Baked Beef and Cheese Manicotti (Cannelloni)

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This easy no-boil baked manicotti pasta dish, known as Cannelloni is stuffed with ricotta, parmesan, mozzarella and lean ground beef, then covered in sauce and cheese. Perfect for the holidays, for to bring to a potluck or to enjoy any night of the week!

This easy no-boil baked manicotti pasta dish, known as Cannelloni is stuffed with ricotta, parmesan, mozzarella and lean ground beef, then covered in sauce and cheese. Perfect for the holidays, for to bring to a potluck or to enjoy any night of the week!Baked Beef and Cheese Manicotti (Cannelloni)

I have a ton of ground beef recipes but one that I love to make for a crowd or for the holidays are these Beef Manicotti. I usually make homemade crepe-style manicotti for the holidays, but it’s pretty time consuming so I save it for special occasions! This easy, streamlined version is made with manicotti pasta, which you don’t even have to boil, and jarred Pomodoro Fresco Sauce from Delallo, my favorite and the only brand I would use if I am not making my sauce from scratch!

This easy no-boil baked manicotti pasta dish, known as Cannelloni is stuffed with ricotta, parmesan, mozzarella and lean ground beef, then covered in sauce and cheese. Perfect for the holidays, for to bring to a potluck or to enjoy any night of the week!

Serve this with a salad or vegetable on the side.

Variations

  • Swap the beef for turkey and chicken sausage.
  • Leave the meat out and use vegetables. I love using chopped spinach or sauteed mushrooms.
  • Swap the parsley for other fresh herbs such as basil.

How To Make No Boil Manicotti

Tips For Success

Stuffing cooked manicotti shells is a challenge, so using uncooked shells is preferred and saves you the extra step. The tip to making sure the pasta cooks in the oven in using enough sauce to completely cover the shells and covering the casserole dish tight with foil.

How To Make Ahead

You can prep this dish the night before, to do so stuff the manicotti shells, transfer to the baking dish, cover with sauce then tightly cover with foil. Refrigerate then pop it on the oven when you are ready to bake.

How To Freeze Leftovers

For leftovers, transfer individual portions of cooled manicotti to freezer containers; freeze. To use, partially thaw in refrigerator overnight. Transfer to a microwave-safe dish and microwave on high, or reheat in the oven.

This easy no-boil baked manicotti pasta dish, known as Cannelloni is stuffed with ricotta, parmesan, mozzarella and lean ground beef, then covered in sauce and cheese. Perfect for the holidays, for to bring to a potluck or to enjoy any night of the week!This easy no-boil baked manicotti pasta dish, known as Cannelloni is stuffed with ricotta, parmesan, mozzarella and lean ground beef, then covered in sauce and cheese. Perfect for the holidays, for to bring to a potluck or to enjoy any night of the week!This easy no-boil baked manicotti pasta dish, known as Cannelloni is stuffed with ricotta, parmesan, mozzarella and lean ground beef, then covered in sauce and cheese. Perfect for the holidays, for to bring to a potluck or to enjoy any night of the week!This easy no-boil baked manicotti pasta dish, known as Cannelloni is stuffed with ricotta, parmesan, mozzarella and lean ground beef, then covered in sauce and cheese. Perfect for the holidays, for to bring to a potluck or to enjoy any night of the week!This easy no-boil baked manicotti pasta dish, known as Cannelloni is stuffed with ricotta, parmesan, mozzarella and lean ground beef, then covered in sauce and cheese. Perfect for the holidays, for to bring to a potluck or to enjoy any night of the week!

More Baked Pasta Recipes You May Like:

This easy no-boil baked manicotti pasta dish, known as Cannelloni is stuffed with ricotta, parmesan, mozzarella and lean ground beef, then covered in sauce and cheese. Perfect for the holidays, for to bring to a potluck or to enjoy any night of the week!
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4.90 from 38 votes
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Baked Beef and Cheese Manicotti (Cannelloni)

438 Cals 36 Protein 38 Carbs 17.5 Fats
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Yield: 7 servings
COURSE: Dinner
CUISINE: American
This easy no-boil baked manicotti pasta dish, known as Cannelloni is stuffed with ricotta, parmesan, mozzarella and lean ground beef, then covered in sauce and cheese. Perfect for the holidays, for to bring to a potluck or to enjoy any night of the week!

Ingredients

  • 1 carton, 15 ounces part skim ricotta cheese
  • 3/4 pound 93% lean ground beef
  • 1/4 cup onion, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons minced fresh parsley, plus more for garnish
  • 2 cups shredded part-skim mozzarella cheese, divided*
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1/4 teaspoon salt
  • black pepper, to taste
  • 3 1/2 to 4 cups Pomodoro Fresco sauce , about 1 1/2 jars
  • 14 manicotti pasta shells, 8 ounces (for gluten-free use Jovial)*

Instructions

  • Heat a heavy medium skillet over high heat. Add the ground beef, season with salt and pepper. Saute until the meat browns, drain then add the onion and garlic, cook until translucent, about 5 minutes. Remove from the heat, and cool.
  • In a medium bowl, combine the ricotta cheese, cooled ground beef, parsley, 1 cup mozzarella cheese, Parmesan cheese, egg, salt and black pepper. Transfer the a piping bag or gallon size ziplock bag, with a 1/2 inch hole snipped off the corner and stuff each uncooked manicotti shell with about generous 1/4 cup each.
  • Spread 1 cup of the sauce mixture into a greased 13x9-in. baking dish. Arrange stuffed manicotti shells in a single layer over sauce. Top with remaining sauce. Cover tight with foil and bake at 375F until pasta is tender, 60 to 65 minutes, until the pasta is tender and cooked. Uncover; sprinkle with remaining cheese and bake covered 3 minutes longer or until cheese is melted.

Notes

*check labels for gluten-free

Nutrition

Serving: 2manicotti, Calories: 438kcal, Carbohydrates: 38g, Protein: 36g, Fat: 17.5g, Saturated Fat: 8g, Cholesterol: 94mg, Sodium: 760mg, Fiber: 4g, Sugar: 7g
WW Points Plus: 12
Keywords: Baked Beef and Cheese Manicotti, baked manicotti, Cannelloni, manicotti, no boil manicotti

Disclosure: This post is sponsored by DeLallo. I only share products I use in my own kitchen.

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95 comments

  1. Best tastiest recipe ever! It was soooo delicious I can’t wait to make it again

  2. Do you think I could substitute sausage for the beef?

  3. Never mind my previous comment. I didn’t see the ricotta above the ground beef.

  4. A little high in calories for me- I’d swap the beef for mushrooms or spinach, cut the mozzarella to a cup. So this is a good recipe base for me, but not one I would follow.

  5. This dish wowed my family. Will make again!

  6. If I wanted to use more ground beef could I do that?

  7. This is the first time I have been disappointed in one of your recipes.  No flavor. Very surprising. 

  8. Just wanted to bring it to your attention that there is an error in part 2. I’d want to know, so I’d thought I’d share 🙂

  9. Great recipe! Love the ease of making it with raw shells. I haven’t made Manicotti in years because it was such a pain. I especially love love how it made the piping so much easier. First time I have had Pomodoro! Love the thickness of it. I did add fresh basil to the meat (because I was making it with ground beef) and the sauce.

    • Holy Hanna! The pasta was tough. I thought maybe I missed the addition of liquid, but no. Still tasty and I love your recipes.

  10. What can we use if we can’t find the pomodoro sauce? 

  11. Wow wow wow!! I make tons of Skinnytaste’s recipes, so of course I knew this would be good. But it’s better than I even imagined!! I don’t like ricotta cheese, so I was a little nervous. I did a full pound of beef, and the ratio is absolute perfection. I also now see the hype with pomodoro sauce. Nice and thick. I couldn’t find the manicotti noodles anywhere, so I did the jumbo shells. The longest part was stuffing them all, but well worth it. Once again, you nailed it. Skinnytaste for president!!!

  12. This was so delicious! The whole family loved it. I swapped the beef for sausage, cottage cheese for ricotta, and my grocery store didn’t have the manicotti tubes so I used jumbo shells. I was concerned that the noodles could turn out a bit dry based on some of the reviews, so I added about a cup of water and poured it right on top. It turned out perfectly. Everyone had seconds.

  13. I made this for dinner last night and it was amazing!!! I used turkey sausage and a double batch of your quick marinara sauce. The WW calculator said 11 points and it was worth every point. What a nice treat! I’m new to WW and enjoying eating carbs again. I’m a huge fan of your recipes. Thanks for all your hard work!

  14. I’ve made this several times, all 3 kids love it and my 7 year old now says it’s her favorite food. My ground beef comes in 1 lb packages so I use the whole package and just put the extra filling in the corner of the pan to cook (it doesn’t stick together like a meatball would so we jokingly call it the “meat blob”.) Stuffing uncooked manicotti is WAY easier than stuffing cooked manicotti and if you use 1&1/2 jars of sauce as directed, it doesn’t turn out dry. I like to make this in the morning, store it in the fridge, then put it in the oven on a timer while we are running around to sports/activities prior to dinner. Thank you for this kid friendly delicious recipe!

  15. Made these for dinner last night and was a little disappointed.  The flavor is good, but because the pasta is not boiled first, it gets a bit dry and hard as it cools.  It also soaks up huge amounts of the tomato sauce.  If I made it again, I would take the few minutes needed to boil the manicotti first.  The pasta would be more tender and there would be more sauce left.  

    • just add water around the edges of the dish before baking; it will help cook the pasta – I never pre-boil my pastas in casserole dishes

  16. I absolutely love this recipe.  It’s delicious.  My only quibble is that when I actually put the recipe into the recipe creator (Not the calculator) using the Delallo Marinara, I get 17 points per serving.  I will still make these frequently because they are so good, but it would have been really disappointing to eat over my points without knowing it.  Is there a way to figure out why the huge discrepancy between your calculations and mine?

  17. I made this subbing in 16 oz of frozen chopped spinach, cooked and drained well, for the ground beef, and it was excellent! Delicious–I will make it again. 

  18. All prepped and ready to go for tonight. Tomorrow is Spicy Sausage with Butternut squash pasta with spinach!
    These recipes are going to help me win the. Ingest Loser competition at work!  15 pounds to goal!

  19. Entered all ingredients and serving size as they are listed and WW recipe creator in the app says that this recipe is 15 points for one serving…not sure where the discrepancy is…

    • HI Zak. The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.