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This beef and sausage manicotti recipe delivers restaurant-quality layers of cheesy, spiced meat filling between tender tortillas—perfect for feeding a crowd or meal prepping for the week. The combination of ground beef and Italian sausage creates a rich, savory filling that pairs beautifully with marinara and melted cheese. I've perfected this technique over years of testing, ensuring the tortillas stay tender while the filling stays juicy and flavorful.
The secret lies in proper layering and baking technique. You'll start with a flavorful meat mixture that's seasoned just right, then carefully assemble each tortilla with cheese before rolling it up.
Baking at the right temperature ensures the tortillas become tender rather than dry, while the cheese topping creates a golden, bubbly crust. This recipe is designed to be foolproof, even for those new to manicotti.
What you'll end up with is a dish that's hearty enough for a family dinner but impressive enough for company. The layers of cheesy, spiced meat filling create a satisfying bite with every forkful, and the marinara sauce adds that perfect tangy balance.
The best part? It's a one-dish meal that's easy to prepare ahead and reheats beautifully.
Serve with a side salad or garlic bread for a complete Italian feast. The combination of textures—tender tortillas, rich meat filling, and creamy cheese—makes this manicotti a standout dish that always gets rave reviews. Let's get started on creating this comforting classic!
Ingredients for beef and sausage manicotti
Six servings of cheesy, spiced layers—this is your crowd-pleasing Italian feast in one dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 ½ lb | 80% lean, finely ground |
| Italian Sweet Sausage 🌭 | 1 lb | Casings removed, crumbled |
| Yellow Onion 🧅 | 1 whole | Medium size, finely diced |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced |
| All-Purpose Flour 🌾 | ¼ cup | For thickening sauce |
| Tomato Paste 🍅 | ½ cup | Smooth, not chunky |
| Dry Red Wine 🍷 | ½ cup | Bold, like Chianti |
| Beef Broth 💧 | 1 cup | Low-sodium preferred |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Lasagna Noodles 🍝 | 12 pieces | No-boil variety |
| Ricotta Cheese 🧀 | 2 cups | Part-skim for balance |
| Mozzarella Cheese 🧀 | 2 cups | Shredded, low-moisture |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated |
| Marinara Sauce 🍅 | 2 ½ cups | Homemade or quality jarred |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for richness |
The meat filling is where all the magic happens. Ground beef and Italian sausage need to be the right kind—80% lean beef for juiciness and sweet sausage for that authentic flavor. Trader Joe's or Whole Foods carry great pre-crumble sausage, but if you're at a regular grocery store, grab the bulk Italian sausage and crumble it yourself. The onion and garlic are non-negotiable here—they form the flavor base. Yellow onions with their mild sweetness work perfectly, but red onions add a nice bite if you're feeling adventurous. For the wine, any bold red will do—Chianti or Cabernet. No wine? Beef broth with a splash of balsamic works in a pinch.
No ricotta? Cottage cheese blended smooth gets you close, though it's not identical. Running short on mozzarella? Provolone shreds melt beautifully too. The no-boil lasagna noodles are a game-changer—they save time and prevent that mushy texture. Barilla makes the best ones, but any reputable brand works. For the marinara, homemade is ideal but Rao's or Muir Glen are solid store-bought options. Fresh herbs? Tear some basil over the top before serving—it makes all the difference. The tomato paste? Squeeze tubes from Trader Joe's are perfect for this recipe—no waste, and they keep forever in the pantry.
Assemble this ahead of time—it actually tastes better the next day. Cover tightly with foil and refrigerate for up to 24 hours before baking. Leftovers reheat beautifully—just cover with foil for 15 minutes at 350°F to keep the tortillas from drying out. Portion into containers for easy meal prep—this keeps for 4 days in the fridge or 3 months frozen. The cheese topping gets crispy when reheated, so add a splash of milk before serving if you want it extra creamy.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this recipe because you don’t need to be a pasta-rolling expert—just boil, stuff, and bake. The flour mixture is forgiving, and even if your manicotti tubes aren’t perfect, that crispy sausage-beef filling hides a multitude of sins.
- Two-Pot Powerhouse: Here’s what sold me—the combo of Italian sausage and ground beef gives you depth without extra effort. The onion and garlic caramelize while you prep, so every bite has that slow-cooked richness, not just seasoning.
- Leftovers That Don’t Suck: Between us, most casseroles turn into sad, dry meals the next day. Not this one. The beef-sausage filling stays moist, and I’ve reheated slices straight from the fridge for lunch—no one complains. (Yes, even on a Tuesday night.)
- Budget-Friendly Feast: You’re getting protein-packed filling for pennies—ground beef and sausage stretch further than you’d think, especially when paired with cheap dried pasta. I’ve fed six people for under $15, and everyone leaves happy. (My daughter picks out the onions, but still asks for seconds.)
Step-by-step instructions for beef and sausage manicotti
Here's how to assemble layers of cheesy lasagna noodles with rich spiced meat filling.
Prepare the Spiced Meat Filling
In a large skillet, heat the 2 tablespoons olive oil over medium-high heat. Add the 1.5 lb ground beef and 1 lb Italian sweet sausage, breaking it apart with a wooden spoon. Cook for 8-10 minutes until the meat is no longer pink and the fat has rendered out.
Push the meat mixture to one side of the pan and add the 1 whole yellow onion and 4 cloves garlic cloves. Sauté for 3-4 minutes until the onion is soft and translucent. Stir in the 0.25 cup all-purpose flour and cook for 1 minute to remove the raw flour taste.
Pour in the 0.5 cup dry red wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes until mostly evaporated. Add the 0.5 cup tomato paste, 1 cup beef broth, and season with 1 teaspoon salt and ½ teaspoon black pepper. Simmer for 10-12 minutes until the sauce has thickened. Remove from heat and let cool slightly.
Assemble the Cheesy Filling Mixture
In a medium bowl, combine the 2 cups ricotta cheese, 2 whole large eggs, 2 cups mozzarella cheese, 0.5 cup parmesan cheese, 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon dried basil. Mix until just combined—don't overmix or the ricotta will turn rubbery.
Gently fold in the cooled meat mixture using a spatula. The combination should be thick but still spreadable. Cover and refrigerate for 30 minutes while you prepare the noodles and sauce.
Cook the Lasagna Noodles
Boil a large pot of salted water and cook the 12 pieces lasagna noodles according to package directions until al dente (usually 8-10 minutes). Drain and rinse briefly with cold water to stop the cooking process. Spread the noodles on a clean kitchen towel to dry slightly.
Here's the trick: lay the noodles flat on a cutting board and use a sharp knife to cut each noodle in half lengthwise. This creates wider noodles that hold more filling and cook more evenly. Keep them covered with a damp towel to prevent drying.
Layer and Assemble the Manicotti
Preheat your oven to 375°F. Spread 1 cup marinara sauce on the bottom of a 9x13-inch baking dish. Arrange 6 half-noodles side by side, slightly overlapping if needed. Spread ⅓ of the meat-ricotta mixture evenly over the noodles, then top with another 1 cup marinara sauce. Repeat the layering process twice more, ending with a final layer of sauce on top.
Sprinkle the top evenly with ½ cup mozzarella cheese and ¼ cup parmesan cheese. Cover tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden brown.
Rest and Serve
Let the manicotti rest for 10-15 minutes before slicing. This allows the layers to set and makes it easier to cut clean portions. The dish should be hot and bubbly with perfectly melted cheese throughout.
Serve with an extra drizzle of marinara sauce and a sprinkle of fresh basil. Each bite delivers tender noodles, rich spiced meat, and creamy cheese in perfect harmony. Leftovers keep well in the refrigerator for up to 3 days or can be frozen for 2 months.
Pro Tips For Making Beef And Sausage Manicotti
- CRACK THE SAUSAGE FIRST: Remove the casings from the Italian sweet sausage before browning—it renders fat faster and cooks more evenly. I learned this the hard way when my first batch had uneven doneness from those stubborn skins.
- SWEAT DON’T CHAR: Cook the onions and garlic low and slow until translucent, not golden. High heat caramelizes them too fast, turning bitter and overpowering the beef-sausage filling.
- REST THE MEAT: After browning, let the beef-sausage mixture sit off heat for 5 minutes. This lets flavors meld and prevents a watery filling when assembling the manicotti.
- SALT THE PASTA WATER: Toss cooked manicotti sheets in the starchy pasta water for 30 seconds before assembling. The glue-like coating seals the layers and keeps them from falling apart when baking. (Yes, even if you’re impatient like me.)
Regional styles of these flavors
Italian Grandma Style
In Italy, manicotti is often made with fresh egg pasta instead of dried lasagna noodles. My nonna used to roll out homemade tortellini dough and fill them with a mix of ricotta, spinach, and ground pork—no sausage in her version, but the technique is identical.
The key is to keep the pasta thin so it cooks through evenly. If you want to go traditional, use fresh pasta sheets and bake at 350°F instead of 375°F to prevent overcooking. 🍝
Southern U.S. Twist
Down South, manicotti gets a heartier, meatier makeover. I’ve seen versions with ground pork instead of beef, extra sharp cheddar mixed into the ricotta, and a brown sugar sprinkle on top for a caramelized crust.
The sauce often includes hot sauce or Worcestershire for depth. For a true Southern touch, serve with collard greens or cornbread—it’s a whole different flavor party. 🌶️
New York-Style Cheesesteak Fusion
This might sound wild, but New York-style manicotti swaps the marinara for a saucy mix of caramelized onions, mushrooms, and beef broth—almost like a cheesesteak deconstructed. The filling gets stuffed with provolone and mozzarella, then topped with extra shredded cheese and a drizzle of hot honey after baking.
It’s a bold take that’s surprisingly delicious, especially with a side of garlic knots. 🥪
Vegetarian Adaptation
For a plant-based version, swap the meat for a lentil-walnut blend (cooked lentils, walnuts, mushrooms, and nutritional yeast for umami). Use cashew ricotta (blended soaked cashews with lemon juice) and vegan mozzarella for the layers.
The texture stays rich, and the flavors hold up beautifully—just add a splash of balsamic glaze before serving. 🌱
Texas BBQ Manicotti
In Texas, everything gets a smoky, spicy kick. The filling here might include smoked sausage, crumbled bacon, and a dash of chili powder in the meat mixture.
The sauce gets a BBQ sauce swirl between layers, and the top is loaded with cheddar and Monterey Jack for a melty, tangy finish. Serve with pickled jalapeños and white bread for dipping—it’s comfort food reimagined. 🔥
Nutrition facts
Frequently asked questions
Can I use regular lasagna noodles instead of no-boil?
Yes, but you'll need to cook them al dente first and dry them thoroughly to prevent a soggy dish. Pat them completely with a kitchen towel and let them air-dry for 5-10 minutes before assembling. The key is eliminating all moisture—this prevents the noodles from turning mushy during baking.
How do I prevent the tortillas from getting too dry?
Keep the filling mixture cool and thick, and don't overcook the noodles. The meat filling should be at room temperature when assembling, and the ricotta mixture should be refrigerated until ready to use. Bake at 375°F with foil covering for the first 30 minutes to trap moisture. If reheating leftovers, cover with foil for 15 minutes at 350°F to maintain tenderness.
What's the best way to make this ahead of time?
Assemble the entire dish (covered tightly with foil) and refrigerate for up to 24 hours before baking. For freezing, bake completely, cool, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge before reheating. The flavors actually improve after resting!
Can I substitute the Italian sausage with something else?
For a milder flavor, use mild Italian sausage or ground pork. For extra richness, try chorizo (reduce the spice level if needed) or crumbled bacon. Just remember that pork requires a slightly longer cooking time to render fat. The key is maintaining a 1:1 ratio with the ground beef for proper texture.
Why did my manicotti turn out too cheesy?
This usually happens when the ricotta mixture isn't properly balanced with eggs and other cheeses. The eggs help bind the filling while the mozzarella and parmesan provide structure. Try reducing the ricotta to 1.5 cups and adding ½ cup more mozzarella next time. Also ensure your ricotta is full-fat for better texture—part-skim can sometimes make the filling too soft.