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Manicotti Alla Romana

Rated as 4.6 out of 5 Stars

"This rich meat, spinach and cheese filled manicotti dish is covered with white and red sauces. I offer this on the catering menu at my catering company and it is the most popular for casual dinner parties. It's a bit of work but well worth the effort."
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1 h 50 m servings 612
Original recipe yields 7 servings (6 to 8 servings)


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  1. Heat oil in a large skillet over medium heat. Saute onions until translucent. Saute garlic for 1 minute and stir in ground beef. Cook until well browned and crumbled. Season with salt and set aside to cool.
  2. Cook spinach according to package directions. Meanwhile, bring a large pot of lightly salted water to a boil. Add manicotti shells and parboil for half of the time recommended on the package. Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.
  3. To the ground beef mixture add the cooked spinach and ricotta cheese. When the mixture is cool, add the beaten eggs. Spread 1/4 cup spaghetti sauce in the bottom of a 9x13 inch baking dish. Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish. Lightly cover the dish with plastic wrap or a clean, damp towel to prevent shells from cracking.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Prepare the white sauce by melting the butter in a small saucepan over medium heat. Stir in flour and chicken bouillon. Increase heat to medium-high and cook, stirring constantly, until it begins to bubble. Stir in half and half and bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley. Pour or ladle the sauce evenly over the stuffed shells.
  6. Stir the basil into the remaining spaghetti sauce. Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing.
  7. Cover and bake for 40 minutes. Remove from oven, uncover and sprinkle with Parmesan cheese. Bake, uncovered, for 10 minutes more.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 612 calories; 30.3 58.7 27.6 134 992 Full nutrition

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  1. 923 Ratings

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Most helpful positive review

I have made this 2 times now & it will definately become a regular meal at our house. Both times I halved the original recipe, which was plenty for our small family. Next time I will make a full...

Most helpful critical review

I'm sorry...I didn't like this. It was way too bland. If you do try it, I would use at least half (if not all) italian sausage instead of hamburger. I followed the recipe as it was writen & the ...

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I have made this 2 times now & it will definately become a regular meal at our house. Both times I halved the original recipe, which was plenty for our small family. Next time I will make a full...

Excellent recipe! Thank you :) A little tip for easy Manicotti Noodle prep... Stuffing the shells can be VERY time consuming. I parboil the noodles (half of the box requested boil time) and I c...

Oh man, is this AMAZING. Followed a recommendation, and halved the garlic and used 1/2 pound sausage and 1/2 pound beef. It took a while to make, but it was not hard by any means - something y...

EXCELLENT, EXCELLENT dish!! For those of you that are unsure if you should try this or not-- just do it! You will not be sorry............................................I do have one suggestion...

I loved this recipe. I omitted the chicken boullion cubes. Instead of cooking the pasta before I baked it, I stuffed them uncooked. I made sure there was enough sauce to cover the pasta, and I ...

This recipe was very good except for the fact of the white sauce making the dish way toooooooo SALTY! I agree with a previous reviewer that the chicken bouillon needs to be reduced or just remo...

As with the other recommendations, I substituted the hamburger with Italian sausage. I also put the red sauce on top first and then "ribboned" the white sauce for a prettier appearance. I did ...

Amazing. It was time consuming but worth it - every once in a while. I followed other's advice and used Italian Sausage in place of ground beef. YUM! I also made ½ the manicotti spinach free for...

Absolutely delicious. I did add some shredded mozzarella cheese to the white sauce to give it just a little more cheese (personal preference). This was amazing. I have never made manicotti be...