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A friend served this for supper when I visited, and she placed individual servings on a bed of lettuce, then sprinkled them with was both pretty and delicious.—Judy Wulf, Hancock, Minnesota
  • Total Time
    Prep: 25 min. Bake: 30 min.
  • Makes
    6-8 servings


  • 1 pound ground beef
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon chopped fresh parsley
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 large egg, beaten
  • 1/4 cup whole milk
  • 1/2 cup seasoned dry bread crumbs
  • 8 ounces manicotti (14 tubes) manicotti, cooked and drained
  • 4 cups spaghetti sauce, divided
  • 1 cup shredded process cheese (Velveeta)


  • In a skillet, cook ground beef, onion, green pepper, salt and pepper until vegetables are tender; drain. Stir in parsley, mushrooms, egg, milk and bread crumbs; mix well.
  • Stuff filling into manicotti shells. Pour two cups of spaghetti sauce into a greased 13x9-in. baking dish. Place shells on sauce; top with remaining sauce.
  • Cover and bake at 350° for 25-30 minutes. Uncover and sprinkle with cheese. Return to oven for 5 minutes or until cheese is melted.
Nutrition Facts
1 each: 365 calories, 14g fat (6g saturated fat), 67mg cholesterol, 1170mg sodium, 38g carbohydrate (10g sugars, 3g fiber), 21g protein.

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