I love making these Beef & Cheese Stuffed Pasta Tubes when I want a hearty, comforting meal that feels classic and satisfying. I fill tender pasta shells with seasoned ground beef and creamy cheese, then bake everything in rich tomato sauce until bubbly and golden.
Why You’ll Love This Recipe
I appreciate how the savory beef and creamy cheese create a rich, flavorful filling. Once baked, the sauce soaks into the pasta just enough to make every bite perfectly balanced.
I also enjoy how this dish feels special enough for gatherings but simple enough for a cozy family dinner. It is filling, comforting, and always a crowd-pleaser.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
20–24 pasta tubes (manicotti or cannelloni)
1 pound ground beef
1 tablespoon olive oil
1 small onion, finely diced
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg
2 cups marinara sauce
2 tablespoons fresh parsley, chopped
Directions
I begin by preheating the oven to 375°F (190°C). I cook the pasta tubes according to package instructions until just al dente, then drain and let them cool slightly.
In a skillet over medium heat, I heat olive oil and sauté the diced onion until softened. I add the garlic and cook for about 30 seconds. Then I add the ground beef and cook until browned, breaking it up with a spoon. I season it with Italian seasoning, salt, and black pepper. I let it cool slightly.
In a mixing bowl, I combine the ricotta, half of the mozzarella, Parmesan, egg, parsley, and the cooked beef mixture. I stir until well blended.
I spread a thin layer of marinara sauce on the bottom of a baking dish. I carefully stuff each pasta tube with the beef and cheese mixture and arrange them in the dish.
I pour the remaining marinara sauce over the stuffed pasta and sprinkle the remaining mozzarella on top.
I cover the dish with foil and bake for 25 minutes. Then I remove the foil and bake for an additional 10–15 minutes until the cheese is melted and bubbly.
I let the dish rest for a few minutes before serving.
Servings and Timing
I usually get about 4–6 servings from this recipe.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Variations
I sometimes add sautéed spinach to the filling for extra flavor and color. When I want a little heat, I mix in red pepper flakes.
For a lighter option, I substitute ground turkey for beef. If I prefer a creamier finish, I add a small spoonful of cream cheese to the filling.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, I warm portions in the oven at 325°F (165°C) until heated through or microwave in short intervals. I add a spoonful of extra sauce if needed to keep the pasta moist.
FAQs
Can I assemble this dish ahead of time?
I often assemble it a day in advance, cover it tightly, and refrigerate until ready to bake.
Can I freeze stuffed pasta tubes?
I freeze them before or after baking. I wrap the dish tightly and freeze for up to 2 months. I thaw in the refrigerator before reheating.
What is the best pasta to use?
I usually use manicotti or cannelloni because they are sturdy and easy to stuff.
How do I prevent the pasta from tearing?
I cook it just until al dente and handle it gently while stuffing.
Can I make this vegetarian?
I skip the beef and use sautéed vegetables like mushrooms, spinach, or zucchini instead.
Conclusion
I love how these Beef & Cheese Stuffed Pasta Tubes deliver rich, comforting flavor in every bite. The savory filling, tender pasta, and bubbling sauce make it a meal that always satisfies. Whenever I serve it, it brings everyone to the table with excitement.
Print
Beef & Cheese Stuffed Pasta Tubes
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4–6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Halal
Description
Hearty pasta tubes stuffed with seasoned ground beef and creamy cheeses, baked in rich marinara sauce until bubbly and golden for a comforting, crowd-pleasing meal.
Ingredients
- 20–24 pasta tubes (manicotti or cannelloni)
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups marinara sauce
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 375°F (190°C). Cook the pasta tubes according to package instructions until just al dente. Drain and let cool slightly.
- Heat olive oil in a skillet over medium heat. Sauté diced onion until softened, then add garlic and cook for 30 seconds.
- Add ground beef and cook until browned, breaking it apart with a spoon. Season with Italian seasoning, salt, and black pepper. Let cool slightly.
- In a mixing bowl, combine ricotta, half of the mozzarella, Parmesan, egg, parsley, and the cooked beef mixture. Stir until well blended.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Stuff each pasta tube with the beef and cheese mixture and arrange in the baking dish.
- Pour remaining marinara sauce over the stuffed pasta and sprinkle with the remaining mozzarella cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until cheese is melted and bubbly.
- Let rest for a few minutes before serving.
Notes
- Add sautéed spinach for extra flavor and color.
- Mix in red pepper flakes for a spicier version.
- Substitute ground turkey for a lighter option.
- Add a spoonful of cream cheese for a creamier filling.
- Assemble a day ahead and refrigerate until ready to bake.
- Freeze before or after baking for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 135 mg
