Total Time
Prep 0 mins
Cook 25 mins

This recipe was found on allrecipes and submitted by Behr Kleine. I did alter the recipe to fit my family's taste. The recipe as posted did not include the meats or fennel. The ground beef and Italian sausage gives the sauce more substance and taste and the fennel seed gives it that real Italian flavor. I love manicotti and this recipe is just as good without all the work of stuffing the shells. Easy to assemble and very tasty!! Not sure of prep time

Ingredients Nutrition


  1. Cook pasta according to directions; drain.
  2. In a large skillet, brown together ground beef, Italian sausage, onion and garlic; drain.
  3. Stir in crushed tomatoes, tomato paste, basil, fennel seed and salt.
  4. Bring to a boil, then reduce heat to moderately low.
  5. Simmer, covered, for 20 mins.
  6. In a medium bowl, blend together ricotta, mozzarella, egg, black pepper and nutmeg.
  7. Cover the bottom of a 2-1/2 quart baking dish with about 1 cup of the meat sauce.
  8. Layer with half of the ziti, half of the cheese mixture, 2 more cups of the meat sauce and remaining ziti.
  9. Top with remaining cheese mixture and meat sauce.
  10. Bake at 350 degrees for 20-25 minutes or until sauce is bubbly and cheese is melted.


Most Helpful

If you go to Allrecipes and look at Behr's recipe, the ingredients are as follows:

1 tablespoon vegetable oil
1/3 cup chopped onion
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1 teaspoon dried basil
1/2 teaspoon salt
1 pint part-skim ricotta cheese
1 cup shredded low-fat mozzarella cheese
1 egg
1 teaspoon ground black pepper
1 teaspoon ground nutmeg
8 ounces dry ziti pasta

LainieBug February 09, 2011

I would have bumped this recipe up to 4 stars, but the ingredient amounts for the tomatoes are wrong, so we had to guess. I made it for our Once A Month Cooking group, and we really enjoyed it. It froze pretty well. I can't remember what the final proportions were for the tomatoes, though. The sausage was a great addition.

Haversac September 13, 2007

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