Manicotti II

    Manicotti II

    (63)
    45min


    60 people made this

    About this recipe: This is a great Italian recipe for anyone who doesn't like ricotta cheese! I have requests for this recipe time and time again!

    Ingredients
    Serves: 6 

    • 450g minced sausage
    • 1 (230g) package cream cheese, softened
    • 2 cups (240g) mozzarella cheese, shredded
    • 1 (450g) jar spaghetti sauce
    • 12 manicotti pasta shells

    Directions
    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Preheat oven to 175 degrees C (350 degrees F).
    2. Bring a large pot of lightly salted water to a boil. Add manicotti shells and cook for 8 to 10 minutes or until al dente; drain.
    3. In a skillet over medium heat, brown the sausage; drain and keep hot. In a large bowl combine cream cheese, 1 3/4 cup of the mozzarella cheese and sausage.
    4. Stuff noodles with cheese and sausage mixture; place in baking dish. Pour sauce over top of noodles and sprinkle with extra cheese. Bake for 25 minutes or until cheese is melted and bubbly.
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    Reviews and ratings
    Global ratings:
    (63)

    Reviews in English (64)

    by
    58

    This recipe was pretty good- considering how simple it was. I did however, make a few changes. I only had lean ground beef on hand, so I just seasoned it. Also, I added a little bit of the spaghetti sauce to the filling to make it easier to stuff the pasta. Also, A spoon nor my fingers were working for me so I put the filling in a ziplock baggie, then cut about a half inch off of the corner. I then, basically, used it as a pastry bag to stuff the noodles. worked wonderfully  -  11 Dec 2006  (Review from Allrecipes US | Canada)

    by
    23

    WOW! I was SOOO impresseed with the easiness and wonderful taste of this. The comments and reviews helped out a lot to make it great. I bought regular cream cheese and spiced it heavily with basil, oragano, pesto, and 2 cloves of garlic. For those heay spice lovers, I judged whether it was enough by the smell. If it still smelled heavily of cream cheese, I added extra herbs. I also used a few pinches of thyme and one dash of cumin. I also added a blend of italian cheeses instead of just mozzerella, and used more than the reciepe called for in the mixture. I saved just enough to sprinkle on the top of the dish. I also had enough to make 14 shells moderatly stuffed. This made awesome left overs too! Next time I might try lean beef (the sausage ratio to cheese mixture was a bit high), and reduced fat cream cheese as I don't want the flavor or the fat of it, but I do want the richness. Thanks for sharing!  -  24 May 2006  (Review from Allrecipes US | Canada)

    by
    19

    This recipe just didn't have enough flavor for me. It was a little too overpowered by the cream cheese. I think the next time that I make this, I will decrease the cream cheese (maybe even try an herb cream cheese) to 5-6oz and add more shredded mozzarella. I will also add some fresh herbs such as parsley, oregano and perhaps a little basil.  -  18 Feb 2001  (Review from Allrecipes US | Canada)

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