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Meaty Manicotti

Meaty Manicotti
“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.”
7 ServingsPrep: 20 min. Bake: 45 min.

Ingredients

  • 14 uncooked manicotti shells
  • 1 pound bulk Italian sausage
  • 3/4 pound ground beef
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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.
© Taste of Home 2013

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Meaty Manicotti (continued)

Nutrition 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013