This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 40 mins

Manicotti Italian Casserole

Read Reviews (299)

"Some members of my family call it manicotti, some call it Italian casserole. So I call it Manicotti Italian Casserole. This is one of my all time favorite meals to make, and it's super easy! For gatherings I make the whole recipe, for my family I cut it in half." — ERINLOVE65

Next Recipe

GO Italian Meatball Sandwich Casserole

Ingredients Edit and Save

Watch video tips and tricks

Pizza Casserole

Tuna Noodle Casserole from Scratch

Turkey Noodle Casserole

Italian Beef Sandwiches

Baked Penne with Italian Sausage

Taco Casserole

Chicken Florentine Casserole

Turkey Manicotti

Italian “Sausage” Baby Back Ribs

Original recipe makes 8 servings Change Servings

1 pound rigatoni pasta
1 pound ground beef
1 pound Italian sausage
1 (8 ounce) can mushrooms, drained

2 (32 ounce) jars spaghetti sauce
1 1/2 pounds shredded mozzarella cheese
thinly sliced pepperoni

Check All Add to Shopping List

Directions

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to boil. Pour in rigatoni, and cook until al dente, about 8 to 10 minutes. Drain, and set pasta aside.
Meanwhile, brown ground beef and italian sausage in a large skillet over medium heat. With a slotted spoon, remove beef and sausage to a baking dish. Stir mushrooms, spaghetti sauce, and cooked pasta into the baking dish. Sprinkle cheese and pepperoni over the top.
Bake in preheated oven until the cheese is brown and bubbly, about 20 minutes.

Kitchen-Friendly View

PREP 10 mins
COOK 30 mins
READY IN 40 mins

More Recipes Like This See all

Italian Meatball Sandwich Casserole

Cheesy Italian Meatball Casserole

Italian Tacos

Italian Grilled Cheese Sandwiches

Cheesy Italian Tortellini

Three Cheese Manicotti II

Easy Pasta Casserole

Meat Filled Manicotti

Spinach Cheese Manicotti

Manicotti with Cheese

ADVERTISE WITH US

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

Reviews More Reviews

Most Helpful Positive Review

Sep 11, 2007

I've made this dish twice now. Each time it was completely gone, no leftovers! It feeds about 8-10 people easily. I took someone's advise and mixed 1/2 the cheese into the casserole then sprinkled the rest on top. I layered the pepperoni under the cheese so they wouldn't get crispy. One time I used the slice pepperoni and cut them into quarters. The second time I cubed the pepperoni. Both tasted excellent!

—Erin R.

See full review »

Most Helpful Critical Review

Jul 27, 2009

Yes this is delicious, but it does not resemble Manicotti. Manicotti are long tubular shells stuffed with ricotta cheese,egg,parmesan cheese,and parsley. When I have leftover pasta and tomatoe sauce, I mix in extras like olives and sausage, and top with mozzarella cheese, and bake it to reheat. It does not make Manocotti.

—betszam

See full review »

391 Ratings

See other versions of this recipe!

May 21, 2007

My family loved this recipe. I did make a few small changes...after browning the ground beef and italian sausage and cooking the pasta, I put them, along with two jars of Bartoli Tomato & Basil spaghetti sauce, the mozzarella cheese and some parmesan cheese together in one large bowl and mixed them, before putting into 9 X 13 pan. I also reserved about 1 1/2 cups of mozzarella to sprinkle over the top, along with some more parmesan. I did not use the pepperoni because I felt there was plenty of meat and flavors already. Very easy and very tasty!!!

—Cookin4six

See full review »

Nov 21, 2007

This is absolutely delicious! And easy! I halved the recipe and it was still a lot. I thought that it was a lot of meat in the recipe, but I tried it anyway. Glad I did. It wouldn't have come out as good as it did. I did add a couple of things though. 1. garlic powder. season salt, and sauteed onions while browning meat. 2. mixed some cheese in with the meat mix. 3. and sprinkled some parmesan cheese on the top with the pepperonis. Great dish. thanks Erin love!

—BridgeeMOM

See full review »

Jan 02, 2009

This was awesome! I will make a few changes next time though: I used two of the 1lb 10 oz jars of spaghetti sauce. It wasn't quite 64 oz like the recipe calls for but it was enough! I used the traditional kind and ricotta cheese kind. Next time I think I will use the chunky garden vegetables kind, or chop up some green peppers to put in there as well. Also, I will mix cheese with in the pasta mix as well instead of just on top. And for the meat, I will use just a half pound of hamburger and 1 1/2 pounds of the italian sausage to add a little more spicey-ness to it! Lastly I used fresh mushrooms instead of canned and sauteed them about 5 minutes before I put them in the mixThe auther says she halves it for her family and makes the whole recipe for family gatherings; She's right on! I was making this for just my fiance' and I and I decided to make the whole thing because we wanted leftovers since we don't cook a whole lot...we only ate maybe an 1/8th of it and we were FULL! Next time I will definatly halve the recipe and there will be enough still for a day or two for left overs. GREAT recipe! I will make again, it's a keeper!

—Andrea

See full review »

Jan 20, 2006

A delectable, meaty dish--the only trouble I had was getting the entire casserole in a 3qt. baking dish, you might want to make 2 smaller ones and put one in the freezer :)

—Peety

See full review »

Mar 31, 2009

Great basic recipe. I added chopped green and red pepper to cook with the ground beef, along with chopped onion. I also added in sliced black olives (you could also try green). This recipe made enough for 2 9X13 pans. We enjoyed one and have one in the freezer.

—LJC

See full review »

Sep 12, 2005

A great, quick meal option. I don't have very much time and this was just what I needed. I had a complete meal in less than an hour. :-) An everyone loved it.

—Jenna F.

See full review »

ADVERTISE WITH US

Nutrition

Calories
909 kcal
45%

Carbohydrates
77.6 g
25%

Cholesterol
127 mg
42%

Fat
43 g
66%

Fiber
8.5 g
34%

Protein
52.1 g
104%

Sodium
2248 mg
90%

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

Nutritional Information

Manicotti Italian Casserole

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 909
Calories from Fat: 387

% Daily Value *
Total Fat 43g 66 %
Saturated Fat 18.4g 92 %
Cholesterol 127mg 42 %
Sodium 2248mg 90 %
Potassium 1187mg 33 %
Total Carbohydrates 77.6g 25 %
Dietary Fiber 8.5g 34 %
Protein 52.1g 104 %
Sugars 23.5g
Vitamin A 29 %
Vitamin C 8 %
Calcium 93 %
Iron 53 %
** Thiamin 45 %
Niacin 191 %
Vitamin B6 50 %
Magnesium 41 %
Folate 88 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.