Easy Stuffed Manicotti Recipe

We love the flavors of spaghetti around here so much that it is on the menu weekly, but it can get old. That is when I decided to add some different texture but similar flavors to this Easy Stuffed Manicotti Recipe.

Easy Stuffed Manicotti Recipe.

Really this is easy and delicious… We aren’t big on ricotta here that is why we substituted mozzarella and fontina.


Printable Recipe
  • 1 tbsp Olive Oil
  • 1 tsp kosher salt
  • Box of Manicotti Pasta
  • 1 lb of Hamburger (or your meat of choice)
  • 1 tsp dry flaked onion (1/4 fresh diced)
  • ¼ tsp Oregano
  • ⅛ tsp pepper
  • ¼ tsp salt
  • 2 Cups Mozzarella cheese, shredded
  • 1 Cup Fontina cheese, shredded
  • 4 Cups Spaghetti Sauce


Preheat oven to 375 degrees
In a large pot bring to boil water tsp salt and olive oil
Add pasta boil for 8 minutes or just till tender, stir gently to keep it from sticking

Easy Stuffed Manicotti Recipe

Drain water
In saucepan brown meat halfway, drain fat

Easy Stuffed Manicotti Recipe

Add onion, oregano, pepper, salt and simmer just till brown.
Let meat mixture cool
Add half cheese to meat and mix
Add pasta to a 9x13 pan
Once cooled enough to touch tilt manicotti slightly and spoon in the meat mixture. I usually end up with extra meat, so I add that to the empty nooks and crannies. Don't over stuff.

Easy Stuffed Manicotti Recipe

Line up Manicotti in pan and pour sauce over the top
Add the remaining cheese

Stuffed Manicotti Recipe

Cover with tin foil and make for 30 minutes. If you like the flavor of browned cheese take off the tin foil for the last 8 minutes.

Stuffed Manicotti Recipe

My Family's Favorite Taco Recipe: Potato Tacos

Taco dinners are pretty much a staple here at Casa De Young, when all else looks bleak on the menu we turn to tacos.  I learned early on tacos are super versatile.  You can make an elaborate taco dinner with all homemade fixings, you can make an easy meal with the help of ready-made products or you can get a nice mixture of both depending on the time you have.
Here is how to make my Potato Tacos

Usually, dinner time for a family as large as ours is a hectic one.  All the kids are starving asking for food when all I want to do is get cooking.  I could make a simple little taco dinner, but I want one that will satisfy their hunger and buy me a couple of hours before they come back hungry again.   So here is the taco dinner I usually make for our family, it is still Mexican Made Easy but it is a little more rib-sticking.
The first thing I usually get going is Spanish Rice.  I just realized I don’t have a recipe for that post, I will get it going soon.
Peel or don’t Peel is completely up to you, but cut your potatoes into squares:
Diced Potatoes

I start frying these in a small amount of oil and begin to brown my meat.  By the time the meat is all browned, your potatoes should be tender.  Add your taco seasoning, 1 cup of water and mix with the meat.  Once the seasoning is mixed in add your cooked potatoes stir, cover reduce heat and cook until liquid has evaporated.
Potato Taco Mix

While your waiting on the meat potato mixture, start warming your refried beans and prep your taco shells.  Normally I like fresh corn tortilla from our local tortilla factory since I want to make this a more convenient meal we are using Stand and Stuff Taco Shells from Old El Paso. We have tried them all and these ready-made crispy shells are the families favorite.
Meat and Potatoes for Taco Recipe

Now that the meat potato mixture, beans, and shells are ready to go now it is time to stuff those tacos.  On one side of your taco shell and a layer of refried beans then fill with meat potato mixture.  Bake in the oven according to shell instructions and your Potato Tacos are ready to go, now that is Mexican Made Easy.
Potato Tacos ready for extras

The rest is up to you.  Add lettuce, tomatoes, cheese, olives, salsa you name it.  I love cilantro chopped up with spinach, it adds great texture.
Taco Salad Variation

If you’re in the mood for a Mexican dinner but don’t have the time, this is a great option.  Enchiladas, Fajitas, Burritos, and Quesadillas can all be simplified with a little imagination…


How to Make Homemade Tomato Soup from the Garden with your Crock pot

A lunch that will make my kids’ faces light up is tomato soup. They are even more excited while the garden is full of tomatoes. Homemade tomato soup is hard to beat, but make it in a slow cooker, they will be ready and politely waiting at the table.

I use to make the kids’ tomato soup from the can all the time, it was good. But since I made it fresh, the kids don’t want it any other way, with luck I have a good tomato harvest this year. Here is how I made Fresh Homemade Tomato Soup in my slow cooker.
My tomatoes are smaller than most. So if you have larger tomatoes or are using more, I would suggest going longer than suggested and possibly using an emulsifier to smooth out any chunky pieces left behind. (Thank you, Jamie, for bringing that important detail to my attention)

Homemade Tomato Soup Recipe

15 Blanched, peeled and seeded tomatoes (mine were small to medium for this recipe)
1 tsp powdered garlic
1 tsp powdered onion
1 tsp salt
1 pinch of Oregano
2 basil leaves julienned
1⁄4 teaspoon pepper
1. Have crockpot ready; set on high for 4 hours.
2. Blanche tomatoes.
3. Make a small slice in the bottoms of the tomatoes.
4. Place 3 to 4 tomatoes in boiling water until you see skins begin to peel, about 2 minutes.
5. With a slotted spoon place hot tomatoes into an ice bath to cool for handling.
6. Peel tomatoes
7. Take seeds out with thumb or spoon
8. Place tomatoes into the crockpot, basil and add seasoning.
9. Cook on high for 4 hours.
10. Because we peeled and removed the seeds, it is ready to serve.
Top with parmesan or cream cheese and serve with grilled cheese sandwiches.

What do you like to serve your Tomato Soup with?

Easy Stuffed Manicotti Recipe