Pack the filling firmly into both ends of each uncooked shell. Loose filling shifts during baking and you end up with empty pockets.
• Use the back of a teaspoon or a piping bag to fill. Trying to spoon the meat in tears the brittle dry shells.
• Don’t skip the 5-10 minute rest after baking. The sauce thickens and the cheese sets so you can serve clean portions.
• Cover tightly with foil for the entire bake. Steam is what cooks the shells; uncovered baking gives you tough pasta.

Variations

• Swap half the ground beef for Italian sausage for deeper, fennel-touched flavor.
• Stir 1 cup of ricotta cheese into the filling for a richer, more traditional Italian-American flavor.
• Add 1 teaspoon of red pepper flakes to the sauce for a spicier version that cuts through the richness.