Steak & Spinach Stuffed Manicotti Alfredo

If you’re craving a hearty, comforting Italian dish that combines rich flavors with creamy textures, look no further than this Steak & Spinach Stuffed Manicotti Alfredo. It’s the perfect meal for family dinners or special occasions when you want to impress without spending hours in the kitchen. With tender ground beef, vibrant fresh spinach, and a luscious Alfredo sauce enveloping tender manicotti shells stuffed with a cheesy filling, this recipe is a guaranteed crowd-pleaser. Whether you’re new to stuffed pasta dishes or a seasoned pro, this recipe is approachable and incredibly satisfying.

What You’ll Love About This Recipe

• Flavor-packed: The combination of seasoned ground beef, fresh spinach, and a creamy Alfredo sauce creates a delicious harmony of flavors.
• Cheesy goodness: Ricotta, mozzarella, and parmesan cheeses melt together to create a luscious, gooey filling that’s pure comfort food.
• Easy to make: With straightforward steps and common ingredients, this recipe fits perfectly into a busy weeknight or a relaxed weekend meal prep.
• Visually impressive: Manicotti shells stuffed with a savory filling and topped with Alfredo sauce make for a beautiful presentation on any dinner table.
• Flexible: You can swap out the beef for chicken or turkey, or adjust the spinach amount to your liking.

What’s in the Bowl

• 12 manicotti shells – to be cooked and stuffed.
• 1 pound ground beef – choose lean for a healthier option.
• 2 cups fresh spinach, chopped – adds freshness and vibrant color.
• 1 cup ricotta cheese – creamy base for the filling.
• 1 cup shredded mozzarella cheese – melts beautifully for stretch and flavor.
• 1/2 cup grated parmesan cheese – adds a sharp, nutty depth.
• 2 cups Alfredo sauce – rich and creamy, the star of the dish.
• 2 cloves garlic, minced – for aromatic flavor.
• 1 teaspoon Italian seasoning – a blend of herbs like oregano, basil, and thyme.
• Salt and pepper to taste – to season perfectly.
• Olive oil – for cooking the beef and garlic.

Setup & Equipment

• Large pot – to boil the manicotti shells.
• Large skillet – for browning the ground beef and sautéing garlic and spinach.
• Mixing bowl – to combine the cheese filling ingredients.
• Baking dish (9×13 inch works well) – to assemble and bake the manicotti.
• Spoon or piping bag – for stuffing the manicotti shells.
• Cheese grater – if shredding mozzarella or grating parmesan yourself.

Make Steak & Spinach Stuffed Manicotti Alfredo: A Simple Method

Step 1: Prepare the Manicotti Shells

Fill a large pot with salted water and bring it to a boil. Carefully add the 12 manicotti shells and cook according to package instructions until al dente. Usually, this takes about 7 to 9 minutes. Drain the shells and rinse them with cool water to stop the cooking process. Set aside on a clean kitchen towel to dry.

Step 2: Cook the Ground Beef and Spinach

Heat a drizzle of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the ground beef, breaking it up with a spatula. Cook until browned and no longer pink, about 6 to 8 minutes. Season with salt, pepper, and Italian seasoning. Stir in the chopped fresh spinach and cook until wilted, roughly 2 minutes. Remove from heat and allow to cool slightly.

Step 3: Combine the Filling

In a medium bowl, mix together the ricotta cheese, shredded mozzarella, grated parmesan, and the cooked beef and spinach mixture. Stir until well combined. Taste and adjust seasoning if needed.

Step 4: Stuff the Manicotti Shells

Using a spoon or piping bag, carefully fill each manicotti shell with the beef and cheese mixture. Be gentle to avoid tearing the pasta. Place each stuffed shell seam side up in a greased 9×13 inch baking dish.

Step 5: Add Alfredo Sauce and Bake

Pour the Alfredo sauce evenly over the stuffed manicotti shells, making sure they are well covered to prevent drying out. Cover the baking dish with foil and bake in a preheated oven at 350°F (175°C) for 25 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and lightly golden on top.

Step 6: Serve and Enjoy

Let the dish cool for 5 minutes before serving. This Steak & Spinach Stuffed Manicotti Alfredo pairs beautifully with a crisp salad, perhaps something bright and fresh like a Chopped Spinach Pomegranate Salad to balance the richness.

Dairy-Free/Gluten-Free Swaps

• Use gluten-free manicotti shells or substitute with gluten-free pasta tubes.
• Replace ricotta and mozzarella with dairy-free cheese alternatives made from nuts or soy.
• Use a dairy-free Alfredo sauce, often made with cashews or cauliflower for creaminess.
• Ensure the ground beef is fresh and free from additives that may contain gluten or dairy derivatives.

Frequent Missteps to Avoid

• Overcooking the pasta shells: Manicotti shells become fragile when overcooked and can tear when stuffing. Cook just until al dente.
• Not draining excess liquid: If the spinach or beef mixture is too wet, it can make the filling soggy. Drain any excess moisture before combining.
• Skipping the seasoning: Proper seasoning of the beef and cheese mixture is key to a flavorful dish.
• Not covering the dish while baking: Cover with foil initially to keep the pasta moist and prevent the sauce from drying out.

Store, Freeze & Reheat

Leftover Steak & Spinach Stuffed Manicotti Alfredo can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, assemble the dish but do not bake; cover tightly with plastic wrap and foil, then freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator and bake as directed, adding extra time if needed.

Reheat individual portions in the microwave or warm in the oven at 350°F (175°C) until heated through, about 15-20 minutes.

Common Questions

Can I use other types of meat instead of ground beef?

Absolutely! Ground turkey or chicken are great leaner alternatives. You can also use finely chopped steak to echo the flavor of Rosemary Steak Skewers With Balsamic Glaze for a more tender, steakhouse-style filling.

Do I have to boil the manicotti shells before stuffing?

Yes, pre-cooking the shells until al dente is essential. It softens them enough to stuff without breaking. Some no-boil pastas exist, but they can be tricky to work with in stuffed pasta recipes.

Can I prepare this recipe ahead of time?

Definitely! You can assemble the stuffed manicotti shells in the baking dish, cover, and refrigerate for up to 24 hours before baking. This makes it a perfect make-ahead meal for busy days.

What sides go well with this dish?

This rich and creamy dish pairs wonderfully with light sides like a simple green salad, steamed vegetables, or a refreshing fruit salad. The Chopped Spinach Pomegranate Salad is a fantastic pairing to brighten the meal.

Weekend Projects

• Chopped Spinach Pomegranate Salad – a fresh, vibrant salad to complement your meal.
• Rosemary Steak Skewers With Balsamic Glaze – perfect for grilling season and steak lovers.

Make It Tonight

Ready to indulge in some cheesy, meaty comfort food? This Steak & Spinach Stuffed Manicotti Alfredo is a fantastic choice for tonight’s dinner. With minimal prep and straightforward steps, you’ll soon have a beautiful dish bubbling away in the oven, filling your kitchen with irresistible aromas. Pair it with a crisp salad and perhaps a glass of your favorite wine, and you’ve got a restaurant-worthy meal at home. So go ahead—grab those manicotti shells and get cooking!

Rich, cheesy, and full of flavor, Steak & Spinach Stuffed Manicotti Alfredo is a dish that will quickly become a staple in your recipe rotation. Enjoy every bite!

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