MANICOTTI WITH ITALIAN SAUSAGE
Provided by Valerie Bertinelli
Categories main-dish
Time 3h10m
Yield 4 to 6 servings
Number Of Ingredients 16
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.
EGGPLANT MANICOTTI WITH SAUSAGE
A new twist on traditional manicotti without pasta, eggplant slices stand in for the manicotti shells and bake with ricotta in a rich tomato-basil sauce with fresh herbs.
Provided by Classico
Categories Classico® Pasta Sauce
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Line a 15x17-inch baking pan with aluminum foil and spray with oil (for eggplant slices). Lightly oil a 9x13-inch baking dish (for the manicotti).
- Arrange eggplant slices in a single layer in 15x17 pan. Roast eggplant until softened, about 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
- Cook sausage in a non-stick skillet over medium heat until it begins to brown and is no longer pink, breaking up clumps as it cooks. Remove from pan and drain on paper towels.
- Combine ricotta cheese, egg, garlic, oregano, basil and Parmesan in a medium bowl; mix until smooth and well blended.
- Pour a cup of Classico Tomato & Basil Pasta Sauce into the 9x13 pan and spread evenly on the bottom of the pan.
- Put 1 tablespoon of ricotta mixture onto longer end of eggplant slice and top with a scant teaspoon of crumbled sausage; roll up into thin roll. Place on pasta sauce in 9x13 pan. Repeat with eggplant slices making 2 rows of eggplant rolls in pan.
- Sprinkle remaining sausage over eggplant rolls. Spread remaining pasta sauce over eggplant rolls. Top with shredded Italian cheese blend.
- Bake until sauce is bubbly, about 20 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 297.2 calories, Carbohydrate 32.8 g, Cholesterol 69.5 mg, Fat 13.3 g, Fiber 12 g, Protein 14.8 g, SaturatedFat 4.7 g, Sodium 872.1 mg, Sugar 14.9 g
SAUSAGE MANICOTTI
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
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.
BAKED MANICOTTI WITH SAUSAGE
No filling manicotti recipe (very easy) You can use Barilla no-boil lasagna noodles for their delicate texture resembling fresh pasta. Note that Pasta Defino and Ronzoni brands contain only 12 no-boil noodles per package; the recipe requires 16 noodles. The manicotti can be prepared through step 5, covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.
Provided by Lurdez
Categories Manicotti
Time 1h16m
Yield 16 Manicottis, 8 serving(s)
Number Of Ingredients 16
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.
MANICOTTI WITH EGGPLANT SAUCE
This Italian-style dish from Barbara Nowakowski of North Tonawanda, New York has a hearty spinach and cheese filling and a well-seasoned tomato-eggplant sauce. Since the recipe calls for reduced-fat ricotta and mozzarella cheeses, it will fill you up, not out!
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large skillet coated with cooking spray, cook and stir the eggplant, onion, garlic, tarragon and thyme until vegetables are tender. Add tomatoes and tomato sauce; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes. Set aside., In a large bowl, combine the spinach, ricotta, 1/2 cup mozzarella, egg substitute, Parmesan and parsley; mix well. Stuff into manicotti shells. , Place in an 11x7-in. baking dish coated with cooking spray. Spoon eggplant sauce over manicotti; sprinkle with remaining mozzarella. Cover and bake at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 252 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 314mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 6g fiber), Protein 18g protein. Diabetic Exchanges
EGGPLANT MANICOTTI WITH SAUSAGE
A new twist on traditional manicotti without pasta, eggplant slices stand in for the manicotti shells and bake with ricotta in a rich tomato-basil sauce with fresh herbs.
Provided by Classico
Categories Classico® Pasta Sauce
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Line a 15x17-inch baking pan with aluminum foil and spray with oil (for eggplant slices). Lightly oil a 9x13-inch baking dish (for the manicotti).
- Arrange eggplant slices in a single layer in 15x17 pan. Roast eggplant until softened, about 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
- Cook sausage in a non-stick skillet over medium heat until it begins to brown and is no longer pink, breaking up clumps as it cooks. Remove from pan and drain on paper towels.
- Combine ricotta cheese, egg, garlic, oregano, basil and Parmesan in a medium bowl; mix until smooth and well blended.
- Pour a cup of Classico Tomato & Basil Pasta Sauce into the 9x13 pan and spread evenly on the bottom of the pan.
- Put 1 tablespoon of ricotta mixture onto longer end of eggplant slice and top with a scant teaspoon of crumbled sausage; roll up into thin roll. Place on pasta sauce in 9x13 pan. Repeat with eggplant slices making 2 rows of eggplant rolls in pan.
- Sprinkle remaining sausage over eggplant rolls. Spread remaining pasta sauce over eggplant rolls. Top with shredded Italian cheese blend.
- Bake until sauce is bubbly, about 20 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 297.2 calories, Carbohydrate 32.8 g, Cholesterol 69.5 mg, Fat 13.3 g, Fiber 12 g, Protein 14.8 g, SaturatedFat 4.7 g, Sodium 872.1 mg, Sugar 14.9 g
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