Hearty Manicotti


(1 vote) 5 1

Italian sausage and ground beef give these pasta shells perfectly flavored substance mixed with smooth ricotta cheese.

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  • 1 lb. Italian sweet sausage links
  • 1 lb. ground beef
  • 1 medium onion, chopped
  • 2 16 oz. cans tomato puree
  • 1 6 oz. can tomato paste
  • 1 tsp. sugar
  • 1/2 tsp. pepper
  • 2 tbsp. parsley, chopped
  • Basil
  • Salt
  • 1 8 oz. pkg. manicotti shells
  • 4 C. ricotta cheese
  • 1 8 oz. package mozzarella cheese
  • Parmesan cheese

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In covered 5 quart Dutch oven. Over medium heat, in 1/4 C. water, cook sausage links 5 minutes.

Uncover, brown well, drain on paper towel. Spoon fat from Dutch oven. over medium heat brown ground beef and onions, stir in tomato puree, paste, sugar, pepper, 1 tsp. basil, 1 tsp. salt, 1 C. water; simmer, covered 45 minutes.

Cut sausage into bite-size pieces; add to mixture and cook 15 minutes, stirring occasionally.

Meanwhile, cook manicotti as label directs; drain. Preheat oven to 375 degrees. In a large bowl, combine ricotta and mozzarella (diced) cheeses, parsley, 3/4 tsp. basil, 1/2 tsp salt; stuff into shells. Spoon half of meat sauce into 13x9" baking dish. Place half of shells over sauce in one layer. Spoon remaining sauce, except 3/4 C., over shells, top with remaining shells in one layer. Spoon reserved meat sauce over top. Sprinkle with Parmesan. Bake 30 minutes.

Yield: 8 servings

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