Emily's Manicotti

Emily's Manicotti

37 Reviews 3 Pics
  • Prep

    25 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 35 m
Recipe by  BRCPRES

“A very tasty, meaty recipe for manicotti lovers.”

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Adjust Servings

Original recipe yields 4 servings



  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.

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Reviews (37)

Rate This Recipe
Pat E

Pat E

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



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 :-)



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.

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Amount Per Serving (4 total)

  • Calories
  • 655 cal
  • 33%
  • Fat
  • 28.1 g
  • 43%
  • Carbs
  • 65 g
  • 21%
  • Protein
  • 34.9 g
  • 70%
  • Cholesterol
  • 87 mg
  • 29%
  • Sodium
  • 1310 mg
  • 52%

Based on a 2,000 calorie diet



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