Manicotti Recipe

This rich meat, spinach and cheese filled manicotti dish is covered with white and red sauces. I offer this on the catering menu at my catering company and it is the most popular for casual dinner parties.
Manicotti picture


Preparation Time20 MinCooking Time2 Hr 0 Min
Ready In2 Hr 20 MinDifficulty LevelMedium
Health IndexAverageServings6
Main Ingredient, Interest Group, ,


 Olive oil2 Tablespoon
 Chopped onion1⁄2 Cup (8 tbs)
 Garlic6 Clove (30 gm), finely chopped
 Ground beef1 Pound
 Salt1 Tablespoon (or To Taste)
 Frozen chopped spinach10 Ounce, thawed and drained
 Manicotti shells12 Ounce
 Ricotta cheese2 Cup (32 tbs)
 Eggs2 Small, beaten
 Spaghetti sauce3 Cup (48 tbs), divided
 Butter2 Tablespoon
 All purpose flour2 Tablespoon
 Chicken bouillon granules2 Tablespoon
 Half and half2 Cup (32 tbs)
 Chopped fresh parsley1⁄4 Cup (4 tbs)
 Chopped fresh basil1 Tablespoon
 Grated parmesan cheese1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 966 Calories from Fat 526

% Daily Value*

Total Fat 59 g90.9%

Saturated Fat 25.4 g127%

Trans Fat 0 g

Cholesterol 198.5 mg

Sodium 1810 mg75.4%

Total Carbohydrates 67 g22.4%

Dietary Fiber 6.7 g26.7%

Sugars 8.9 g

Protein 42 g84.9%

Vitamin A 128.4% Vitamin C 35.6%

Calcium 46.6% Iron 29.3%

*Based on a 2000 Calorie diet


1. Heat oil in a large skillet over medium heat. Saute onions until translucent. Saute garlic for 1 minute and stir in ground beef. Cook until well browned and crumbled. Season with salt and set aside to cool.

2. Cook spinach according to package directions. Meanwhile, bring a large pot of lightly salted water to a boil. Add manicotti shells and parboil for half of the time recommended on the package. Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.

3. To the ground beef mixture add the cooked spinach and ricotta cheese. When the mixture is cool, add the beaten eggs. Spread 1/4 cup spaghetti sauce in the bottom of a 9x13 inch baking dish. Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish. Lightly cover the dish with plastic wrap or a clean, damp towel to prevent shells from cracking.

4. Preheat oven to 350 degrees F (175 degrees C).

5. Prepare the white sauce by melting the butter in a small saucepan over medium heat. Stir in flour and chicken bouillon. Increase heat to medium-high and cook, stirring constantly, until it begins to bubble. Stir in half and half and bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley. Pour or ladle the sauce evenly over the stuffed shells.

6. Stir the basil into the remaining spaghetti sauce. Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing.

7. Cover and bake for 40 minutes. Remove from oven, uncover and sprinkle with Parmesan cheese. Bake, uncovered, for 10 minutes more.


shantihhh profile page

shantihhh says :

Love manicotti or cannoli-I usually use ground veal as the texture is velvety. Nice recipe!
Posted on: 17 August 2007 - 12:56am