Stuffed Manicotti

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Servings: 6



  • 1 lb ground beef
  • ½ lb hot Italian sausage
  • ½ onion chopped
  • 2 cloves garlic minced
  • 1 tsp oregano
  • 1 tsp basil
  • ½ tsp salt
  • ½ tsp pepper
  • 1 jar of Cucina Antica La Vodka
  • 8 oz ricotta cheese
  • 1/2 cup grated parmesan cheese
  • 16 oz mozzarella cheese grated
  • 12 manicotti pasta cooked al dente



  • Preheat oven to 350° F.
  • Spray a 13 x 9 baking dish with non stick spray, set aside.
  • In a large frying pan, add ground beef, Italian sausage, onions and garlic. Cook until meat mixture is browned and cooked thoroughly.
  • Drain grease and return to pan.
  • Sprinkle salt and pepper over meat mixture, stir.
  • Pour la vodka sauce into pan, stir. Cover and let simmer on low for 10 minutes.
  • While meat mixture is simmering, cook pasta al dente (cooked but still firm). Drain, rinse with cool water and set aside.
  • Once meat mixture has finished simmering, pour into a large mixing bowl and let cool a bit.
  • Take some of the meat mixture and spoon into the bottom of the baking dish prior to adding the manicotti, just enough to cover the bottom of pan.
  • When meat mixture has cooled off just a bit, add ricotta cheese and stir until mixed well.
  • Next, sprinkle parmesan cheese over meat, stir and then add ½ the grated mozzarella cheese into meat mixture. Stir until the cheese is melted and is well incorporated.
  • Gently spoon mixture into each manicotti and place into baking dish.
  • Continue stuffing the manicotti until your baking dish is full
  • When all the manicotti pasta has been stuffed and placed in a baking dish, top with remaining mozzarella cheese, cover with foil, and cook for 45 minutes.
  • Remove foil and cook for 5-10 more minutes and then remove from oven and enjoy!

Buon Appetito!

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