Meat Manicotti

Francine Lizotte


This dish is delectably different from your everyday pasta dish. In this video, I'll show you my trick to make stuffing pasta easier.


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16 manicotti
30 Min
45 Min


  • 3-4 c
    pasta sauce, or as needed
  • 1 1/2 lb
    lean ground beef
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 2 large
    cloves garlic, pressed
  • 3 slice
    bread, torn in small pieces
  • 2/3 c
  • 1 large
    free-run egg, beaten
  • 1 1/4 c
    mozzarella cheese, grated
  • 1 1/4 c
    (300 g) ricotta cheese
  • 14-16
    manicotti pasta, uncooked
  • 3/4 c
    grana padano cheese, grated
  • 1 Tbsp
    fresh parsley, chopped

How to Make Meat Manicotti


  1. Preheat oven to 350ºF. Grease baking dish with cooking spray and ladle a thin layer of spaghetti sauce on the bottom; set aside. In a large bowl filled with hot water from the tap, drop manicotti in and let it sit for 15 to 20 minutes.
  2. In a large skillet over medium heat, cook beef until no longer pink. Half way thru cooking, season with black pepper and add pressed garlic. Remove from heat and drain meat. In a medium bowl, combine bread and milk; let it sit for 2 minutes. Add egg and beef; stir to combine. Add mozzarella and ricotta cheese; stir until well blended.
  3. In a small bowl combine parmesan and parsley; set aside. Working on one manicotti at a time, remove excess water and stuff tightly. Place stuffed pasta over the sauce in the prepared baking dish. When all done, ladle more sauce over the manicotti and sprinkle parmesan mixture over. Transfer in the preheat oven and bake for 35 minutes.
  4. To view this recipe on YouTube, click on this link >>>>

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