Stuffed Manicotti

Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ¾ pound beef round, ground
  • 1 cup cream-style, small-curd cottage cheese
  • 1 garlic clove, finely minced
  • 2 teaspoons salt
  • 2 cups canned tomatoes
  • 1 can (6 ounces) tomato paste
  • 2 teaspoons dried basil
  • ¼ teaspoon freshly ground black pepper
  • 18 manicotti (about 8 ounces)
  • 2 tablespoons grated Parmesan cheese


    1. Brown the meat in a skillet, remove from the heat, and add the cottage cheese, garlic and one teaspoon of the salt. Cover and refrigerate while preparing the sauce.

    2. Combine the tomatoes, tomato paste, basil, pepper and remaining salt in a pan. Bring to a boil and simmer gently, uncovered, for about thirty minutes, until slightly thickened.

    3. Meanwhile, cook the manicotti in boiling salted water for about twenty minutes, until almost tender. Drain and rinse with cold water until cool enough to handle.

    4. Preheat oven to moderate (350°F.).

    5. Fill each of the manicotti loosely with some of the beef and cheese filling. Arrange in a lightly greased shallow baking dish. Pour the tomato sauce over all. Sprinkle with the Parmesan cheese and bake for twenty-five to thirty minutes, or until hot and bubbly.