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Meaty Manicotti Recipe
Meaty Manicotti Recipe photo by Taste of Home

Meaty Manicotti Recipe

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This simple dish has been very popular at family gatherings and potlucks. You can assemble it ahead of time. —Lori Thompson, New London, Texas
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES:7 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 7 servings


  • 14 uncooked manicotti shells
  • 1 pound Johnsonville® Mild Ground Italian Sausage
  • 3/4 pound ground beef
  • 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

Nutritional 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.


  1. 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.
  2. 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.
  3. Stuff each shell with about 1/4 cupful meat mixture; arrange over sauce. Pour remaining sauce over top. Sprinkle with Parmesan cheese.
  4. Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until bubbly and heated through. Yield: 7 servings.
Originally published as Meaty Manicotti in Taste of Home April/May 2006

Nutritional 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.

Full-Bodied White Wine

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

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Reviewed Nov. 16, 2014

"This was excellent!! I added a few extra seasonings. For those that commented on how hard it was to stuff, I always split the manicotti down the middle, put the filling in and fold back together. Then just place seem side down. Been doing this for years and always turns out great!"

Reviewed Nov. 15, 2014

"Very tasty! Took a little time to stuff them all, but it was well worth it. I only used one 24 oz jar of spaghetti sauce, and it came out a little dry, so be sure to use the full 4 cups."

Reviewed Oct. 25, 2014

"Loved this recipe.

I used Italian sausage and added onion and Italian seasoning. Added mozzarella to parmesan."

Reviewed Oct. 12, 2014

"My family just loved this recipe. To make filling the shells easier I used a potato masher to mix the meat and cubed cream cheese after the meat had cooled. It worked great!"

Reviewed Sep. 26, 2014

"It always takes extra time to stuff manicotti....that's the long part of it. But, otherwise, it tasted pretty good."

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