Beef & Ricotta Manicotti

The pasta dough gets its beauty rest, the beef filling gets a splash of Gratsi Red and the cheeses come together like the dream team they are.

By Lady Anna

@thatladyanna

November 07, 2025

Beef & Ricotta Manicotti

By Lady Anna

Ingredients

Filling:
2

lb ground beef
1/2

onion, diced
1/2

cup Gratsi Red
2

cups tomato sauce
15

oz ricotta cheese
1

cup shredded mozzarella
1/2

cup grated Parmigiano
1/4

cup parsley, chopped
1/4

cup basil, chopped
Salt & pepper, to taste
Tomato Sauce:
2 x 28

oz cans/jars tomatoes
1/2

onion, diced
1

garlic clove, minced
2

tbsp olive oil
Salt & pepper, to taste
Fresh Pasta:
3

cups flour
3

eggs
1

tbsp olive oil
7

oz water
Salt, to taste

Instructions

TOTAL TIME

2 hours

6-8 servings

Making Manicotti at the farm is always an adventure. Mama ties on her apron like she’s entering a cooking competition, and suddenly everyone who was previously busy is now in the kitchen “just passing by” to taste test the sauce. The pasta dough gets its beauty rest, the beef filling gets a splash of red wine and the cheeses come together like the dream team they are.

By the time the manicotti comes out of the oven. bubbly, cheesy, and smelling like pure happiness. we’re all gathered around, counting down the 15 minute wait like it’s a rocket launch. And that first bite? Worth every second.

Pour a glass of Gratsi Red on the side. It complements every cheesy, saucy bite like they were meant to be enjoyed together.

A kitchen counter with bowls of ricotta, shredded cheese, flour, two eggs, an onion, garlic, grated cheese, salt, pepper, fresh basil, a baking dish, a grater, olive oil, and a jar of sauce, ready for cooking.

STEP 1

Heat oil in a skillet over medium-high. Sauté onion until soft, then add beef and cook until browned.

STEP 2

Add wine and simmer until reduced, then stir in tomato sauce and season.

A person holds a glass of red wine above a steaming skillet of ground meat cooking on a stove, ready to pour it in. A yellow lemon-shaped container labeled Lemonade sits on the kitchen counter in the background.

An older woman with short white hair and glasses stands in a kitchen, smiling behind a counter filled with ingredients like cheese, eggs, herbs, and spices, wearing a white shirt and a colorful apron.

STEP 3

Let cool; drain excess liquid if needed. Once cooled, combine with remaining ingredients and set aside.

Chopped onions and minced garlic on a wooden cutting board sit beside a wooden bowl filled with chopped herbs, all placed on a white tiled kitchen counter.

STEP 4

Sauté onion and garlic in oil until translucent. Add tomatoes, season, and simmer for 30 minutes.

STEP 5

Combine dry ingredients in a bowl. Add eggs, oil, and water gradually, mixing until a firm dough forms. Wrap and refrigerate for 2 hours.

A woman wearing a white shirt and a colorful fruit-patterned apron holds a sheet of homemade pasta above a wooden surface with two rectangular pasta pieces and flour scattered around.

A person fills pasta sheets with a meat mixture using a piping bag on a kitchen counter. Several pasta sheets and mounds of filling are visible, with a kitchen and a glass of red wine in the background.

A hand grates a block of cheese over a wooden bowl filled with cooked ground meat and ricotta cheese in a kitchen setting.

STEP 6

Divide into 4 pieces, roll through a pasta machine from widest to thinnest setting, then cut to desired size. Cook sheets in salted boiling water for 2 minutes, transfer to an ice bath, then dry on towels.

STEP 7

Assembly & Baking
Follow video for assembly. Cover with foil and bake at 350°F (175°C) for 45 minutes. Rest 15 minutes before serving.

A person grates cheese over two saucy enchiladas on a white plate, with a baking dish of more enchiladas and a glass of dark liquid on a wooden counter in a kitchen.

Two cannelloni pasta rolls covered in red tomato sauce and grated cheese sit on a white plate. A glass of red wine and a dish of sauce are visible in the background.

Beef & Ricotta Manicotti

Beef & Ricotta Manicotti