TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES: 2 servings


  • 4 uncooked manicotti shells
  • 1/2 pound ground beef
  • 1 small onion, finely chopped
  • 1/2 medium green pepper, finely chopped
  • 1 can (15 ounces) tomato sauce
  • 1 to 1-1/2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 cup (4 ounces) shredded mozzarella cheese, divided

Nutritional Facts

1 cup: 533 calories, 23g fat (12g saturated fat), 99mg cholesterol, 1264mg sodium, 42g carbohydrate (8g sugars, 5g fiber), 40g protein.


  1. Cook manicotti according to package directions; drain. In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, oregano and thyme; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add 1/2 cup cheese; stir until melted.
  2. Stuff half meat mixture into manicotti shells; arrange in a greased 8-in. square baking dish. Spoon remaining meat mixture over shells.
  3. Bake, uncovered, at 325° for 20 minutes. Sprinkle with remaining cheese; bake 5-10 minutes longer or until heated through and cheese is melted. Yield: 2 servings.
Originally published as Stuffed Manicotti in Cooking for One or Two Cookbook 2003, p134

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Beef Stuffed Manicotti

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Remenec User ID: 6059530 241108
Reviewed Jan. 5, 2016

"This is definitely a keeper for my recipe box! This recipe has authentic Italian flavor and is easy to make. I added a 1/2 pound of ground sausage to the ground beef for extra meaty flavor. I would suggest allowing the shells to cool for a minute before stuffing, to avoid having them split."

LauraManning User ID: 968398 207498
Reviewed Sep. 26, 2011

"I omit the bell pepper and add a tsp. of crushed garlic and a little salt to the meat mixture."

LauraManning User ID: 968398 160040
Reviewed Dec. 7, 2009

"I've made this dish many times. My husband and I really enjoy it. Let the meat mixture cool a good bit before stuffing the manicotti shells or you'll end up with burnt fingers!"

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