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Beef Stuffed Manicotti

 Beef Stuffed Manicotti
When I bought a 25-year-old cookbook at an auction, I found this gem inside. I think you'll make it again and again, as I do.
2 ServingsPrep: 30 min. Bake: 25 min.


  • 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


  • 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.
  • Stuff half meat mixture into manicotti shells; arrange in a greased
  • 8-in. square baking dish. Spoon remaining meat mixture over shells.
  • 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.
Nutritional Facts: 1 serving (1 cup) equals 533 calories, 23 g fat (12 g saturated fat), 99 mg cholesterol, 1,264 mg sodium, 42 g carbohydrate, 5 g fiber, 40 g protein.

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Beef Stuffed Manicotti (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.