READY IN ABOUT 1¾ hrs

Emily's Manicotti

Read Reviews (37)

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

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
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.
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.
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

Reviews More Reviews

Most Helpful Positive Review

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 :-)

—kitchenwarriorprincess

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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.

—lemon jar

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54 Ratings

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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

—Pat E

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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.

—JONZEZ4

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May 07, 2005

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

—BRCPRES

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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!!

—MOLNARJL

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May 05, 2005

Delicious, but i added more sauce to mine.

—MESOLO

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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.

—DBUTABI6

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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.

Nutritional Information

Emily's Manicotti

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 655
Calories from Fat: 253

% Daily Value *
Total Fat 28.1g 43 %
Saturated Fat 10.9g 54 %
Cholesterol 87mg 29 %
Sodium 1310mg 52 %
Potassium 803mg 22 %
Total Carbohydrates 65g 21 %
Dietary Fiber 5.7g 23 %
Protein 34.9g 70 %
** Sugars 13.4g
Vitamin A 16 %
Vitamin C 11 %
Calcium 38 %
Iron 46 %
** Thiamin 39 %
Niacin 130 %
Vitamin B6 35 %
Magnesium 28 %
Folate 82 %

* 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.