This Meatball Stuffed Manicotti is a weeknight-friendly baked pasta that eats like a Sunday dinner. Instead of ricotta filling, you're packing manicotti with a meatball-style mix that cooks up tender inside the pasta, then letting it all bake in marinara under a layer of mozzarella.

Meatball Stuffed Manicotti

Are you craving something a little different than the typical spaghetti and meatballs? I've got a great one for you today. This meatball stuffed manicotti doesn't even require a pot of boiling water. ALL of the cooking takes place in the oven, where it belongs.

Don't want to turn your oven on? Stick these in your crockpot for an awesome summer-friendly meal. Sometimes I don't want to go to the trouble of making a whole batch of homemade spaghetti sauce. Even if you used canned tomatoes, it is an ordeal that requires a lot of thought and effort to make a great batch.

One of my favorite parts of this dish is the creamed spinach. I love the combination of the amazing pasta sauce, the tender and flavorful meatball, and the creamed spinach with a touch of nutmeg. I didn't discover the awesomeness of this combination until I was well into my 20's, and I so regret it!

Why You'll Love This Dish

Meatball Filling Beats Ricotta - Hearty, savory, and way more satisfying if you're a meatball person.
Covered Bake Keeps It Tender - The pasta cooks gently and the meat stays juicy.
Saucy, Not Dry - The jar-sauce-and-water trick keeps everything loose and spoonable.
Creamed Spinach Makes It Feel Fancy - Fast stovetop side that turns dinner into a plated meal.
Great For Leftovers - Reheats clean and still tastes rich the next day.

Make with my Homemade Marinara!

Mix together the meatball ingredients until everything is well distributed.

Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

Manicotti Noodles - Tubes made for stuffing; handle gently so they don't crack.
Ground Beef - The hearty base of the filling; ground turkey works if you add a splash more milk for tenderness.
Italian Bread Crumbs - Brings seasoning and structure; plain crumbs work with a pinch of Italian seasoning.
Vidalia Onion - Sweet onion flavor without harsh bite; any sweet onion works if diced fine.
Fresh Parsley - Fresh lift in a rich filling; dried parsley can sub in a pinch.
Garlic - Adds that classic meatball bite; jarred minced garlic works for speed.
Parmesan Cheese - Salty, nutty punch that seasons the beef; pecorino is a stronger swap.
Egg - Binder that keeps the filling together inside the pasta.
Whole Milk - Keeps the filling tender; half-and-half works too.
Jarred Pasta Sauce - Choose one you'd happily eat on its own; thicker sauces love that added water.
Water - Loosens the sauce and helps the noodles finish cooking in the bake.
Mozzarella (Sliced) - Melts into a stretchy top layer; shredded works if that's what you've got.
Frozen Chopped Spinach - Budget-friendly and easy; thaw and squeeze if you want less cook-off time.
Olive Oil - Helps sauté garlic and keeps spinach from sticking.
Minced Garlic - Builds the base flavor for the spinach.
Heavy Cream - Makes the spinach silky and rich; half-and-half will work, just reduce a bit longer.
Chicken Stock - Thins the cream and adds savory depth; vegetable stock is fine too.
Nutmeg - Classic creamed spinach flavor; a tiny amount goes a long way.

Try French Onion Stuffed Meatballs!

How To Make This Recipe

This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.

Prep And Mix Filling: Heat oven to 350°F. Mix beef, breadcrumbs, onion, parsley, garlic, parmesan, egg, and milk until combined.
Sauce The Pan: Pour half the jar of sauce into a 9x13 pan and spread it out.
Stuff The Manicotti: Gently pack the meat mixture into the noodles and line them up in the pan.
Top And Bake Covered: Add ¾ cup water to the sauce jar, shake, then pour over the noodles.
Lay mozzarella slices on top.
Cover tightly with nonstick foil and bake 45-55 minutes, until meat is 160°F+.
Make Creamed Spinach And Serve: Around the 30-minute mark, sauté spinach with olive oil and garlic until thawed and dry. Add cream, stock, and nutmeg. Simmer 5-10 minutes until slightly thick. Serve manicotti over a bed of creamed spinach.

Have some Spaghetti and Meat Sauce!

Amazing meatball stuffed manicotti on a bed of creamed spinach.

Recipe FAQ

How Do I Store Leftovers?

Store manicotti and sauce in an airtight container in the fridge up to 4 days. Store creamed spinach separately if you can, so it stays smooth.

How Do I Reheat It?

Oven is best: cover and warm at 325°F until hot. Microwave works too, just add a spoonful of sauce over the pasta and cover so it steams.

Can I Make This Ahead Of Time?

Yes. Assemble the whole pan, cover, and refrigerate up to 24 hours. Bake covered and add 10-15 minutes to the cook time.

Can I Use The Slow Cooker?

Yes. Build it like written, then cook on high 2 to 2 ½ hours (model-dependent) until the meat hits 160°F+. Keep the lid on so the pasta cooks evenly.

What Variations Work Well?

Mix in Italian sausage for half the beef. Add chopped basil to the filling. Swap mozzarella slices for provolone for a sharper top. Stir a handful of grated parmesan into the spinach at the end for extra punch.

Try Meatball Stuffed Shells!

This meatball stuffed manicotti doesn't even require a pre-boil of the noodles. SO tasty.

Serve This With

Hungry for more? Check out my awesome garlic bread and Greek Salad recipes that would go along with this recipe perfectly!

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6 servings