Sausage, eggs, and cheese are scrambled together in this delectable dish. Excellent for a Sunday breakfast with the family! For this recipe, you are free to use as much of the cheese of your choice.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (8 ounce) package manicotti pasta
- 1 pound lean ground beef
- 1 ½ cups cottage cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 egg whites
- ½ teaspoon dried oregano
- 1 (32 ounce) jar spaghetti sauce
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and cool. Reserve.
- Meanwhile, in a large skillet brown beef on medium heat. Drain and cool.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine beef, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, egg whites and oregano. Mix well. Stuff shells with mixture.
- Lightly grease a 9×13 inch baking dish. Pour enough spaghetti sauce in dish to cover the bottom. Place stuffed noodles in the dish. Cover with spaghetti sauce and top with the remaining 1 cup mozzarella cheese. Bake in preheated oven for 50 minutes.
Nutrition Facts
| Calories | 668 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 104 mg |
| Dietary Fiber | 5 g |
| Protein | 40 g |
| Saturated Fat | 15 g |
| Sodium | 1249 mg |
| Sugars | 15 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
This came out great! Very filling as well. I served it with garlic bread, a perfect match.
Recipe was good. I found that my Italian Mother’s measuring is best for ALL recipes. That means “MORE ” of everything, not a lot more, but MORE!!! GOOD LUCK AND GREAT EATING!! MANGIA
My meat filled manicotti dish came out well. I added mushrooms to the topping sauce. The directions were clear and easy to follow. Thank you.
I made this last night for supper and it turned out great! I took the advice on cooking the noodles for half the time on the box which made filling them much easier. I waited to put the mozerella cheese on until the last 5 minutes. Only used used half cup cottage cheese and used the Italian Blend cheese instead. The only thing I would add is is a layer of spinach on top otherwise it’s a great idea for supper!
I made this with ricotta instead of cottage cheese and because I have a small family I used half a pound of Italian sausage for the sauce and half for the filling turned out amazing.
Made from the recipe, the past was overcooked, the filling is bland and there wasn’t enough sauce. Next time I will shorten the time the pasta is cooked, use onions and garlic with the filling and try sweet Italian sausage instead of ground beef to give the filling more flavor. I’ll also use a jar and a half of sauce. Real Italian food is much more flavorful than this.
Added ricotta cheese and sour cream because I used dry cottage cheese Added garlic Added basil Added salt and pepper
I have made this recipe as is and it was pretty good. I do not cook my pasta before hand, I fill the noodles, put them in the pan and add a half a can of water over the noodles and sauce. They’re perfectly cooked when the dish is done. This time I made it with part beef and part hot Italian sausage, it was good as well.
Hard to fill but good eating!
I made it with Italian sausage, so so good!!
Had to add some salt and fresh ground black pepper to the meat stuffing
I made this and immediately made a couple changes. First I use mild Italian sausage and because the sauce was already Italian I just added some onion peppers and mushrooms I like to oven fry some eggplant and Warm Italian bread with plenty of garlic and butter.
5 stars with changes. I added a little hot Italian sausage to the beef. 2 whole eggs instead of just the whites. 3 Tbsp of tomatoe paste to the mix as well. I also added both minced onion and celery to the meat. Along with a clove of minced garlic. Like others, I half boiled my noodles. Sprinkled the top with a little grated parmesan with the mozzarella. Baked covered for an hour , remove cover and a quick broil to brown up the cheese.
next time I will be more sauce, it was a little dry. tried both ricotta and cottage cheese. ricotta held together better, but cottage cheese was creamer. I also added spinach and loved it.
This is the first recipe I have used that the meat is cooked before filling the manicotti. It was very good. Although I did do a few tweaks of my own. Nothing major, made my own sauce and a little extra meat. I topped it with some shredded cheese and Parmesan. It was very tasty. I will add it to my cook often list!
Made according to recipe. It was good, but didn’t “wow” anyone. Will go with lasagna next time.
No changes and yes I will definitely make it again.
I and my daughter made a double recepie. The family flipped out over how good it was.
I just finished eating this recipe. Excellent!!! Will be making it this way from now on. Cheese and meat mixture is SO much better than sauce and meat mixture. I used 90% lean ground beef and ground turkey (50/50 mixture). Also, I used that Kraft shreaded mozz cheese with cream cheese in it.. EXCELLENT !!
Thank you for sharing this – we LOVE this recipe – it has replaced lasagna at our house! I use the whole eggs (we love yolks), sub 1/4 beef for sausage, add a couple of tablespoons of fresh parsley, a medium onion sauteed, a Tb of each garlic and onion powder, and black pepper to the mixture — tonight we tried the italian blend shredded cheese in lieu of mozzarella and it was a good switch. I also par boil the noodles based on the reviews & cover with tin foil until the last 15 min. Thank you again – you’re a star for sharing this with the world!!
Sooooo good. Cottage cheese is a must as it is more moist than ricotta. If you made it with ricotta now make it again with the cottage cheese. I made homemade pasta lasagna sheets and used them for a manicotti roll-up. Much easier than stuffing tubes and makes the pasta delicate and light. Thank you for this incredibly tasty dish.