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A friend served this for supper when I visited, and she placed individual servings on a bed of lettuce, then sprinkled them with was both pretty and delicious.—Judy Wulf, Hancock, Minnesota
Recommended: Homemade Pasta Recipes
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 6-8 servings


  • 1 pound ground beef
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon chopped fresh parsley
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 egg, beaten
  • 1/4 cup milk
  • 1/2 cup seasoned dry bread crumbs
  • 8 ounces manicotti (14 tubes) manicotti, cooked and drained
  • 4 cups spaghetti sauce, divided
  • 1 cup (4 ounces) shredded process cheese (Velveeta)

Nutritional Facts

1 each: 365 calories, 14g fat (6g saturated fat), 67mg cholesterol, 1170mg sodium, 38g carbohydrate (10g sugars, 3g fiber), 21g protein.


  1. In a skillet, cook ground beef, onion, green pepper, salt and pepper until vegetables are tender; drain. Stir in parsley, mushrooms, egg, milk and bread crumbs; mix well.
  2. Stuff filling into manicotti shells. Pour two cups of spaghetti sauce into a greased 13-in. x 9-in. baking dish. Place shells on sauce; top with remaining sauce.
  3. Cover and bake at 350° for 25-30 minutes. Uncover and sprinkle with cheese. Return to oven for 5 minutes or until cheese is melted. Yield: 6-8 servings.
Originally published as Manicotti in Country Ground Beef 1993, p50

Full-Bodied White Wine

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

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vlizzle User ID: 4596334 41776
Reviewed Mar. 11, 2013

"completely disgusting - Velveeta - are you kidding me!"

tawny77 User ID: 1090024 44721
Reviewed Sep. 24, 2011

"When I hear Manicotti, I think Ialialian...this is not even close. Velveeta cheese, CANNED mushrooms, etc. Served on a bed of lettuce?"

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