Farmhouse Manicotti With Optional Meat Sauce

READY IN: 55mins
Recipe by Debber

Seems kinda pointless to me, to go to all the trouble of making & stuffing the 'cotti's and then NOT have meat in the sauce. So I adjusted this found recipe from *Grandma's Kitchen* recipe cards, to include ground beef in the sauce. No complaints from the Peanut Gallery--and they're SO discerning an audience!

Top Review by diner524

Yummo!!! I made this the other night for dinner. I made my own meat sauce using ground beef. My box included 14 manicotti noodles so I used them all, but realized there wouldn't be enough filling and don't think there would have been for the 12 either. I only had 16 oz. of ricotta so I added 16 oz. of cottage cheese with the ricotta and since I made my own sauce which included dry basil, I left it out of the filling, instead added dried parsley. This takes some time to come together, but so worth it!! I made 1/2 to eat for dinner that night and I have the other half in the freezer. Thanks for sharing the recipe. Made for PRMR.

Ingredients Nutrition


  1. Cook, rinse & drain manicotti as per package directions.
  2. While that is cooking, brown the meat in a medium frying pan; rinse & drain for low-fat applications!
  3. Preheat oven to 350; grease 13x9 pan; set aside.
  4. Mix meat and spaghetti sauce; spoon 3 cups of sauce into bottom of greased pan; set aside.
  5. In a medium bowl, combine THREE cups mozzarella with ricotta and basil.
  6. Spoon mixture into a ziplock bag, cut off one corner, squeeze into pasta shells; lay finished shells into sauce in pan.
  7. After all shells have been filled and nestled cutely together, pour remaining sauce over shells.
  8. Sprinkle with remaining mozzarella.
  9. Bake for 15 minutes; sprinkle with parmesan; bake for 10 more minutes.
  10. Serve immediately. Yum!

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