This easy Manicotti Pasta Bake comes together in just one pot! It’s perfect for busy weeknights or any time you want a truly delicious, comforting meal at home.
I know I’ve struck gold in the kitchen when my husband asks me what I did with the leftovers.
As a food blogger, I cook a lot of food all the time. Luckily, my good friend Sarah takes the surplus off my hands. Nothing goes to waste. She’s a gem.
But Sarah didn’t get any of this Manicotti Pasta Bake.
You probably wouldn’t share, either. It was pretty darn good.
I started with my favorite Homemade Meat Sauce. I cut the recipe in half (that recipe makes enough for lasagna and this One Pot Pasta). I added the pasta and enough water to cook it. All in one pot, right on the stove top.
Then I piled on the cheese. Wisconsin cheese, the very best stuff, and lots of it. Wisconsin ricotta, Wisconsin mozzarella, and Wisconsin parmesan. Dollop, sprinkle, then bake until hot and bubbly.
And that’s it! Serve up giant bowls of the stuff, go back for seconds, and hide your leftovers. (Just kidding, Sarah. I’ll make you a batch!)
One Pot Manicotti Pasta Bake Recipe
- 1 pound ground beef
- 1 onion chopped
- 2 cloves garlic minced
- 3 cups water
- 1 pound uncooked medium shell pasta
- 1 (14 ounce) can crushed tomatoes
- 1 (8 ounce) can tomato sauce
- 1 tablespoon sugar
- 3/4 teaspoon dried basil
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon fennel seeds
- Salt and freshly ground black pepper
- 8 ounces Wisconsin ricotta cheese
- 8 ounces Wisconsin mozzarella cheese shredded
- 4 ounces Wisconsin Parmesan cheese shredded
- Preheat oven to 475 degrees. In a Dutch oven or large oven-safe pot, cook beef and onion over medium heat until mostly browned, about 5 minutes. Drain well.
- Stir in garlic until fragrant, about 30 seconds. Stir in water, pasta, crushed tomatoes, tomato sauce, tomato paste, sugar, basil, Italian seasoning, fennel, 1 teaspoon salt, and 1/4 teaspoon pepper.
- Bring to a boil, reduce heat, and simmer uncovered until pasta is tender, about 15 minutes.
- Drop large spoonfuls of ricotta on top of pasta. Sprinkle with mozzarella and parmesan. Bake until cheese is melted and bubbly, about 15 to 20 minutes.