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Easy-to-Stuff Manicotti

 Easy-to-Stuff Manicotti
Even kids can help assemble this simplified Italian entree from Suzanne Runtz of Charlestown, South Carolina. She fills each pasta shell with a piece of string cheese for a deliciously gooey center, then tops the manicotti with a beefy tomato sauce.
6-8 ServingsPrep: 20 min. Bake: 30 min.


  • 1 package (8 ounces) manicotti shells
  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1/2 cup chopped onion
  • 1 jar (24 ounces) spaghetti sauce
  • 14 pieces string cheese
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese


  • Cook manicotti according to package directions. Meanwhile, in a large
  • skillet, cook beef and onion over medium heat until meat is no
  • longer pink; drain. Stir in spaghetti sauce. Spread half of the meat
  • sauce into a greased 13-in. x 9-in. baking dish.
  • Drain manicotti; stuff each shell with a piece of string cheese.
  • Place over meat sauce; top with remaining sauce. Cover and bake at
  • 350° for 25-30 minutes or until heated through.
  • Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until
  • the cheese is melted. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1-1/2 cups) equals 468 calories, 24 g fat (13 g saturated fat), 82 mg cholesterol, 999 mg sodium, 31 g carbohydrate, 3 g fiber, 32 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a

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Easy-to-Stuff Manicotti (continued)

Wine (continued)
full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.