Stuff-A-Roni (Beef and Spinach Filled Manicotti)
Prep time
Cook time
Total time
Manicotti shells are stuffed with a traditional beef and spinach ravioli filling and cooked right in the sauce to make this stuff-a-roni.
Recipe type: Main
Cuisine: Italian
Serves: 6-8
  • 2 bunches of spinach or Swiss chard
  • 3 stalks celery
  • ½ bunch parsley
  • 1 onion, halved
  • 4 cloves garlic
  • 2-4 leaves sage, chopped
  • 2 tbsp oregano, chopped
  • 2 tbsp marjoram, chopped
  • 2 tsp thyme, chopped
  • 1 lb ground beef
  • 3 eggs, slightly beaten
  • Salt and pepper to taste
  1. Preheat oven to 350F.
  2. Fill a large pot with water and bring to a boil. Add the spinach, celery, parsley, onion, and garlic, and cook for about 10-12 minutes, until the celery is tender.
  3. While the spinach is cooking, chop the herbs in a chopping bowl (or food processor). When the spinach is done, drain well, squeezing out all the excess water. Toss the onion, then add the spinach mixture to the bowl with the herbs and finely chop until blended.
  4. Transfer to a large bowl, and mix in the beef and eggs. Stir until thoroughly blended, adding salt and pepper to taste.
  5. Spread a generous amount of sauce/gravy on the bottom of a 9x13 baking dish, making sure the bottom is completely covered.
  6. With a small spoon, stuff the manicotti shells with the filling, and arrange in the baking dish, leaving a little room in between each. Top with additional sauce so that the shells are well covered. Sprinkle the top with a handful of Parmesan cheese, and bake for about an hour or until the pasta is cooked.
  7. The pasta will soak up much of the juice, so serve with a little extra sauce on the side.
Recipe by Webicurean at