Total Time

Prep: 25 min. Bake: 30 min.


6-8 servings

Updated: Sep. 30, 2022
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


  • 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 large egg, beaten
  • 1/4 cup whole milk
  • 1/2 cup seasoned dry bread crumbs
  • 8 ounces manicotti (14 tubes) manicotti, cooked and drained
  • 4 cups spaghetti sauce, divided
  • 1 cup shredded process cheese (Velveeta)


  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 13x9-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.

Nutrition Facts

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