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. + 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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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!"

Reviewed Nov. 22, 2015

"Easy and delicious."

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."

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."

Reviewed May. 19, 2015

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

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