Meaty Manicotti Recipe
Meaty Manicotti Recipe photo by Taste of Home
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Meaty Manicotti Recipe

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4.5 44 79
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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. + cooling Bake: 45 min.
MAKES:7 servings
TOTAL TIME: Prep: 20 min. + cooling 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

2 each: 507 calories, 26g fat (13g saturated fat), 90mg cholesterol, 1265mg sodium, 39g carbohydrate (11g sugars, 3g fiber), 30g 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 13x9-in. baking dish.
  3. Stuff each shell with about 1/4 cup 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.
    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°.
    Yield: 7 servings.
Originally published as Meaty Manicotti in Taste of Home April/May 2006

Full-Bodied White Wine

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

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mmaron User ID: 7971641 247672
Reviewed Apr. 30, 2016

"Very good! My husband liked this a lot too. Great for 2 people. I divided into three small pans. We enjoyed one pan for dinner and I have two meals ready to go in the freezer!"

homecookcharity User ID: 7810209 237825
Reviewed Nov. 22, 2015

"easy and delicious."

yumyum02 User ID: 2107360 234865
Reviewed Oct. 13, 2015

"One big step saver, I do not boil the noodles. Follow the directions, add 1 cup of water to dish, cover and bake."

DawnLockhart User ID: 3466471 226923
Reviewed May. 25, 2015

"This is a good crowd-pleasing recipe. It is very cheesy and the cream cheese in the mixture is a nice touch. I made the recipe exactly as written as I am a true believer in not being critical of a recipe until you try it as written. However, since I'm not a huge fan of prepared spaghetti sauce I think a homemade tomato sauce would send this recipe over the top (if you have time to prepare it). Having said that - the recipe is very nice the way it is."

Queenlalisa User ID: 15400 226592
Reviewed May. 19, 2015

"This recipe was fantastic. I will make this again soon. easy and delicious!"

tribefan064 User ID: 4078355 225876
Reviewed May. 4, 2015

"I made this last night and it was incredible!! I did exactly per the recipe and had some extra meat left over after stuffing the 14 manicotti shells, so I just put it over the manicotti in the pan before baking since I didn't have any shells left. I will definitely make this again and again! Thanks for sharing the recipe!"

dfeltis User ID: 8109110 219860
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!!!"

Kucharczyk User ID: 4521343 216931
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."

kathrynsummers User ID: 1276979 216918
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."

jessann16 User ID: 8103610 155934
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!"

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