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Stuffed Manicotti

This recipe is so special I serve it to company. It is so easy to make too.—Cookie Curci-Wright, San Jose, California
  • Total Time
    Prep: 1-1/4 hours Bake: 25 min.
  • Makes
    7 servings


  • 1 medium onion, chopped
  • 1/2 green pepper, chopped
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 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
  • 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 large eggs, lightly 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 part-skim mozzarella cheese


  • In a large saucepan, saute onion and green pepper in olive oil until tender. Add garlic; cook 1 minute longer. 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 thickened.
  • Meanwhile, for manicotti, cook beef and onion in a skillet until the meat is no longer pink. Add garlic; cook 1 minute longer. 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 cheese.
  • Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°.
Nutrition Facts
1 cup: 505 calories, 24g fat (9g saturated fat), 172mg cholesterol, 976mg sodium, 34g carbohydrate (5g sugars, 4g fiber), 35g protein.

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  • tammycookblogsbooks
    Mar 24, 2020

    This is delicious, even those in my family who don't like spinach had seconds! I used canned spinach for my dish instead of frozen chopped spinach.

  • skb cooking
    Feb 3, 2011

    No comment left

  • love2tastetasteofhome
    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.

  • Trilby Yost
    Jun 15, 2010

    No comment left