String Cheese Manicotti
You’ve probably never had manicotti prepared this way before! This recipe calls for stuffing the manicotti with string cheese and the meaty sauce is poured over top of the manicotti. Then it’s topped with mozzarella cheese or Italian cheese blend. This six-ingredient recipe is easy to whip up and so much quicker to prepare than traditional manicotti recipes.
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I was asked to bring a meal to a young family in our church back in March. They had an infant in NIC-U and needed some meals to get them through some difficult times. I made up this manicotti recipe and added a loaf of homemade bread, Fruit and Nut Tossed Salad and a Cinnamon Apple Coffee Cake. I was pleased with the results of the entire meal, and the family said they loved string-cheese and couldn’t wait to dig into this delicious dinner.
I would probably change only a couple of things from the original recipe. First, the dish calls for only one piece of string-cheese to be stuffed in each manicotti shell. I would increase that to two or three pieces for each shell so it’s cheesier and doesn’t flatten out so much while baking. Second (and I did this), I would sprinkle Italian seasoning on the last layer of sauce before adding the cheese. I enjoy highly flavored foods anyway and it really made this manicotti shine, in my opinion. I’ve left the Italian seasoning as optional, but it sure is a truly great option!
This is a hearty dish that can be prepared so much more quickly than classic manicotti. I recommend it for picky eaters! I used a marinara sauce with Italian sausage so that amped up the flavors even more. Add bread, salad and dessert. What more could you ask for?
String Cheese Manicotti is kid-friendly and so delicious!
This easy 6-ingredient recipe takes a lot less time to make than classical manicotti.
I used spaghetti sauce with Italian sausage to bump up the flavors!
Here’s what I did.
I used these ingredients. The Italian seasoning is optional, but I think it makes the entree better!
Cook manicotti in boiling water until al dente. Remove with tongs and place manicotti shells on top of waxed paper to drain and cool.
Meanwhile, fry ground beef and onions in skillet over medium heat.
Use a hamburger chopper to break the meat up into small pieces while frying.
Cook until meat is no longer pink. Drain any grease.
Add spaghetti sauce. I used one with Italian sausage and garlic to add zesty flavor to the manicotti.
Stir ingredients to combine; remove from heat.
Spread half of the meat mixture into a greased 9×13″ glass baking dish.
Stuff manicotti with string cheese (I would use two or three pieces instead of merely one piece.)
Place stuffed manicotti shells on top of the layer of meat sauce.
Layer remaining shells on top of the first layer.
Spread remaining meat sauce over top of the stuffed shells.
If desired, sprinkle the dish generously with Italian seasoning. Cover with foil, and bake at 350 degrees and bake about 25-30 minutes until casserole is heated and bubbly.
Remove casserole from oven; remove foil. Sprinkle with mozzarella cheese or Italian cheese blend.
Return to oven and bake 5-10 minutes more, until cheese is melted. Serve immediately.
Add additional mozzarella cheese or Italian cheese blend to individual servings, if desired.
This tasty recipe is hearty and filling.
String Cheese is a fun way to enjoy manicotti!
Here’s the recipe.
STRING CHEESE MANICOTTI
(Recipe adapted from Taste of Home, Quick Cooking, 2005, pg. 142, “Easy-To-Stuff Manicotti”)
String Cheese Manicotti
Equipment
- 1 9×13" deep dish glass baking dish
- 1 large Dutch oven with lid or large stock pot with lid
- 1 large skillet
- 1 hamburger chopper to break meat up in small pieces while frying
- 1 wooden spoon
- measuring cups
- measuring spoons
- waxed paper
- 1 tongs
Ingredients
- 8 oz. pkg. manicotti shells (14 shells)
- 1 lb. lean ground beef
- 1/2 cup onion chopped
- 26 oz. jar spaghetti sauce (mine had Italian sausage)
- 14 pieces string cheese (see note below)
- 1 1/2 cups Mozzarella cheese shredded or Italian cheese blend, shredded
- 1 tsp. Italian seasoning optional (but better with than without)
Instructions
- Cook manicotti according to package directions.
- Remove manicotti from boiling water with tongs and place cooked shells on top of waxed paper to drain and cool.
- Meanwhile, in a large skillet, cook beef and onion over medium heat until beef is no longer pink.
- Use a hamburger chopper to break meat up into small pieces while frying.
- Drain any grease.
- Stir in the spaghetti sauce.
- Spread half of the mixture into a greased 9×13” glass baking dish.
- Stuff each manicotti shell with a piece of string cheese.
- (Read my note below).
- Place manicotti shells over top of the meat sauce; top shells with the remaining meat sauce.
- Sprinkle with Italian seasoning, if desired.
- Cover casserole dish with foil and bake at 350º for approximately 25-30 minutes, or until casserole is heated through and bubbly.
- Sprinkle with Mozzarella cheese or Italian cheese blend.
- Bake, uncovered for about 5-10 minutes, or until cheese is melted.
- Serve immediately.
Notes
Recipe adapted from Taste of Home.
© Can’t Stay Out of the Kitchen
Nutrition
Six-ingredient recipes really stream-line the process of making manicotti!
Add salad and bread and you’re good to go!
This meaty and cheesy entree is scrumptious and mouthwatering!
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