Stuffed Manicotti Recipe

3.5 1 2
Stuffed Manicotti Recipe
Stuffed Manicotti Recipe photo by Taste of Home
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Stuffed Manicotti Recipe

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3.5 1 2
MAKES:
7 servings
TOTAL TIME:
Prep: 1-1/4 hours Bake: 25 min.
MAKES:
7 servings
TOTAL TIME:
Prep: 1-1/4 hours Bake: 25 min.

Ingredients

  • SPAGHETTI SAUCE:
  • 1 medium onion, chopped
  • 1/2 green pepper, chopped
  • 2 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1 can (29 ounces) tomato sauce
  • 3/4 cup water
  • 3/4 cup dry red wine or water
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • MANICOTTI:
  • 1-1/2 pound ground beef
  • 1/2 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 package (10 ounces) frozen chopped spinach, thawed
  • 3/4 cup grated Parmesan cheese, divided
  • 3 eggs, beaten
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (8 ounces) manicotti, cooked and drained
  • 3/4 cup shredded mozzarella cheese

Directions

In a saucepan, saute onion, green pepper and garlic in olive oil until tender. Stir in all remaining sauce ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Uncover, simmer 10-15 minutes longer or until as thick as desired. Meanwhile, for manicotti, cook beef, onion and garlic in a skillet until the meat is browned and onion is tender. Drain; cool slightly. Squeeze spinach thoroughly to remove excess water; add to the skillet with 1/2 cup Parmesan cheese, eggs, oregano, salt and pepper. Mix well. Refrigerate 1-1/2 cups of the sauce (makes 4 cups)
for another recipe. Pour 1 cup of the remaining sauce into a 13-in. x 9-in. baking dish. Stuff manicotti with the meat mixture; arrange over the sauce. Pour another 1-1/2 cups of sauce on top. Sprinkle with the mozzarella and remaining Parmesan. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 7 servings.
Originally published as Stuffed Manicotti in Reminisce Extra October 1993, p47

Nutritional Facts

1 cup: 505 calories, 24g fat (9g saturated fat), 172mg cholesterol, 976mg sodium, 34g carbohydrate (5g sugars, 4g fiber), 35g protein.

  • SPAGHETTI SAUCE:
  • 1 medium onion, chopped
  • 1/2 green pepper, chopped
  • 2 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1 can (29 ounces) tomato sauce
  • 3/4 cup water
  • 3/4 cup dry red wine or water
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • MANICOTTI:
  • 1-1/2 pound ground beef
  • 1/2 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 package (10 ounces) frozen chopped spinach, thawed
  • 3/4 cup grated Parmesan cheese, divided
  • 3 eggs, beaten
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (8 ounces) manicotti, cooked and drained
  • 3/4 cup shredded mozzarella cheese
  1. In a saucepan, saute onion, green pepper and garlic in olive oil until tender. Stir in all remaining sauce ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Uncover, simmer 10-15 minutes longer or until as thick as desired. Meanwhile, for manicotti, cook beef, onion and garlic in a skillet until the meat is browned and onion is tender. Drain; cool slightly. Squeeze spinach thoroughly to remove excess water; add to the skillet with 1/2 cup Parmesan cheese, eggs, oregano, salt and pepper. Mix well. Refrigerate 1-1/2 cups of the sauce (makes 4 cups)
  2. for another recipe. Pour 1 cup of the remaining sauce into a 13-in. x 9-in. baking dish. Stuff manicotti with the meat mixture; arrange over the sauce. Pour another 1-1/2 cups of sauce on top. Sprinkle with the mozzarella and remaining Parmesan. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 7 servings.
Originally published as Stuffed Manicotti in Reminisce Extra October 1993, p47

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MY REVIEW
love2tastetasteofhome User ID: 5650409 43012
Reviewed Dec. 3, 2010

"I just finished making this recipe for company tomorrow night. We've had it in the past and I truly enjoy it b/c it is stuffed with meat! I have a hard time keeping the manicotti together after they are done cooking but once you put the sauce on top no one ever knows. It does take 2 hours for me to assemble and that was w/ ingredients already out and ready to go. This recipe is totally worth the effort. The recipe states to pour sauce over manicotti so it doesn't exactly turn out like the picture above."

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