Cheese Stuffed Manicotti

Cheese Stuffed Manicotti

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Melanie2008 5

"Homemade meat sauce served over manicotti stuffed with three cheeses. This is the best manicotti I have ever had. I always get requests for the recipe."
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1 h 35 m servings 653 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 653 kcal
  • 33%
  • Fat:
  • 26.3 g
  • 41%
  • Carbs:
  • 55.1g
  • 18%
  • Protein:
  • 52.6 g
  • 105%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 2893 mg
  • 116%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

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  • Ready In

  1. Heat a large skillet over medium-high heat. Cook and stir beef, onion, and roasted garlic in the hot skillet until browned and crumbly, 5 to 7 minutes. Continue to simmer until pan juices evaporate, about 10 minutes more. Add diced tomatoes, tomato paste, sugar, 1 1/2 teaspoons salt, oregano, thyme, bay leaf, 1/2 teaspoon pepper, and garlic salt; bring to a boil. Reduce heat to medium-low and simmer until flavors blend, about 30 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Bring a large pot of lightly salted water to a boil. Cook manicotti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and cool slightly.
  4. Mix mozzarella cheese, cottage cheese, 1/4 cup Parmesan cheese, egg, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Spoon a generous amount of the cheese mixture into each manicotti shell.
  5. Pour enough tomato-beef sauce to cover the bottom of a 9x13-inch baking dish. Arrange stuffed manicotti over sauce; pour remaining sauce over pasta. Cover with aluminum foil.
  6. Bake in the preheated oven until bubbly, about 30 minutes. Sprinkle remaining 1/4 cup Parmesan cheese over manicotti and return to the oven. Bake until cheese filling is melted, 10 to 15 minutes more.



I was too lazy to make the meatsauce so iI used pre -made sauce and a can of tomatoes with bground beef. It was very good and not as bothersome to make as I thought it would be.

This was very good. I made half recipe. I used fresh tomatoes from our garden and made my own sauce. I will make this again using Ricotto instead of Cottage Cheese or maybe half of each. Als...

I just tried this recipe .I have to admit I did what I usually critisize others for doing,I changed the recipe some, from the beginning.I like to use ricotta in these type of recipes and don't ...

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