#240 – Savory Meat Filled Manicotti & Rhubarb Cheese Cake

hosted by Laverne Diede & Rhonda Fitterer

Savory Meat Filled Manicotti

  • 8 oz. manicotti shells
  • 1/4 cup parmesan cheese, grated
  • 1/4 tsp. fennel
  • 3/4 tsp. oregano
  • 1/2 lb. ground beef
  • 3/4 cup onion, finely chopped
  • 1/2 lb. ground pork
  • 1/2 tsp. salt
  • 2 cups mozzarella cheese
  • 1/8 tsp. pepper
  • 3 eggs, slightly beaten
  • 14 oz. spaghetti sauce
  • 1/4 cup seasoned bread crumbs, dry

Cook pasta according to directions; drain and cool. Preheat oven to 350 degrees. In a large skillet, brown meat; drain. Combine meat, 1 cup mozzarella, eggs, crumbs, parmesan, onion, oregano, salt & pepper. Fill each cooled past tube with 1/4 cup meat mixture. Spread thin layer of sauce on bottom of a 9” x 13” x 2” baking dish. Place filled pasta in prepared baking dish; cover with remaining sauce, sprinkle with remaining 1 cup mozzarella and additional parmesan if desired. Cover with foil and bake 45 minutes or until hot and bubbly.

Rhubarb Cheese Cake


  • 1 cup flour
  • 1/2 cup butter
  • 1/4 cup sugar
  • Mix and pat into 10” spring form pan


  • 3 cups rhubarb
  • 1/2 cup sugar
  • 1 Tbsp. flour

Mix together; pour over crust and bake at 375 degrees for 15 minutes.

Then mix together the following:

  • 12 oz. cream cheese
  • 2 eggs
  • 1/2 cup sugar

Pour this over the hot rhubarb and bake at 350 degrees for 30 minutes.

Mix the following and spread over the top:

  • 8 oz. sour cream
  • 1 tsp. vanilla
  • 2 Tbsps. sugar

Bake at 350 degrees for an additional 5 minutes. Remove from pan only after dessert has cooled.


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