Steak & Spinach Stuffed Manicotti Alfredo
This Steak & Spinach Stuffed Manicotti Alfredo is rich, cheesy, and packed with flavor—perfect for an impressive yet easy family dinner!
Servings: 6 servings
Ingredients
- 12 pieces manicotti shells to be cooked and stuffed
- 1 pound ground beef lean recommended
- 2 cups fresh spinach chopped
- 1 cup ricotta cheese creamy base for the filling
- 1 cup shredded mozzarella cheese melts beautifully
- 0.5 cup grated parmesan cheese adds sharp, nutty depth
- 2 cups Alfredo sauce rich and creamy
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning blend of oregano, basil, thyme
- salt and pepper to taste
- olive oil for cooking the beef and garlic
Instructions
Prepare the Manicotti Shells
- Fill a large pot with salted water and bring to a boil. Cook the 12 manicotti shells according to package instructions, about 7 to 9 minutes, until al dente. Drain and rinse with cool water, then set aside on a clean towel to dry.
Cook the Ground Beef and Spinach
- Heat a drizzle of olive oil in a large skillet over medium heat. Sauté the minced garlic for about 30 seconds until fragrant. Add the ground beef, breaking it up, and cook until browned, about 6 to 8 minutes. Season with salt, pepper, and Italian seasoning. Stir in chopped spinach and cook until wilted, about 2 minutes. Remove from heat and cool slightly.
Combine the Filling
- In a mixing bowl, combine ricotta, shredded mozzarella, grated parmesan, and the cooked beef and spinach mixture. Mix well and adjust seasoning if needed.
Stuff the Manicotti Shells
- Use a spoon or piping bag to fill each manicotti shell carefully with the beef and cheese filling. Place the stuffed shells seam side up in a greased 9x13 inch baking dish.
Add Sauce and Bake
- Pour Alfredo sauce evenly over the stuffed shells. Cover the dish with foil and bake at 350°F (175°C) for 25 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden on top.
Serve
- Let cool for 5 minutes before serving. Enjoy with a crisp salad or your favorite side.
Equipment
- Large Pot
- Large Skillet
- Mixing Bowl
- Baking dish (9x13 inch)
- Spoon or Piping Bag
- Cheese grater
Notes
- Do not overcook manicotti shells to prevent tearing when stuffing.
- Drain excess moisture from spinach and beef mixture to avoid soggy filling.
- Cover with foil while baking to keep pasta moist and prevent the sauce from drying out.
- Make ahead by assembling and refrigerating up to 24 hours before baking.
- Freeze unbaked stuffed manicotti for up to 3 months; thaw overnight before baking.