Cheesy Sausage And Tomato Manicotti Oamc Recipes

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MANICOTTI WITH ITALIAN SAUSAGE



Manicotti with Italian Sausage image

Provided by Valerie Bertinelli

Categories     main-dish

Time 3h10m

Yield 4 to 6 servings

Number Of Ingredients 16

4 tablespoons extra-virgin olive oil
4 ounces bulk hot Italian sausage
4 ounces bulk sweet Italian sausage
1 cup chopped yellow onion
4 cloves garlic, minced
2 tablespoons tomato paste
Two 28-ounce cans crushed tomatoes
1 teaspoon granulated sugar
3 fresh bay leaves
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
2/3 cup chopped fresh basil
2 cups ricotta
3 cups shredded low-moisture mozzarella
2 1/2 cups grated Parmesan
One 8-ounce package manicotti

Steps:

  • Heat 2 tablespoons of oil in a large saucepot over medium heat. Cook the sausage, breaking it up into small pieces, until browned and caramelized, 8 to 10 minutes. Remove the sausage to a paper towel-lined plate and reserve for the filling.
  • Add the remaining 2 tablespoons of oil to the pot and cook the onion until softened and translucent. Add the garlic and cook for 1 minute. Stir in the tomato paste and cook for 1 minute (the tomato paste will turn a deep maroon color). Add the crushed tomatoes, sugar, bay leaves, 1 1/2 teaspoons salt and a pinch of black pepper. Bring to a simmer, reduce the heat to low and cook for 30 minutes. Melt the butter into the sauce, remove the bay leaves and stir in 1/3 cup of basil. Remove the sauce from the heat and allow to cool to room temperature, 40 minutes.
  • For the filling: mix together the ricotta, reserved sausage, the remaining 1/3 cup basil, 1 1/2 cups mozzarella, 1 1/2 cups Parmesan, 1 teaspoon salt and pepper to taste. Fold in 1 cup of the cooled tomato sauce. Place the filling in a large piping bag and refrigerate for 30 minutes.
  • Preheat the oven to 375 degrees F.
  • Bring a large pot of salted water to a boil. Cook the manicotti shells until they have softened slightly but still hold their tubular shape, 5 minutes.
  • Pour half of the tomato sauce into a broiler-proof 9-by-13-inch baking dish. Fill each shell with the ricotta mixture. Place the filled shells in the baking dish. Pipe any extra filling along the ends of the shells in the dish. Top with the remaining tomato sauce and sprinkle the remaining 1 1/2 cups mozzarella and 1 cup Parmesan over the top. Cover the baking dish with foil and bake until the sauce begins to bubble, 40 minutes. Remove the dish from the oven, remove the foil and increase the oven to 425 degrees F. Put the manicotti back into the oven to bake until the cheese is browned and bubbling, about 10 minutes. Let cool slightly before serving.

CHEESY CHICKEN MANICOTTI (OAMC)



Cheesy Chicken Manicotti (Oamc) image

This is a very modified version of recipe #120007. I use banquet chicken tenders because they are longer than the other brands and I put in one per manicotti and I had two leftover. This will make 5-6 8"x8" pans of manicotti depending on how many you put in each pan. I make five.

Provided by Jadelabyrinth

Categories     Chicken

Time 2h25m

Yield 5 pans, 10-15 serving(s)

Number Of Ingredients 6

1 (28 1/2 ounce) bag breaded chicken tenders
3 (8 ounce) packages manicotti, uncooked
3 (26 ounce) jars spaghetti sauce
2 (8 ounce) bags shredded lowfat mozzarella cheese
1 (30 ounce) low-fat ricotta cheese
1 1/4 cups water

Steps:

  • Using one jar of sauce, spread an equal amount of sauce on the bottom of each 8"x8" pan.
  • Using a butter knife spread a thin coat of ricotta cheese inside each manicotti noodle.
  • Insert chicken into uncooked manicotti shells, choose which end to stuff from wisely, the tenders will fit but you have to squeeze them in gently.
  • Fill in the ends of the manicotti with the remaining ricotta cheese.
  • Place shells on spaghetti sauce in dish. To make five pans place 8-9 in each pan. To make 6 pans, place 7 in each pan.
  • Pour remaining spaghetti sauce evenly over shells, covering completely. Add 1/4 cup of water to each pan.
  • Sprinkle with mozzarella cheese. STOP HERE.
  • TO STORE IN REFRIGERATOR: Cover the unbaked manicotti tightly with aluminum foil. Refrigerate no longer than 24 hours.
  • TO STORE IN FREEZER: Wrap unbaked manicotti tightly with labeled aluminum foil Or cover with foil and place in a labeled freezer bag. Freeze no longer than 1 month.
  • TO COOK FROM REFRIGERATOR: Heat oven to 350 degrees and cook covered pan for 1 hour and fifteen minutes, or until noodles are tender.
  • TO COOK FROM FREEZER: Heat oven to 350 degrees and cook covered pan for 1 hour and 50 minutes, or until noodles are tender.

Nutrition Facts : Calories 590.8, Fat 18.2, SaturatedFat 9.8, Cholesterol 57.8, Sodium 883.8, Carbohydrate 73.2, Fiber 5.3, Sugar 13.2, Protein 31.8

SAUSAGE CHEESE MANICOTTI



Sausage Cheese Manicotti image

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

10 uncooked manicotti shells
8 ounces turkey Italian sausage links, casings removed
1 cup finely chopped sweet red pepper
1/4 cup chopped onion
2 large egg whites
3 cups fat-free cottage cheese
1 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese, divided
3 tablespoons minced fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon fennel seed
1/4 teaspoon white pepper
2 cups meatless spaghetti sauce
1/2 cup water

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 MANICOTTI



Sausage Manicotti image

This classic Italian entree comes together in a snap but tastes as if it took hours. It's so tasty and easy to fix. My family always enjoys it. -Carolyn Henderson, Maple Plain, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 7 servings.

Number Of Ingredients 5

1 pound uncooked bulk pork sausage
2 cups 4% cottage cheese
1 package (8 ounces) manicotti shells
1 jar (24 ounces) marinara sauce
1 cup shredded part-skim mozzarella cheese

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.

Nutrition Facts : Calories 489 calories, Fat 24g fat (10g saturated fat), Cholesterol 59mg cholesterol, Sodium 1232mg sodium, Carbohydrate 41g carbohydrate (12g sugars, Fiber 3g fiber), Protein 27g protein.

THREE CHEESE MANICOTTI WITH ITALIAN SAUSAGE MARINARA



Three Cheese Manicotti with Italian Sausage Marinara image

This manicotti recipe is filled with three cheeses & Italian herbs, then covered in a delicious Italian sausage marinara sauce! Created by Whitney Bond of WhitneyBond.com.

Number Of Ingredients 22

Italian Sausage Marinara
1 tablespoon olive oil
1/2 cup onion, diced
4 cloves garlic, minced
1 pound Italian sausage
1/2 cup red wine
6 ounce can Hunt's Tomato Paste
28 ounce can Hunt's Petite Diced Tomatoes
15 ounce can Hunt's Tomato Sauce
1 teaspoon black pepper
1/2 teaspoon kosher salt
2 tablespoons fresh basil, chopped
1 teaspoon dried parsley
1 teaspoon dried oregano
Three Cheese Manicotti
15 ounces ricotta cheese
1/4 cup parmesan cheese, grated
2 cups shredded mozzarella cheese, divided
1/4 cup fresh basil, chopped
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
12 manicotti shells, uncooked

Steps:

  • To prepare the Italian Sausage Marinara
  • Heat the olive oil in a large skillet, add the diced onions, cook 3-4 minutes then add the garlic and cook for an additional minute.
  • Add the sausage and cook through.
  • Add the red wine, tomato paste, diced tomatoes and tomato sauce.
  • Add the kosher salt, black pepper, fresh basil, parsley and oregano.
  • Reduce to low, cover and simmer 20-30 minutes.
  • To prepare the Three Cheese Manicotti
  • Bring a large pot of water to boil.
  • Add the manicotti shells and cook 4-5 minutes, drain, then set aside.
  • In a medium bowl, combine the ricotta, 1 cup mozzarella, parmesan, basil, parsley and oregano.
  • Place this mixture in a piping bag, or plastic bag with a cut corner.
  • Pipe the cheese mixture into the manicotti shells.
  • Pour half of the Italian Sausage Marinara in a casserole dish.
  • Layer the manicotti shells on top.
  • Pour the remaining sauce over the shells.
  • Top with the remaining cup of mozzarella cheese.
  • Place in the oven and bake for 20-25 minutes.

SAUSAGE AND CHEESE MANICOTTI



Sausage and Cheese Manicotti image

Categories     Cheese     Pasta     Tomato     Bake     Ricotta     Basil     Sausage     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14

Ragù and filling
12 ounces Italian sweet sausages with fennel seeds (about 3 1/2 sausages)
1/2 cup finely chopped onion
1/2 cup dry white wine
1 28-ounce can Italian plum tomatoes with basil
1/8 teaspoon dried crushed red pepper
8 large fresh basil leaves, slivered
2 cups fresh whole-milk ricotta cheese or one 15-ounce container whole-milk ricotta cheese
1 cup 1/4-inch cubes mild imported provolone cheese (provola) or sharp domestic provolone cheese
2 tablespoons plus 3/4 cup freshly grated Parmesan cheese
1/4 teaspoon coarsely ground black pepper
Assembly
1 pound manicotti (large tubular pasta)
1 tablespoon olive oil

Steps:

  • For ragù and filling:
  • Pierce each sausage several times with tip of knife. Place sausages in heavy large saucepan; add onion. Cover; cook over medium-low heat 5 minutes. Turn sausages over; stir onion. Cover and continue to cook until sausages release some fat and onion begins to color, about 5 minutes. Uncover; increase heat to medium. Add wine and simmer until wine evaporates and onion is golden, stirring often, about 5 minutes. Remove from heat.
  • Fit food mill directly onto pan. Add tomatoes with juices and puree through mill into pan, leaving only seeds behind and scraping all tomato pulp from underside of food mill into pan; or puree tomatoes with juices in processor, then strain out seeds and add puree to pan. Add crushed red pepper. Simmer very gently over low heat until sauce thickens and reduces to scant 2 cups, stirring sauce and turning sausages occasionally, about 1 hour 15 minutes. Add slivered basil and simmer sauce 5 minutes longer. Using tongs, transfer sausages to plate and cool. Season sauce to taste with salt and pepper.
  • Place ricotta in medium bowl. Mix in provolone cubes, 2 tablespoons grated Parmesan, and black pepper. Cut sausages into 1/4-inch cubes; stir into cheese mixture. Season filling to taste with salt. (Sauce and filling can be made 1 day ahead. Cover separately and chill.)
  • For assembly:
  • Cook manicotti in large pot of boiling salted water until still somewhat firm to bite and about 3/4 cooked, about 7 minutes (depending on brand). Using tongs, carefully transfer manicotti from pot to foil-lined baking sheet and cool.
  • Brush olive oil over bottom of 13x9x2-inch glass baking dish; spread 3 tablespoons sauce over. Using teaspoon, fill each of 12 manicotti with about 1/3 cup cheese-sausage mixture. Arrange stuffed pasta in single layer in prepared dish and spoon remaining sauce over. (Can be made 2 hours ahead. Cover with plastic wrap; let stand at room temperature.)
  • Preheat oven to 350°F. Sprinkle remaining 3/4 cup Parmesan atop sauce. Bake manicotti uncovered until heated through and sauce is bubbling on bottom of dish, about 20 minutes. Let manicotti stand 5 minutes and serve.

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