Meaty Manicotti Recipes

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MEAT FILLED MANICOTTI



Meat Filled Manicotti image

This is a tasty and filling dish that can be nicely paired with a green salad if desired.

Provided by teppij

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 6

Number Of Ingredients 8

1 (8 ounce) package manicotti pasta
1 pound lean ground beef
1 ½ cups cottage cheese
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
2 egg whites
½ teaspoon dried oregano
1 (32 ounce) jar spaghetti sauce

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and cool. Reserve.
  • Meanwhile, in a large skillet brown beef on medium heat. Drain and cool.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine beef, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, egg whites and oregano. Mix well. Stuff shells with mixture.
  • Lightly grease a 9x13 inch baking dish. Pour enough spaghetti sauce in dish to cover the bottom. Place stuffed noodles in the dish. Cover with spaghetti sauce and top with the remaining 1 cup mozzarella cheese. Bake in preheated oven for 50 minutes.

Nutrition Facts : Calories 667.9 calories, Carbohydrate 50.5 g, Cholesterol 103.5 mg, Fat 33.3 g, Fiber 5.2 g, Protein 40.1 g, SaturatedFat 15.2 g, Sodium 1248.7 mg, Sugar 15.1 g

MEATY MANICOTTI



Meaty Manicotti image

This simple dish has been very popular at family gatherings and potlucks. You can assemble it ahead of time. -Lori Thompson, New London, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 7 servings.

Number Of Ingredients 9

14 uncooked manicotti shells
1 pound bulk Italian sausage
3/4 pound ground beef
2 garlic cloves, minced
2 cups shredded part-skim mozzarella cheese
3 ounces cream cheese, cubed
1/4 teaspoon salt
4 cups meatless spaghetti sauce, divided
1/4 cup grated Parmesan cheese

Steps:

  • 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., 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. , Stuff each shell with about 1/4 cup meat mixture; arrange over sauce. Pour remaining sauce over top. Sprinkle with Parmesan cheese. , 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°.

Nutrition Facts : Calories 507 calories, Fat 26g fat (13g saturated fat), Cholesterol 90mg cholesterol, Sodium 1265mg sodium, Carbohydrate 39g carbohydrate (11g sugars, Fiber 3g fiber), Protein 30g protein.

BEEF AND CHEESE MANICOTTI



Beef and Cheese Manicotti image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 12

4 teaspoons olive oil
1 medium onion, coarsely chopped
1 pound ground beef
Salt and freshly ground black pepper
14 (8-ounce package) manicotti
1 (15-ounce) container whole-milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 cups marinara sauce
2 tablespoons butter, cut into pieces

Steps:

  • Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
  • Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
  • Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
  • Preheat the oven to 350 degrees F.
  • Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
  • Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

MEATY MANICOTTI



Meaty Manicotti image

My mother-in-law gave me this recipe and she recommends using jumbo shells instead of using the manicotti shells because she thinks they're easier. I prefer the manicotti shells because I know it is easier to stuff manicotti than shells. You just have to know how to do it! This recipe originally came from "Taste of Home" and they recommend pre-cooking the pasta (whether you use shells or manicotti). I don't bother to pre-cook them, and this recipe cooks up wonderfully anyway! I like the fact that it doesn't call for cottage cheese or ricotta cheese as I don't always have them on hand, but I usually have some cream cheese!

Provided by Mommy2two

Categories     Manicotti

Time 1h20m

Yield 14 manicotti, 7 serving(s)

Number Of Ingredients 9

14 manicotti, uncooked
1 lb bulk Italian sausage
1/2 lb ground beef
2 garlic cloves, minced
2 cups mozzarella cheese, shredded
1 (3 ounce) package cream cheese, cubed
1/4 teaspoon salt (optional)
4 cups meatless spaghetti sauce
1/4 cup parmesan cheese, grated

Steps:

  • In large skillet cook the sausage, beef, and garlic over medium heat until meat is no longer pink; drain. Remove from heat, and cool for 10 minutes.
  • Stir the mozzarella, cream cheese and salt into the meat mixture.
  • Spread 2 cups spaghetti sauce in bottom of a greased 9-in. by 13-in. baking dish. Stuff each shell with about 1/4 cup of meat mixture; arrange over sauce. If you have any filling left, just sprinkle over the top of the shells.
  • Pour remaining sauce over top and sprinkle Parmesan cheese over the sauce.
  • Cover with foil and bake at 350 degrees (F) for 40-50 minutes. Uncover and bake 5-10 minutes longer or until bubbly.

Nutrition Facts : Calories 448.4, Fat 37.5, SaturatedFat 16.4, Cholesterol 113.1, Sodium 790, Carbohydrate 2, Sugar 0.8, Protein 24.5

MEATY SPINACH MANICOTTI



Meaty Spinach Manicotti image

This hearty stuffed pasta dish will feed a crowd. Tangy tomato sauce tops manicotti that's filled with a mouthwatering blend of Italian sausage, chicken, spinach and mozzarella cheese. Be prepared to share the recipe!-Pat Schroeder, Elkhorn, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 14-16 servings.

Number Of Ingredients 12

2 packages (8 ounces each) manicotti shells
1/4 cup butter, cubed
1/4 cup all-purpose flour
2-1/2 cups 2% milk
3/4 cup grated Parmesan cheese
1 pound bulk Italian sausage
4 cups cubed cooked chicken or turkey
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 large eggs, lightly beaten
1 cup shredded part-skim mozzarella cheese
2 jars (24 ounces each) spaghetti sauce
1/4 cup minced fresh parsley

Steps:

  • Cook manicotti according to package directions. Meanwhile, melt butter in a saucepan. Stir in the flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese until melted; set aside. Drain manicotti; set aside. , In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the chicken, spinach, eggs, mozzarella cheese and 3/4 cup white sauce. Stuff into manicotti shells. , Spread 1/2 cup spaghetti sauce in each of two ungreased 13x9-in. baking dishes. Top with manicotti. Pour remaining spaghetti sauce over the top. , Reheat the remaining white sauce, stirring constantly. Pour over spaghetti sauce. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer inserted in the filling reads 160°. Sprinkle with parsley.

Nutrition Facts : Calories 306 calories, Fat 15g fat (7g saturated fat), Cholesterol 90mg cholesterol, Sodium 566mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein.

MEATY STUFFED MANICOTTI



Meaty Stuffed Manicotti image

Make and share this Meaty Stuffed Manicotti recipe from Food.com.

Provided by Barb G.

Categories     Manicotti

Time 1h20m

Yield 8 Manicotti

Number Of Ingredients 14

1 (8 ounce) package manicotti
1/2 lb hot Italian sausage or 1/2 lb mild Italian sausage (3 links)
1/2 lb ground round
1 large egg
1/3 cup milk
1 slice white bread, cubed
1 cup shredded mozzarella cheese
1 (8 ounce) container small curd cottage cheese
1 tablespoon dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 (16 ounce) jar pasta sauce with mushrooms, divided
1/4 cup parmesan cheese

Steps:

  • Cook pasta according to package directions; rinse with cold water.
  • Drain.
  • Remove casings from sausage and discard.
  • Cook sausage and beef in a large skillet, stirring until meat crumbles and is no longer pink.
  • Drain.
  • Stir together egg and milk in a large bowl; add bread.
  • Stir in sausage mixture, mozzarella cheese and the next 5 ingredients.
  • Spoon into manicotti shells, arrange in a lightly greased 13x9-inch baking dish.
  • Pour 1/2 jar of spaghetti sauce over shells.
  • Bake, covered, at 350 degrees for 30 minutes.
  • uncover and pour remaining 1/2 jar sauce over shells; sprinkle with Parmesan cheese.
  • Bake, uncovered, 10 more minutes.

Nutrition Facts : Calories 404.7, Fat 20.3, SaturatedFat 8.6, Cholesterol 82.2, Sodium 1049.6, Carbohydrate 30.8, Fiber 1.9, Sugar 3.9, Protein 24.1

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