Best Simple Manicotti Recipes

SIMPLE MANICOTTI

Simple Manicotti image

I found this recipe in a cookbook from my mother's hometown. Since everyone there is a good cook, I knew this would be terrific. One taste proved me right!-Pam Clemens, Wimbledon, North Dakota

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 7 servings.

Number Of Ingredients 7

Ingredients

1-1/2 pounds ground beef
2 cups spaghetti sauce, divided
1 tablespoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
1 cup shredded part-skim mozzarella cheese
14 large manicotti shells, cooked and drained

Steps:

In a large skillet, cook beef over medium heat until no longer pink; drain. Remove from heat. Stir in 1 cup spaghetti sauce, onion powder, salt and pepper. Cool for 5 minutes. Set 1/2 cup aside. Add cheese to the remaining meat mixture. , Stuff into manicotti shells; arrange in a greased 13x9-in. baking dish. Combine remaining spaghetti sauce and reserved meat mixture; pour over shells. , Bake, uncovered, at 350° for 10 minutes or until heated through.

Nutrition Facts : Calories 415 calories, Fat 19g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 800mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 2g fiber), Protein 29g protein.

SIMPLE SAUSAGE MANICOTTI

Simple Sausage Manicotti image

I really like this recipe. First off.....it tastes good. Since it makes a lot, you can make it ahead and freeze it all, or in batches for quick dinners later. I especially like that you stuff uncooked shells. Many times when I try to stuff cooked shells they end up torn and I end up tossing some of them.

Provided by Vicki Butts (lazyme) @lazyme5909

Categories Pasta

Number Of Ingredients 9

Ingredients

18 manicotti shells, uncooked
1 1/2 pound(s) bulk italian sausage
1 egg, beaten
2 cup(s) mozzarella cheese, shredded (i use an italian blend)
salt and pepper, to taste
1 teaspoon(s) minced garlic, optional
1 teaspoon(s) onion powder, optional
24 ounce(s) prego spaghetti sauce (your favorite flavor)
1/4 cup(s) parmesan or roman cheese, shredded (i used an italian blend)

Steps:

Preheat oven to 350F.
Combine raw sausage, egg, cheese, salt and pepper, garlic and onion powder.
Fill UNCOOKED manicotti with the meat mixture. I use a long iced tea spoon to stuff the tube which works pretty well.
Spread approximately 1/4 - 1/2 cup of spaghetti sauce in bottom of two 13x9 pans.
Arrange the filled manicotti in each pan in a single layer.
Pour the remaining sauce over the manicotti.
Sprinkle with Parmesan or Romano and any leftover mozzarella cheese you have remaining.
If you have any leftover meat mixture left, crumble it over the manicotti and sauce.
Cover with aluminum foil and bake at 350F for 45 minutes or until shells are soft and the sausage is thoroughly cooked.
Notes: I like to make these and freeze them (before adding the sauce and baking them). Then I have plenty in the freezer for a quick weeknight dinner later and can grab just what I want. I add the Prego and garnish with the Parmesan on cooking day.

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