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String Cheese Manicotti

Teresa Ambra
String Cheese Manicotti is a delightful take on traditional manicotti. This easy 6-ingredient recipe is kid-friendly and completely irresistible! The manicotti is stuffed with string cheese and layered with a zesty meat sauce that includes both ground beef and Italian sausage. If you enjoy manicotti but don't want to spend all day in the kitchen preparing it, this is a wonderful and scrumptious option.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Beef, Main Dish, Pasta, Pork Main Dish
Cuisine Italian
Servings 7
Calories 318 kcal

Equipment

  • 1 9x13" 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 9x13” 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

NOTE: If desired, sprinkle Italian seasoning over top of meat sauce before baking.
 
NOTE: If you use a 93% or 96% lean ground beef, there will probably not be any grease to drain.
 
NOTE: I would recommend using two to three pieces of string cheese in each manicotti shell, rather than merely one.
 
NOTE: Every year it seems Prego and Ragu (and other companies) change the ounces on their jars of spaghetti sauce. They started with 32-ounces and now they are down to 24-ounces. You probably will not be able to find a “26-ounce jar” of spaghetti sauce any longer.
 
Recipe adapted from Taste of Home.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 318kcalCarbohydrates: 32gProtein: 25gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 60mgSodium: 711mgPotassium: 653mgFiber: 3gSugar: 5gVitamin A: 631IUVitamin C: 8mgCalcium: 164mgIron: 3mg
Keyword ground beef, Italian sausage, main dish, manicotti, marinara sauce, pasta, string cheese
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