This dinner meal is one of our Dutch oven camping recipes that is restaurant-quality designed for outdoor camp cooking with minimal effort. Serve this Dutch oven pasta stuffed manicotti at your campsite with a side salad and garlic bread for an amazing Italian feast on your next trip!
Cooking Pasta While Camping
One of the most popular ingredients is pasta for camping because it is a shelf-stable food that requires no refrigeration.
And, it is really versatile because it can be cooked many ways and takes on tons of different flavor profiles depending on what you are in the mood for.
It can be boiled or baked depending on your recipe … and can be cooked using a campfire, camp stove or oven.
Cooking Pasta In A Dutch Oven
When you are using your Dutch oven to cook your pasta, you can boil it in water or simmer it in sauces by just heating the oven from below.
Alternatively, you can bake the pasta with the other ingredients … this creates warm and hearty meals which makes them wonderful winter camping recipes!
How To Make Dutch Oven Pasta Bakes
If you are using un-cooked pasta in a baked recipe, you can layer the ingredients inside the Dutch oven and heat it with campfire coals, charcoal briquettes or even place it inside a camp oven or RV oven depending on the size.
If you want to use your propane stove to bake pasta in your Dutch oven, you’ll need a Dutch oven dome and heat diffuser plate to circulate the heat up the sides and over the top of the oven.
Other Pasta Dishes For Camping
As you can see, we are fans of using pasta in our camping dinner recipes!
We have tons of camping pasta recipes, here are just a few of our favorites:
This Dutch Oven Beef Stroganoff cooks everything in one Dutch oven and creates a rich and creamy sauce.
The red sauce in this One Pot Spaghetti is slightly spicy and full of flavor. We make it using a big cast iron skillet or a Dutch oven over a campfire or camp stove.
Our Dutch Oven Lasagna is definitely one of our most complicated recipes but is made easier by using oven-ready pasta. The extra effort for this meal is well worth it!
This Pasta In Garlic Sun Dried Tomato Cream Sauce is so popular with my family, we even make it at home.
As a main course, this Dutch Oven Mac And Cheese is a bit rich so we either serve it with a huge side salad or make it a side dish itself and serve it with a nice grilled protein like chicken or steak.
When summer is upon us, we love making this Greek Tomato And Feta Pasta Salad as a chilled side dish or add some grilled chicken slices to make it an entire meal.
How To Make Stuffed Manicotti Camp Dutch Oven Pasta
Step 1. Prepare your cooking equipment.
If you are making this as one of our campfire recipes, you’ll need to get your fire going in order to cook over coals (not flames) … you can also use charcoal briquettes for baking this pasta dish.
You can also make this as one of our camp stove recipes if you have a Dutch oven dome and heat diffuser plate, so get your stove ready for cooking on a level surface.
Step 2. Brown the meat.
You’ll be making this meal in a 12-inch standard depth Dutch oven.
First you need to brown the Italian sausage over a medium-high heat and you’ll break it up as it cooks.
Step 3. Drain the meat and pre-heat the oven.
After the sausage is cooked, you’ll remove it from the oven and let it drain on a paper towel lined large bowl.
Now you need to transition your oven to bake which means you’ll be heating it from the top and bottom.
The baking temperature is 350 degrees so prepare your coals (25 coals total = 17 top / 8 bottom). If you are using a different sized oven, check our Dutch oven temperature chart to see how many coals you’ll need.
Step 4. Mix the meat and cheese.
You’ll need to remove the paper towel from the sausage and stir in the ricotta, mozzarella and 1/2 of the spaghetti sauce.
Step 5. Fill the pasta.
Here comes the fun part!
It is time to fill the manicotti with the meat and cheese mixture.
It is easiest to pipe it … but you can just force it in with a spoon too (I don’t recommend it because it can get messy.)
Never piped before?
Don’t worry, it is really easy.
You’ll just cut off a small-ish corner of a gallon-sized plastic freezer bag, spoon the meat and cheese mixture into the bag forcing it to the bottom of the bag.
Now, twist the unfilled part of the bag to keep the cheese mixture from oozing back out of the bag.
Here is a quick video that shows the steps to use a pastry bag to pipe frosting on cupcakes better than I can explain them. LOL
Now, pipe the cheese mixture into the uncooked manicotti pasta tubes.
Alternatively, you can get messy and just use a spoon and hope for the best. LOL
Step 6. Layer the ingredients into your Dutch oven and bake.
Be careful, the pre-heated oven is hot!
You’ll pour just enough of the remaining spaghetti sauce to cover the bottom of the Dutch oven.
Now, place the stuffed manicotti pasta in the pan and spoon any remaining meat mixture over the top.
Pour the last remaining bit of spaghetti sauce over the top and cover to bake at 350 degrees until the shells are soft … this will take approximately 40 – 45 minutes.
Camp Cooking Tip: Don’t forget to turn your oven during the cooking process to ensure even baking … every 10 – 15 minutes, turn the lid and the oven (in opposite directions) about 1/4 turn throughout the entire baking time.
Step 7. Garnish and serve.
It’s time to add the finishing touches … sprinkle with parmesan cheese, basil and serve.
Pairings With Camping Pasta Recipes
I like serving a fresh green side salad and garlic bread with almost all of my Italian-flavored pasta camping meals.
These Dutch Oven Spaghetti And Meatballs taste amazing because of the splash of red wine that creates an extra depth of flavor in the sauce that the super-tender homemade meatballs cook in for about an hour … soaking up all that flavor!
Feeling like chicken tonight? Try this One Pot Creamy Cajun Chicken Camping Pasta that is so quick to prep and cook. The recipe calls for pre-cooked chicken and you cook the pasta right in the sauce!
Print This Recipe
Stuffed Manicotti Dutch Oven Camping Pasta Recipe
- 1 pound bulk hot Italian sausage
- 1 (15 oz) ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 (24 oz) jar spaghetti sauce
- 1 (8 oz) package dried manicotti noodles
- 1/4 cup grated parmesan cheese
- 4 large fresh basil leaves torn (optional)
- In 12” standard depth camp Dutch oven over medium-high heat, brown the Italian sausage, breaking it up into crumbles as it cooks.
- When the sausage is fully cooked, remove it from the Dutch oven and place it in a large bowl lined with paper towels to drain.
- Pre-heat your Dutch oven for baking at 350 degrees (25 coals total = 17 top / 8 bottom).
- Remove the paper towel from the sausage and stir in the ricotta, mozzarella and 1/2 of the spaghetti sauce.
- Cut off a small-ish corner of a gallon-sized plastic freezer bag, spoon the mixture into the bag forcing it to the bottom of the bag and twist the unfilled part of the bag to keep the cheese mixture from oozing back out of the bag. See the quick video below that shows the steps to use a pastry bag to pipe frosting on cupcakes.
- Now, pipe the cheese mixture into the uncooked manicotti pasta tubes. Alternatively, you can skip the piping and just spoon the sausage mixture into the uncooked pasta but it is MUCH more difficult.
- Pour some of the remaining spaghetti sauce into the bottom of the Dutch oven, just enough to cover the bottom of the pan.
- Now, place the stuffed manicotti pasta in the pan and spoon any remaining meat mixture over the top.
- Pour the last remaining bit of spaghetti sauce over the top and cover to bake at 350 degrees until the shells are soft … this will take approximately 40 – 45 minutes. Turn oven and lid 1/4 turn in opposite directions every 10 – 15 minutes for even baking.
- Sprinkle with parmesan cheese, basil and serve.
More Yummy Meal Ideas
If you want to try more easy and delicious camp recipes, we’ve got tons of options!