Emily's Manicotti Recipe - Allrecipes.com
Emily's Manicotti Recipe
  • READY IN ABOUT hrs

Emily's Manicotti

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"A very tasty, meaty recipe for manicotti lovers."

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Original recipe makes 4 servings Change Servings

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Cook the beef and pork in a skillet over medium-high heat until evenly brown. Drain grease, and transfer meat to a large bowl. Place onion and garlic in the skillet, and cook until onion is tender. Transfer to bowl with beef. Mix the bread crumbs, parsley, and oregano into the bowl.
  3. Spread 1/2 the pasta sauce over the bottom of the baking dish. Stuff manicotti shells with the meat mixture, arrange in the baking dish, and cover with remaining sauce.
  4. Cover pan with foil, and bake manicotti 40 minutes in the preheated oven. Uncover, sprinkle with cheese, and continue baking 20 minutes, until bubbly.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 1 hr 10 mins
  • READY IN 1 hr 35 mins
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Reviews More Reviews

Most Helpful Positive Review
May 06, 2005

You didn't state if the manicotti shells are cooked before stuffing or not. Everyone should remember that new cooks are trying to find recipes they can use, so don't leave out 'important details'. Thanks for listening

 
Most Helpful Critical Review
Jun 30, 2005

My recommendation to someone who wants to make manicotti is to stick to the recipe on the back of the manicotti box. It is much better. This was the 1st time in 6 yrs of marriage that my husband has told me that a dish was bad. Shells were tough & chewy. Not enough sauce. Needs an egg or 2.

 
May 09, 2005

Emily hit the jackpot on this one!! Turned out fabulous. I do have to admit that I cheated and used mile italian sausage instead of just the plain pork. For future reference the noodles are NOT precooked. I did add 1/4 of the jar of sauce and about 6oz. of fresh ricotta cheese to the meat mixture before stuffing the shells. The addition of the bread crumbs wasn't really necessary so I cut the amount used in half. The sauce will cook the shells completely as lond as you keep the dish covered tightly. I hope others enjoy this recipe as much as we did. Also if looking for a real kick, add some pieces of chopped pepperoni to the dish...yummm :-)

 
Aug 08, 2005

This was very tasty. I did make some changes: added an egg and about 3/4 cup ricotta to filling. I also used more sauce than called for. I assembled the dish the night before and refrigerated, was able to just pop in the oven next day. Will make again.

 
Feb 03, 2009

I added 4C fresh mozzarella cheese, 2C ricotta cheese, and 1 egg to this mixture before baking - I had much more filling than I needed, so I froze the extra for next time. It was the perfect solution to getting both meaty and cheesy manicotti! I use the end of my spoon to really pack in the filling so the noodles don't collapse. Great recipe!!

 
May 07, 2005

Yummy and not too difficult. You don not need to pre-cook the pasta shells on this one.

 
May 05, 2005

Delicious, but i added more sauce to mine.

 
Mar 09, 2007

A Simple and Easy meal to make, I really like this one. I have prepared this with a side of pasta/spaghetti and topped with some melted parmesean/mozzerella.

 

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Nutrition

  • Calories
  • 655 kcal
  • 33%
  • Carbohydrates
  • 65 g
  • 21%
  • Cholesterol
  • 87 mg
  • 29%
  • Fat
  • 28.1 g
  • 43%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 34.9 g
  • 70%
  • Sodium
  • 1310 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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