Baked Manicotti With Sausage And Peas Recipes

BAKED MANICOTTI

Steps:

• Heat oil in a large skillet over medium heat.
• Saute onions, garlic, ground sausage, and beef until meat is well browned and crumbled.
• Prepare Manicotti shells as per package directions except cut the cook time in HALF.
• Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.
• To the ground pork/beef mixture add the spinach and ricotta cheese.
• When the mixture is cool, add the beaten eggs.
• Spread 1/4 cup spaghetti sauce in the bottom of a 9x13 inch baking dish.
• Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish.
• Preheat oven to 350°F (175°C).
• Prepare the white sauce by melting the butter in a small saucepan over medium heat.
• Stir in flour and chicken bouillon.
• Increase heat to medium-high and cook, stirring constantly, until it begins to bubble.
• Stir in half and half and bring to a boil, stirring frequently.
• Cook for 1 minute, stirring constantly.
• Remove from heat and stir in parsley.
• Pour or ladle the sauce evenly over the stuffed shells.
• Stir the basil into the remaining spaghetti sauce.
• Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing.
• Cover and bake for 40 minutes.
• Remove from oven, uncover and sprinkle with Parmesan cheese.
• Bake, uncovered, for 10 minutes more.

SAUSAGE MANICOTTI

Steps:

• In a large bowl, combine sausage and cottage cheese. Stuff into uncooked manicotti shells. Place in a greased 13x9-in. baking dish. Top with marinara sauce. , Cover and bake at 350° for 55-60 minutes or until a thermometer inserted into the center of a shell reads 160°., Uncover; sprinkle with mozzarella cheese. Bake 8-10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving. Freeze option: Transfer individual portions of cooled manicotti to freezer containers; freeze. To use, partially thaw in refrigerator overnight. Transfer to a microwave-safe dish and microwave on high, stirring occasionally; add a little spaghetti sauce if necessary.

BAKED MANICOTTI WITH SAUSAGE

Steps:

• For the Sauce: Adjust oven rack to middle position and heat oven to 375 degrees. Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to bowl. Repeat with remaining can tomatoes.
• Heat oil in large saucepan over medium-high heat, stirring to break sausage into 1/2-inch pieces, until no longer pink, about 6 minutes. Add garlic and pepper flakes (if using) to sausage, and cook until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes. Stir in basil; adjust seasoning with salt.
• For the cheese filling: Combine ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper, and herbs in medium bowl; set aside.
• To assemble: Pour 1 inch boiling water into 13 by 9-inch broilersafe baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
• Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soup spoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered.
• Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element), and heat broiler. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Broil until cheese is spotty brown, 4 to 6 minutes. Cool 15 minutes, then serve.