Stuffed Manicotti

1- 8oz box Manicotti Shells (14 shells)


1 28oz can Crushed Tomatoes
1 T. Tomato Paste
2 T. minced Garlic
1.5 lbs Lean Ground Beef
1 T. Italian Seasoning
1/2 tsp. Salt
1/2 tsp Black Pepper


8oz container Part Skim Ricotta Cheese
3 Cups 2% (Park Skim) Shredded Mozzerella Cheese
1 T. Minced Garlic
1/2 tsp. Onion Powder
1/2 tsp salt
1/4 tsp black pepper
1 - 2 tsp Dried Basil (depending on taste)
1.2 tsp dried Red Pepper Flakes

Cook Manicotti Noodles in large pot of boiling water, easily stirring occasionally as not to break noodles, about 7 minutes or until noodles are flexible but not floppy.


In large Skillet, over high heat, Brown Ground Beef with 2 T. garlic, 1/2 salt, and 1/2 pepper. Drain completely and set aside about 1/3 of beef. Add Tomatoes and Italian seasoning, making sure to stir the tomato paste until it is completely dissolved. Add no more than half a cup of water if sauce is too thick. (it will thicken in the oven). Simmer on low 7 minutes.

Meanwhile, in medium bowl, combine ricotta, remaining garlic, onion powder, salt ,and pepper, basil, red pepper flakes, and about 1 Cup of the shredded cheese. Add set aside beef, stir to combine.


Spray 9 x 13 baking dish with non-stick spray. Drain shells, let cool in baking dish for a minute or two. Stuff shells with cheese mixture, making sure not to over stuff. Mixture should fill 10-12 shells. Place back into baking dish, cover with half of the meat sauce (save remaining sauce for that random pasta craving!). Sprinkle remaining shredded cheese on top.

Bake at 375 for 30 minutes.


Makes 6 - 2 shell servings


Number of Servings: 6

Recipe submitted by SparkPeople user GOLDDUSTMOMMY.