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Meaty Manicotti Recipe

Meaty Manicotti Recipe photo by Taste of Home

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“This simple dish has been very popular at family gatherings and potlucks,” notes Lori Thompson of New London, Texas. “You can assemble it ahead of time.”

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Meaty Manicotti Recipe

Prep: 20 min. Bake: 45 min.

Yield: 7 Servings

20 45 65

Ingredients

14 uncooked manicotti shells
1 pound bulk Italian sausage
3/4 pound ground beef
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With Johnsonville Italian Sausage.
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2 garlic cloves, minced
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 package (3 ounces) cream cheese, cubed
1/4 teaspoon salt
4 cups meatless spaghetti sauce, divided
1/4 cup grated Parmesan cheese

Directions

Cook manicotti shells according to package directions. Meanwhile, in a large skillet, cook sausage and beef over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Remove from the heat. Cool for 10 minutes.
Drain shells and rinse in cold water. Stir the mozzarella cheese, cream cheese and salt into meat mixture. Spread 2 cups spaghetti sauce in a greased 13-in. x 9-in. baking dish.
Stuff each shell with about 1/4 cupful meat mixture; arrange over sauce. Pour remaining sauce over top. Sprinkle with Parmesan cheese.
Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until bubbly and heated through. Yield: 7 servings.

Nutritional Facts 1 serving (2 each) equals 507 calories, 26 g fat (13 g saturated fat), 90 mg cholesterol, 1,265 mg sodium, 39 g carbohydrate, 3 g fiber, 30 g protein.

Originally published as Meaty Manicotti in Taste of Home April/May 2006

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Meaty Manicotti

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Reviewed on Jun. 26, 2012 by Stephsupermom

This manicotti is one of my husbands favorites. It is so easy and so delicious. Everyone loves it!

Reviewed on Nov. 04, 2011 by 1275

This is a keeper. The cream cheese went great with it. I am only 13 years old though- the manicotti shells were pretty hard to stuff. Next time I might just mix everything together and use penne pasta and put it all in a casserole dish. Other than that, it was great!

Reviewed on Aug. 25, 2011 by Roxie60277

I have made this several times and it is fabulous...I added onions, seasonings and instead of the tubular shells I used large shells which are easier to stuff...very good recipe and easy to make.