Spinach, Pesto, and Beef Stuffed Manicotti

Tammy T


I love stuffed Manicotti. The more I can stuff in it, the better! I love cheese too and this has 4 cheeses! This recipe has a different take on the usual, with marinara sauce and pesto ... you can't go wrong! Served with garlic bread, I couldn't be happier!


★★★★★ 1 vote

50 Min


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8 oz
manicotti, 12 pasta shells
1 1/2 lb
ground beef
1/3 c
pesto sauce
3 c
marinara sauce
(8 ounce) bags fresh spinach
8 oz
cream cheese
4 oz
provolone cheese, sliced - 12 pieces
1/2 c
parmesan cheese, grated
2 c
mozzarella cheese, shredded
salt and pepper
olive oil

How to Make Spinach, Pesto, and Beef Stuffed Manicotti


  • 1Brown the ground meat and season well with salt and pepper.

    Drain off the grease and put in a large bowl.
  • 2Boil the shells, according to package, drain and set aside.

    Preheat the oven to 350 degrees.
  • 3In the same skillet in which you browned the meat, add some olive oil and saute the spinach until completely done.
  • 4Mix the pesto, cream cheese, Parmesan and spinach into the ground meat.
  • 5Pour a little marinara into a large (large enough to hold all the manicotti in one layer) casserole dish, enough to allow the shells to sit on and not stick to the bottom of the dish.
  • 6Then stuff the shells with the meat mixture and lay the stuffed shells into the casserole.
  • 7Top each shell with Provolone.

    Pour remaining marinara over shells, top with shredded mozzarella.
  • 8Bake for 45-60 minutes according to your oven temperature, until hot and bubbly with the cheese all melted but not too browned.

Printable Recipe Card

About Spinach, Pesto, and Beef Stuffed Manicotti

Course/Dish: Beef, Pasta
Main Ingredient: Pasta
Regional Style: Italian

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