Recipe by teppij
"This is a tasty and filling dish that can be nicely paired with a green salad if desired."
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1 (8 ounce) package
lean ground beef
1 1/2 cups
shredded mozzarella cheese
grated Parmesan cheese
1 (32 ounce) jar
THE KEY TO EASY MANICOTTI IS TO JUST BOIL THE PASTA TO HALF THE RECCOMENDED TIME ON THE PACKAGE- THEN PLACE COLD WATER OVER MANICOTTI. WHEN COOLED, REMOVE FROM WATER AND STUFF WITH PASTRY BAG OR ZIP-LOCK BAG (WITH CORNER CUT).
I won't rate this recipe because I haven't tried it yet. I make a similar recipe that includes a 16oz can of Spinach... Just an option some may like to try.
WOW, WOW, and WOW! I used ricotta instead of cottage, and I used mozerella/provolone mixture. Put a lil onion and garlic in with the hamburger while cooking, and WOW!
Ricotta was used instead of cottage cheese. Having no pastry bags, I stuffed a ziploc baggie with the filling and snipped off one corner. Added the topping mozzerella at the last five minutes. This dish was VERY well received!
This is a fantastic recipe! I made only a couple of changes...substituted ricotta for the cottage cheese and mixed just a little bit of the spaghetti sauce in with the filling mixture. Don't worry if someone doesn't like ricotta or cottage cheese...blended in, it only adds flavor. My husband, that doesn't like ricotta or cottage cheese, didn't even notice that it was in there. I see that many reviewers are commenting on the difficulty of stuffing the manicotti. My grandmother always said that the best kitchen tool is your hands. I found this to be especially true with this recipe. Just hold the noodle in one hand and plug the end with your fingers and stuff it with the other - not rocket science! You can get them really full this way too. Make a full dish of this one - don't half the recipe because the leftovers are awesome!!!
This was really good, although I changed it a bit. I added one package frozen spinach and accidentally put all of the cheese in the hamburger mixture. Plus, I added more seasonings including parsley, oregano and Italian seasoning and two whole eggs. I will make it this way again in the future, as it has enough veggies for me (spinach) yet enough meat for my husband.
Very tasty dish! I added onions while I cooked the ground beef for a little extra flavor. Anyone who is skeptical of using cottage cheese - don't be - it's better than ricotta, not as dry. My mom has used that in lasagna for years, I prefer it.
The best Manicotti I have made. I didn't cook the pasta very long and found it was easier to stuff. The only changes I made was added a little onion as I was browning the beef and salt and peppered it.
* Percent Daily Values are based on a 2,000 calorie diet.
Meat Filled Manicotti
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 300
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