Venison Stuffed Manicotti, a delicious Italian American pasta recipe that has ground venison, ham, veggies, a couple of cheeses, and marinara sauce. I mean, how can you go wrong with that combination? It’s impossible, right?
There are many, many manicotti recipes online and they all look delicious. You can stuff them with whatever you want, but it basically consists of a type of meat or two, a cheese or two and maybe some veggies, some red sauce and manicotti pasta. This particular recipe has ground venison, ham, a few veggies and a couple of cheeses and it is so delicious! I like making it with venison sausage or pork sausage, too.
I always try to share recipes that are quick and simple. Well, I’m sorry, but this is not one of those quick and simple recipes. This one takes quite a bit of time, but I promise you won’t be disappointed. Your mouth will thank you!
It’s just too good not to share, so here’s my delicious, but not so simple Venison Stuffed Manicotti recipe.
Cook the carrots and onions.
Add garlic and ground venison.
Once done, add the tomato paste and stir well.
Add milk and broth and stir well.
Let it simmer until it’s thick and then cool in the refrigerator.
Mix the eggs, parmesan, ricotta, ham, parsley, and venison mixture and put it in a storage bag.
Let the manicotti cool and spread half of the marinara sauce in the dish.
Cut the corner of the bag of filling and stuff each piece of pasta.
Cover the pasta with the rest of the marinara sauce and sprinkle with Parmesan.
Bake for about 10-15 minutes–or until the sauce is bubbly.
Venison Stuffed Manicotti
|Prep Time: 5 Minutes||Yield: 12 Stuffed Manicotti|
|Cook Time: 3 Hours, 58 Minutes||Serving Size: 2 Stuffed Manicotti|
|Total Time: 4 Hours and 3 Minutes||Calories Per Serving: 679|
- 3 Tbsp. olive oil
- 3 Tbsp. butter
- 3 medium-sized carrots, finely diced
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 lb venison, ground
- 3 Tbsp. Hunts tomato paste
- 8 oz. milk
- 8 oz. Swanson beef stock
- 1 box of Ronzoni Manicotti Pasta (12 count)
- 1 cup grated Parmesan
- 3 eggs
- 1 cup ricotta cheese
- 1/2 cup Tyson Fully Cooked Diced Ham
- 1/2 cup flat-leaf parsley, chopped
- 25 oz. jar of Emeril’s® Home Style Marinara Pasta Sauce
- Dash of salt and pepper
- In a large pan, add the olive oil and butter and heat over medium heat. Then add the carrots and onions and cook for about 5 minutes or until soft.
- Add garlic and the venison, breaking the venison up as small as possible as it browns, and cook until done, which should be about 7 minutes.
- Add the tomato paste, stir and then add the milk and stock and mix well. Let it boil and then turn to medium-low and simmer for about 60-90 minutes or until it’s nice and thick.
- Remove from heat, add salt and pepper, and pour it in a bowl to refrigerate for at least a couple of hours.
- Preheat the oven to 400 ºF.
- Boil the manicotti according to the directions. Drain from the water and let it cool.
- In a large bowl, mix together eggs, 1/2 cup Parmesan, ricotta, ham, and parsley. Add the refrigerated venison mixture. Mix well and put it in a storage bag.
- In a 9 x 13” casserole dish, spread evenly half of the marinara sauce. Then cut the corner of the storage bag and fill each piece of pasta and set them in the dish.
- Cover with the rest of the marinara sauce and sprinkle with the other 1/2 cup of Parmesan cheese.
- Bake for about 10-15 minutes–or until the sauce is bubbly.
Watch and Follow…
The good, the bad, and the delicious…
- Venison Stuffed Manicotti is very high in protein, potassium, fiber, vitamin a, and iron and has other essential vitamins as well.
- This meal is also high in calories, fat, cholesterol, sodium, and carbs–ouch!
See my tips below for making this a more diet-friendly recipe.
Venison Stuffed Manicotti Nutrition Facts
|Yields: Serves 6||Serving Size: 2 Manicotti|
|Calories 679||Calories from fat: 42|
|% Daily Value*|
|Total Fat 32 g||50%|
|Saturated Fat 12 g||59%|
|Monounsaturated Fat 7 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 222 mg||74%|
|Sodium 812 mg||34%|
|Potassium 655 mg||19%|
|Total Carbohydrates 52 g||17%|
|Dietary Fiber 6 g||24%|
|Sugars 15 g|
|Protein 46 g||92%|
|Vitamin A 135%||Vitamin C 16%|
|Calcium 19%||Iron 35%|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc.
To make this recipe more diet-friendly…
- Changes made to this recipe will alter the taste, so beware.
- To help lower the fat and cholesterol use less fat in your ground venison burger. This recipe was calculated using 80/20 ground venison burger because that’s what most hunters use. If yours has less fat added to it, it will also have less cholesterol. For this recipe, you could even use a ground burger that doesn’t have any added fat. To further lower the fat, cholesterol, and several other things, use almond milk in place of the milk and use an egg alternative.
- To help lower the sodium use low-sodium beef stock, and use a salt alternative for the added salt in the recipe or maybe omit some of the salt. Also, look for a healthier butter alternative or use a little less. You could also make your own marinara sauce or use only a little to place on the top–Prepackage products will always have a higher sodium amount than homemade.
- To lower the carbs look for low carb pasta. I know this is a stuffed manicotti recipe, but you can use whatever pasta is healthier and just mix it all together and heat it in the oven with cheese and it will be good.
- To help lower the calories, making the above changes actually lowers the calories as well. Plus, you could eat 1 stuffed manicotti instead of 2. They are very filling.
- Whatever changes you make to your Venison Stuffed Manicotti, you can recalculate the nutrition facts at myfitnesspal.com