SAUSAGE CHEESE MANICOTTI
This marvelous manicotti, created by our Test Kitchen staff, is cheesy, saucy and savory.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- Cook manicotti according to package directions. Meanwhile, crumble sausage into a nonstick skillet; add the red pepper and onion. Cook over medium heat until meat is no longer pink and vegetables are tender; drain. Drain manicotti; set aside., In a bowl, combine the sausage mixture, egg whites, cottage cheese, mozzarella cheese, 1/4 cup Parmesan cheese, parsley, basil, fennel and pepper. Stuff into manicotti shells. Combine spaghetti sauce and water; spread 1/2 cup in an ungreased 13x9-in. baking dish. Arrange shells over sauce; top with remaining sauce., Cover and bake at 350° for 35-40 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 462 calories, Fat 13g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 1418mg sodium, Carbohydrate 48g carbohydrate (0 sugars, Fiber 4g fiber), Protein 39g protein. Diabetic Exchanges
SAUSAGE & THREE-CHEESE STUFFED MANICOTTI
This dish is made from scratch with lots of love. The manicotti recipe is 3 c flour, 3 eggs, 1 tsp salt, approx. 1/4 c. water. The Marinara Sauce is http://www.justapinch.com/recipe/chunky-marinara-sauce-by-lynn-socko-lynnsocko
Provided by Lynn Socko
Categories Pasta
Time 1h30m
Number Of Ingredients 10
Steps:
- 1. Ground up Italian sausage and cook till done, cool. In a large bowl mix together Ricotta, Parm, Provolone, egg & Mrs. Dash tomato & basil & pepper & Italian Sausage.
- 2. Place a generous amount of Mararina sauce in bottom of baking dish 13x9 baking dish. Place stuffing on pasta, roll up, nestle seam side down in sauce.
- 3. Pour enough Mararina sauce on top of manicotti to cover, sprinkle liberally with Mozzrella.
- 4. Bake 375 for 30-45 min. till bubbly & cheese is melted.
- 5. Pasta dough recipe: https://www.justapinch.com/recipe/lynn-socko/sausage-cheese-ravioli-with-sauce/pasta
CHEESE STUFFED MANICOTTI
Homemade meat sauce served over manicotti stuffed with three cheeses. This is the best manicotti I have ever had. I always get requests for the recipe.
Provided by Melanie2008
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 1h35m
Yield 6
Number Of Ingredients 20
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef, onion, and roasted garlic in the hot skillet until browned and crumbly, 5 to 7 minutes. Continue to simmer until pan juices evaporate, about 10 minutes more. Add diced tomatoes, tomato paste, sugar, 1 1/2 teaspoons salt, oregano, thyme, bay leaf, 1/2 teaspoon pepper, and garlic salt; bring to a boil. Reduce heat to medium-low and simmer until flavors blend, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook manicotti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and cool slightly.
- Mix mozzarella cheese, cottage cheese, 1/4 cup Parmesan cheese, egg, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Spoon a generous amount of the cheese mixture into each manicotti shell.
- Pour enough tomato-beef sauce to cover the bottom of a 9x13-inch baking dish. Arrange stuffed manicotti over sauce; pour remaining sauce over pasta. Cover with aluminum foil.
- Bake in the preheated oven until bubbly, about 30 minutes. Sprinkle remaining 1/4 cup Parmesan cheese over manicotti and return to the oven. Bake until cheese filling is melted, 10 to 15 minutes more.
Nutrition Facts : Calories 653.5 calories, Carbohydrate 55.1 g, Cholesterol 129.1 mg, Fat 26.3 g, Fiber 5 g, Protein 52.6 g, SaturatedFat 13 g, Sodium 2893.5 mg, Sugar 17.9 g
SAUSAGE-STUFFED MANICOTTI
This is a family favorite. The trickiest part is stuffing the manicotti. It helps if you use a large Ziploc bag with a corner cut out.
Provided by CookingONTheSide
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Boil manicotti noodles 8 minutes and drain; set aside.
- Meanwhile make the filling by combining sausage, 1 cup mozzarella, 1 cup provolone, breadcrumbs and eggs.
- Pour 3/4 cup sauce into a greased 9x13 baking dish and spread so it covers the whole bottom of the dish.
- Stuff manicotti with the filling.
- Arrange the filled manicotti in the baking dish in a single layer (you may need an additional 8 inch square baking dish for all of the manicotti or use a large lasagna baking dish, if you prefer. Sometimes I freeze the remaining stuffed manicotti shells to use for another meal or snack).
- Top the manicotti with the remaining spaghetti sauce.
- Cover with foil and bake at 375 degrees for about 25 minutes.
- Uncover and sprinkle with remaining mozzarella, provolone and parmesan cheese.
- Bake for another 5-10 minutes until cheese is melted and bubbly.
- Enjoy.
Nutrition Facts : Calories 705.5, Fat 40.6, SaturatedFat 18.4, Cholesterol 154.6, Sodium 1759.7, Carbohydrate 43.6, Fiber 2.7, Sugar 6.4, Protein 39.5
THREE-CHEESE BROCCOLI MANICOTTI
This 3-cheese, saucy, Italian comfort food is loaded with broccoli and elevated with a bit of hot Italian sausage in the sauce-it's the perfect culinary combo! The manicotti shells are partially cooked in boiling water, and they finish cooking in the sauce while the entire dish is baked in the oven. Like many Italian dishes, this might even be better the next day! Enjoy hot or cold.
Provided by Chef John
Categories Manicotti
Time 1h40m
Yield 6
Number Of Ingredients 15
Steps:
- Bring a pot of generously salted water to a boil.
- Meanwhile, separate broccoli stems and florets. Cut florets in half and cut each stem into several pieces lengthwise.
- Place stems in the boiling water and cook for 3 to 4 minutes. Then add florets and cook until just barely tender, about 3 more minutes.
- Use a slotted spoon to transfer broccoli to a bowl of cold water, leaving the water boiling on the stove. Let broccoli sit until cool, about 2 minutes. Transfer to a colander and let sit until very well drained. Leave the bowl of cold water for the pasta.
- Meanwhile, add manicotti to the boiling water and cook, stirring occasionally, until tender but slightly undercooked, 6 to 7 minutes. Use a slotted spoon to gently transfer manicotti into the bowl of cold water.
- Chop cooled, drained broccoli into small pieces. Transfer 3 cups chopped broccoli to a mixing bowl and reserve any extra for another use.
- Add garlic, ricotta, provolone, 1 ¼ cups Parmigiano-Reggiano, eggs, salt, cayenne, pepper, and nutmeg to the broccoli. Mix with a spoon until thoroughly combined. Cover and refrigerate until needed.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring tomato sauce and water to a simmer over medium-high heat.
- Ladle ½ inch hot sauce into a 9x13-inch baking dish or lasagna pan. Sprinkle in cooked Italian sausage.
- Transfer broccoli filling into a pastry bag. Cut off the tip slightly smaller than the opening of the manicotti. Gently pipe stuffing into 12 manicotti, being careful not to overstuff. Place stuffed manicotti in the sauce in the baking dish, angling as necessary to fit.
- Ladle in just enough sauce to barely cover the manicotti. Sprinkle ¼ cup Parmigiano-Reggiano over top.
- Bake in the center of the preheated oven until hot and bubbly, 25 to 30 minutes.
- Garnish with parsley and let sit for 10 minutes.
- Serve two manicotti per bowl, garnished with more Parmigiano-Reggiano.
Nutrition Facts : Calories 600.4 calories, Carbohydrate 58.7 g, Cholesterol 124.7 mg, Fat 27 g, Fiber 8.2 g, Protein 32.9 g, SaturatedFat 13.2 g, Sodium 1984.1 mg
MANICOTTI, SAUSAGE & CHEESE
One of my favorites recipes--a rich combination of sausage and three cheeses stuffed into manicotti shells! And it's not too difficult!
Provided by katWoman2000
Categories One Dish Meal
Time 1h20m
Yield 16 stuffed shells, 8 serving(s)
Number Of Ingredients 9
Steps:
- Brown sausage, cool slightly.
- Mix cheeses, sausage, olives, onions in large bowl.
- Stuff hard manicotti shells with above mixture (do not cook shells first or they will be near impossible to stuff).
- Place stuffed shells in 9x13 Pyrex/glass baking dish.
- Spread remaining sausage/cheese mixture over shells.
- Pour spaghetti sauce over top. You may only need 1 1/2 cans of sauce depending on the pan size.
- Pour 1/2 can water along sides.
- Cover and refrigerate over night--this wait period will help the shells soak up water and get stoft.
- Bake at 350°F for 40-50 minutes or until bubbly.
Nutrition Facts : Calories 885.3, Fat 48.7, SaturatedFat 20.6, Cholesterol 121.6, Sodium 2241.4, Carbohydrate 66.6, Fiber 4.3, Sugar 15.6, Protein 44.5
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