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 Cooked meat sauce |
 Cheeses, egg and parsley mixture ready for stuffing |
 Serve it lasagna style, or ....... |
 ......serve it in twin manicotti portions. |
 The meatie sauce and cheese-filled pasta make a happy marriage! |
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Cheese-stuffed manicotti personifies comfort food anytime, but take it up a notch with a cheese four-some and Italian sausage and it’s a guaranteed crowd-pleaser. This was inspired by a few pasta manufacturer web site recipes, but I added my own spin here and there and was pleasantly surprised how well they worked. Oh Mama-Mia, this is good!
Ingredientes
- 8 ounce box manicotti pasta
- 1 pound bulk sweet Italian sausage (or alternate sausage desired - chicken, turkey, etc.)
- ½ cup onion, chopped
- 3 garlic cloves, minced
- 24 ounce jar prepared marinara sauce
- 15 ounce can diced tomatoes, undrained
- 8 ounces mozzarella cheese, shredded (about 2 cups)
- 15 ounce container ricotta cheese
- 4 ounces provolone cheese, shredded
- 1/3 cup Parmesan cheese, grated
- 1 egg, beaten
- 2 tablespoons fresh parsley, minced
Direcciones
- Prepare pasta according to package directions to al dente stage (do not overcook); drain.
- Heat a large skillet or Dutch oven pan over medium heat. Crumble in and brown the sausage, stirring. Drain excess fat away. Add onion and garlic; cook and stir until onion is tender, 5-6 minutes.
- Stir in marinara sauce and diced tomatoes. Bring to a boil; reduce heat and simmer uncovered 15 minutes or until it reduces and thickens.
- Preheat oven to 350 degrees F.
- In medium mixing bowl combine 1 cup of the mozzarella cheese with ricotta, provolone and Parmesan cheeses, egg and parley. Mix well and stuff it into the cooked manicotti.
- Spread half of the marinara/meat sauce on bottom of greased 13 x 9-inch baking dish. Arrange stuffed manicotti over sauce. Spoon remaining sauce over top of pasta.
- Cover dish with foil and bake 35 minutes or until hot and bubbly. Remove foil; top with remaining mozzarella cheese. Bake uncovered 5 -10 minutes longer til cheese is melted.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 310g | |
| Recipe makes 8 servings | |
| Calories 629 | |
| Calories from Fat 334 | 53% |
| Total Fat 37.27g | 47% |
| Saturated Fat 16.99g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 119mg | 40% |
| Sodium 1200mg | 50% |
| Potassium 662mg | 19% |
| Total Carbs 39.19g | 10% |
| Dietary Fiber 3.6g | 12% |
| Sugars 9.72g | 6% |
| Protein 32.96g | 53% |
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29 de Noviembre de 2017
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