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DeLallo Winter Recipes: Meat Manicotti with Béchamel & Gorgonzola

Meat Manicotti with Béchamel & Gorgonzola


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Topped with a creamy Gorgonzola sauce and stuffed with a savory meat filling, these manicotti are a hearty and delicious way to enjoy Italian cuisine at its finest. Serve with a fresh salad and a glass of bold, red wine.


  • 1 (8-ounce) package DeLallo Manicotti
  • 1 small carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 1 small onion, finely chopped
  • 4 tablespoons DeLallo Extra Virgin Olive Oil
  • 1/4 cup white wine
  • 1 pound ground beef, pork and veal blend
  • 2 eggs
  • 3 tablespoons fresh chopped Italian parsley
  • 1/2 cup grated Parmigiano-Reggiano


  • 6 tablespoons butter
  • 1/4 cup all-purpose flour
  • 4 cups of hot milk
  • 2 teaspoons salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 pound crumbled Gorgonzola


Bring a large pot of salted water to a boil. Once boiling, add DeLallo Manicotti and cook according to package instructions. Drain, rinse and set aside.

Sauté chopped vegetables in a large skillet for about 3 minutes in 3 tablespoons of extra virgin olive oil. Add meat and continue to sauté until meat is browned. Add 1/4 cup of white wine and sauté for another 3 minutes, until meat is cooked through.

Recipe for Béchamel *Note: Add Gorgonzola when simmering sauce.

Preheat oven to 350˚F.

Stuff each manicotti carefully with the meat mixture using a small spoon. Lightly grease a large baking sheet with a tablespoon of extra virgin olive oil. Spread 1/3 of Béchamel on the bottom of the pan. Next, arrange manicotti rolls. Cover with remaining sauce, fresh chopped parsley and grated Parmigiano-Reggiano.

Bake for 20 minutes. Once cooked through, broil for 5 minutes.

Serves 4