Rose Mary Mogan


I created & made this delicious & tasty Manicotti dish for my husband's birthday. It was a Special Birthday request. I made it extra special by using both Ground Round & Italian Sausage, along with Chopped spinach in both the shells & sauce & lots of diced tomatoes & sliced mushrooms, peppers & onions .

It had lots of flavor from the garlic, onions, peppers & other spices. The sauce was rich & thick, & had lots of cheesy goodness.

It pleased him immensely for his birthday, & pleased me that he enjoyed it so much. It made enough sauce that I had enough extra to freeze & use later.


☆☆☆☆☆ 0 votes

10 or more depending on portion size, plus extra sauce for freezing
55 Min
1 Hr 40 Min


  • 1 box
    manicotti shells, 8 ounces
  • 12 oz
    mozzarella cheese shreds
  • 3/4 c
    grated parmesan cheese

  • 2 lb
    ricotta cheese
  • 1 tsp
    granulated garlic
  • 1 tsp
    dried sweet basil
  • 3 large
    eggs, room temperature
  • 1/2 c
    grated parmesan cheese
  • 10 oz
    frozen chopped spinach,thawed & squeezed dry

  • 3 lb
    ground round
  • 1 1/2 lb
    bulk italian sausage
  • 4-6 clove
    garlic, minced, or 1 tbs. granulated garlic
  • 1 large
    onion, chopped
  • 10 oz
    frozen chopped spinach, thawed & squeezed dry
  • 1 Tbsp
    dried sweet basil
  • 1 Tbsp
    italian seasoning or oregano
  • 1 tsp
    ground nutmeg
  • 3 jar(s)
    pasta sauce, 24-28 ounces each
  • 2 can(s)
    diced tomatoes 14.5 oz. cans
  • 8 oz
    canned sliced mushrooms, drained
  • 1 large
    red bell pepper, chopped
  • 3 Tbsp
    olive oil, extra virgin
  • 2 Tbsp
  • 1/2 c
    grated parmesan cheese



  1. Preheat oven to 350 degrees F. Boil noodles according to directions on package for Al Dente, then rinse and set aside till needed.Add olive oil to large skillet, then add in chopped onions, & peppers, & minced garlic, cook about 5 minutes, then add in the ground round and bulk Italian Sausage, cook until meat is almost done, drain any excess fat. Set aside. Spray a 9 X12 or 9 X 15 size casserole dish with cooking spray and set aside till needed. I used the larger size.
  2. Add the pasta sauce to a large pot, then add in the cooked meat & vegetables. Stir to blend & cook over low heat.
  3. Defrost spinach if not already thawed, squeeze dry. Add one 10 oz. package to pasta sauce mixture, and stir till mixed.
  4. Add in spices and stir again. Add in un drained diced tomatoes, sliced mushrooms & parmesan cheese. Stir till blended together, continue cooking over low heat.
  5. While sauce is cooking prepare the ricotta filling, adding in all the spices, spinach, cheese and eggs.
  6. Mix until blended together, then set aside until needed.
  7. Taste sauce and adjust spices according to taste. Adding more if desired.
  8. Now using a 9 X15 size casserole dish, add enough of the meat sauce to cover the bottom of the dish, top with some of the parmesan and a layer of the shredded mozzarella cheese shreds.
  9. Now spoon or pipe ricotta mixture into each of the manicotti shells, and lay atop of the sauce. Repeat until all of the shells are filled. Then top with additional shredded mozzarella cheese.
  10. Now spoon more sauce over the noodles, along with the remaining parmesan cheese and mozzarella cheese shreds.
    Then cover dish with aluminum foil and bake in preheated oven for 45 minutes, then remove foil.NOTE: I did place the casserole dish in a larger shallow Jelly Roll pan to catch any potential drips during cooking.
  11. Return to oven and continue to bake for an additional 15 to 20 minutes, or until dish is piping hot. Remove from oven, allow to sit and come together for about 15 minutes before serving.
  12. Serve with your favorite salad and Garlic Bread and enjoy.

Printable Recipe Card


Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: Italian

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