This stuffed manicotti is just like Mom used to make, in this case, this is how my Mom made stuffed manicotti. Meat and cheese stuffed manicotti makes for a hearty meal.
This Stuffed Manicotti is a fantastic dish to make and reheat during the week or even to take for lunch. Mozzarella, Romano cheese, and beef are stuffed into pasta shells with a tomato sauce over the top are baked in the oven. You can’t go wrong with this recipe!
Cheese Stuffed Manicotti
This cheese stuffed manicotti is oh so savory, and everyone loves cheese. The filling of this stuffed manicotti is a mixture of mozzarella cheese, ricotta cheese, and eggs are stuffed into manicotti shells. This Italian blend of cheese is the perfect cheese combination.
The perfect dish to reheat
Do you ever like to have a casserole or a dish tucked away in the freezer just in case you have company over? Simply prepare this and wrap well with plastic wrap and foil. When you are ready to serve, remove foil and plastic wrap, and heat in a 350-degree oven for about 1 hour.
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Stuffed Manicotti – just like Mom used to make.
- 2 cups tomato sauce
- 1 cup beef gravy
- 2 cloves garlic
- 1 tablespoon sugar
- 1 tablespoon sweet basil
- 2 pounds ground beef
- Salt and pepper to taste
- 1 cup breadcrumbs
- 1 pound shredded mozzarella cheese
- 16 ounces Romano cheese
- 15 ounces manicotti shells
- Combine tomato sauce, gravy, garlic, sugar, basil, and 4 cups water. Bring to boil and simmer until thick and set aside. Brown beef in large skillet and add salt, pepper, breadcrumbs, and mozzarella cheese. Stir over heat until cheese is soft, cool. Prepare 16 Manicotti's fill each with meat mixture. Place in single layers in a baking dish. Cover completely with sauce. Bake at 350 degrees for 20 minutes. Serve with remaining sauce and sprinkle grated Romano cheese on top.