I love pasta, I love cheese. If there were a pasta and cheese lover’s support group I would probably be a member. Much like my favorite lasagna, baked manicotti is quite a process. It requires at least a pot, a pan and a baking dish. Working with hot pasta or waiting for it to cool is more than I am up for on a weeknight when all I really want is to enjoy some pasta, cheese, and relaxation.
After transforming my favorite lasagna and baked ziti into 30 minute skillet meals, I knew that manicotti was not far behind. This manicotti is created all in one skillet. The meaty tomato sauce cooks while you prepare the cheese mixture.
Using a kitchen shortcut, the cheese mixture is placed in a resealable plastic bag and used to fill the uncooked manicotti. Then the stuffed pasta cooks right in the sauce. It couldn’t possibly be any easier… Well, unless someone else makes it for you, which is always an option. See that print button by the recipe? Click print and hand it over with a grocery list. It could happen, right? A girl can dream, but I am the cook in my house. My husband does the laundry and vacuums. As far as I am concerned that is more than a fair trade.
This three-cheese manicotti skillet with meat sauce goes from prep to plate in just 30 minutes!
With love from our Simple Kitchen to yours.
3 Cheese Manicotti Skillet with Meat Sauce in Just 30 Minutes
- 1 Tbsp extra virgin olive oil
- 1 lb lean ground beef
- 1 tsp kosher salt, divided
- 1 tsp fresh ground pepper, divided
- ½ tsp crushed red pepper flakes (optional)
- 1 (14.5-oz) can fire roasted diced tomatoes with garlic
- 1 (8-oz) can tomato sauce
- 4 Tbsp tomato paste
- 1 Tbsp dried Italian seasoning
- 1 egg, lightly beaten
- 1 (16-oz) container part skim ricotta cheese
- 1 cup (4 oz) fresh grated parmesan cheese, divided
- 8 manicotti shells, uncooked
- 1 cup water
- 8 oz shredded mozzarella cheese, divided
- fresh parsley, optional garnish
Warm oil in a large (10-inch) skillet over medium high-heat, add beef and sprinkle with ½ tsp salt, ½ tsp pepper and red pepper flakes. Cook beef until cooked though, stirring occasionally. Drain if necessary.
Meanwhile in a medium bowl combine ricotta cheese, ½ cup Parmesan cheese, ½ cup shredded cheese, egg and ½ tsp salt and ½ tsp pepper. Mix until well blended.
Fill a 1 gallon resealable bag with ricotta mixture. Clip off the tip of the bag (so it is still small enough to fit inside manicotti shell). Stick a clean finger about 1” into one end of the shell and place end of bag into the other end of the manicotti shell and squeeze mixture into shell until no more will fit. Turn shell over and fill the remaining portion. Repeat until all shells are filled.
Add tomatoes, sauce, paste, Italian seasoning and water. Turn heat to high. Place stuffed manicotti into sauce. Press down to get them under the sauce mixture. Spoon sauce over shells. Cover skillet to bring to a boil, reduce to simmer (sauce should still be bubbling). Cook covered until pasta is al dente, about 10 minutes.
Sprinkle remaining cheese over top of skillet, allow cheese to melt. Sprinkle with fresh parsley if desired.
Serve and enjoy!