Rating: 4.33 stars
64 Ratings
  • 5 star values: 37
  • 4 star values: 16
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 1

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

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • 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.

  • 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.

Nutrition Facts

710 calories; protein 28.2g; carbohydrates 38.6g; fat 49.2g; cholesterol 120.4mg; sodium 1260.6mg. Full Nutrition
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Reviews (45)

Most helpful positive review

Rating: 4 stars
12/12/2006
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:) Read More
(64)

Most helpful critical review

Rating: 2 stars
04/15/2003
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. Read More
(19)
64 Ratings
  • 5 star values: 37
  • 4 star values: 16
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 1
Rating: 4 stars
12/11/2006
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:) Read More
(64)
Rating: 5 stars
05/24/2006
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! Read More
(25)
Rating: 2 stars
04/15/2003
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. Read More
(19)
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Rating: 5 stars
03/01/2011
Wow these are amazing! I added extra spices because I love flavor and it made it fantastic! I have also put the filling into jumbo shell pasta which was easier than filling the manicotti I thought. To fill I used a ziploc sandwich bag filled it with the meat and then clipped off a corner like a makeshift frosting bag. Filling and clean up was so much easier. Read More
(10)
Rating: 5 stars
09/22/2010
Very good simple recipe. I double it and serve with hot fresh bread. It's even better the next day! Read More
(10)
Rating: 4 stars
11/25/2009
This was very GOOD with a few add in's. I used Italian sausage to give some spice. i also added onion and fresh mushroom to the meat. After added the cream cheese I put in garlic powder organo basil and pepper. The add in's gave lot's of flavor! Will cook again. Read More
(9)
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Rating: 5 stars
01/21/2008
This is the best recipe! I did add a few things though I only used about 3/4 of an 8 ounce package of cream cheese and added more mozzerella and also a container of ricotta. I also added about 1/4 tsp of italian seasoning. It was very very good!!! Read More
(8)
Rating: 5 stars
06/27/2003
This recipe was fabulous. I did make a little change. I used ground beef as well as ground italian sausage. These two were a good flavor. I had never made manicotti before and was a little leary. It was great. Using the cream cheese gave it a smoother flavor then ricotta would have. Also the cream cheese made it easier to stuff the pasta. I did use more cheese on the top. This was a true keeper recipe. Thanks. Read More
(7)
Rating: 5 stars
04/04/2011
This recipes was GREAT! My husband enjoyed it and he is not a big pasta fan. The only change/addition was adding drained spinach. Read More
(5)