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Meaty Manicotti Recipe
Meaty Manicotti Recipe photo by Taste of Home

Meaty Manicotti Recipe

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4.5 38
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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 bulk 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.
Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
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 Feb. 6, 2015

"This is magnificent!!!!! I will definitely make it again. I have already been asked to share the recipe with 3 other people and I just made it two days ago! :) I did make one adjustment...I don't care for sausage so I just used hamburger. Awesome!!!"

Reviewed Jan. 4, 2015

"Very good and a keeper. First, be prepared to have at least 20 manicotti noodles ready to fill with this recipe. Also with more filled manicotti I suggest 6 cups of sauce. (I like to completely cover the manicotti before putting in oven to keep noodles from being too hard). I use a baby spoon to stuff and this is a perfect size and keeps from splitting. Also, parboil your manicotti (about 5 mins). (This helps to keep from tearing while filing, trust me.) I divided my 20 filled manicotti into to 2 casserole dishes. One cooked and one I froze. I went to my butcher and bought their store made sweet Italian sausage and removed them from their casings before frying. Also, you really don't need any salt since it's in the sausage and spaghetti sauce. I doubled the garlic and added black pepper on top before baking."

Reviewed Jan. 4, 2015

"A favorite at our home! I prefer cooking and

stuffing jumbo shells instead of the manicotti. Shells are so much easier."

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."

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