READY IN: 2hrs
Top Review by heartsmiles

I made this last week and thought it was great. In fact, it got thumbs up from both my fiancee and my 15 year old daughter as well as myself. At first, I thought that the 4 cups of water included in the sauce part of the recipe was way too much but I was cooks down quite a bit in the oven and does thicken up. For the filling, I used 1/2 cup fine bread crumbs instead of the bread slices and it was perfect. Also, I filled 10 manicotti shells instead of the 8 the recipe says. I will definately be making this again.

Ingredients Nutrition


  1. Cook and stir the meat and the first 1/4 cup of onion in a large skillet until the meat is brown.
  2. Drain off excess fat.
  3. Remove from the heat and stir in the remaining ingredients for the Meat Filling.
  4. Fill the uncooked manicotti shells, packing the filling into both ends.
  5. Place the shells in an ungreased baking pan, 13 X 9 X 2-inches.
  6. Heat the oven to 375 degrees F.
  7. Heat the undrained mushrooms and the remaining ingredients for the Tomato sauce except the Parmesan Cheese to boiling, stirring occasionally.
  8. Reduce the heat and simmer, uncovered, for about 5 minutes.
  9. Pour the sauce over the filled shells.
  10. Cover the pan with aluminum foil and bake until the shells are tender, 1 1/2 to 1 3/4 hours.
  11. Sprinkle with the cheese and cool 5 to 10 minutes before serving.

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