Sausage And Cheese Manicotti Recipes

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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.

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

BEEF AND CHEESE MANICOTTI



Beef and Cheese Manicotti image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 12

4 teaspoons olive oil
1 medium onion, coarsely chopped
1 pound ground beef
Salt and freshly ground black pepper
14 (8-ounce package) manicotti
1 (15-ounce) container whole-milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 cups marinara sauce
2 tablespoons butter, cut into pieces

Steps:

  • Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
  • Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
  • Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
  • Preheat the oven to 350 degrees F.
  • Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
  • Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

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.

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.

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.

MANICOTTI WITH CHEESE



Manicotti with Cheese image

A delicious and cheesy manicotti recipe! Only use whole milk mozzarella and do not over bake when you heat it up. This recipe is delicious. Enjoy!

Provided by Mary

Categories     World Cuisine Recipes     European     Italian

Yield 7

Number Of Ingredients 8

1 (8 ounce) package manicotti pasta
2 cups whole milk ricotta cheese
2 cups shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
½ teaspoon salt
¼ teaspoon ground black pepper
3 ½ (32 ounce) jars spaghetti sauce

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and cool on waxed paper or aluminum foil to prevent the noodles from sticking together.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, parsley, salt and pepper; fill manicotti with cheese mixture.
  • In a 9x13 inch baking dish, spread a thin layer of spaghetti sauce on the bottom and arrange manicotti in a single layer; cover with remaining sauce. Cover dish with aluminum foil and bake in preheated oven for 40 minutes. Remove foil and bake for 15 minutes longer; serve.

Nutrition Facts : Calories 735.6 calories, Carbohydrate 88 g, Cholesterol 72.6 mg, Fat 29.9 g, Fiber 12.8 g, Protein 28.4 g, SaturatedFat 13.8 g, Sodium 2308.5 mg, Sugar 41.2 g

SPINACH CHEESE MANICOTTI



Spinach Cheese Manicotti image

My husband says this dish is restaurant quality. It can be made ahead and kept in the refrigerator overnight. Very filling and great served with a salad and garlic bread.

Provided by Ernie

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 6

Number Of Ingredients 12

1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
½ cup minced onion
1 egg
2 teaspoons minced fresh parsley
½ teaspoon pepper
¼ teaspoon garlic powder
1 ½ cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
2 (26 ounce) jars spaghetti sauce
1 ½ cups water
1 (8 ounce) package manicotti shells

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water.
  • Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
  • Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.

Nutrition Facts : Calories 576.1 calories, Carbohydrate 69 g, Cholesterol 81.8 mg, Fat 20.5 g, Fiber 9.2 g, Protein 29.8 g, SaturatedFat 9.7 g, Sodium 1409.9 mg, Sugar 24.4 g

MANICOTTI, SAUSAGE & CHEESE



Manicotti, Sausage & Cheese image

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

1 lb breakfast sausage, browned
1 medium onion, chopped finely
8 ounces mozzarella cheese, shredded
12 ounces sharp cheddar cheese, shredded
12 ounces cottage cheese
1 (15 ounce) can black olives, chopped
1 (16 ounce) box manicotti
2 (20 ounce) cans hunts or del monte spaghetti sauce (one "Garden Vegetable", one "Traditional" flavor)
12 ounces water (or 1/2 large can above)

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

ITALIAN SAUSAGE MANICOTTI



Italian Sausage Manicotti image

Every Italian restaurant has its version of manicotti. Our hearty fave features pasta, ricotta, Parm, spicy sausage and PHILADELPHIA Neufchatel Cheese.

Provided by My Food and Family

Categories     Pasta

Time 1h

Yield 8 servings

Number Of Ingredients 11

16 manicotti shells, uncooked
1 lb. Italian sausage
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, cubed, softened
3 Tbsp. milk
1 Tbsp. dried Italian seasoning
1 cup POLLY-O Natural Part Skim Ricotta Cheese
1/2 cup chopped fresh parsley
1/3 cup KRAFT Grated Parmesan Cheese, divided
2-1/2 cups CLASSICO Tomato and Basil Pasta Sauce, divided
1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
water

Steps:

  • Heat oven to 350ºF.
  • Cook manicotti as directed on package, omitting salt.
  • Meanwhile, crumble sausage into large skillet; cook on medium heat until done, stirring frequently. Drain sausage; return to skillet. Remove from heat. Add Neufchatel, milk and seasoning; stir until Neufchatel is completely melted and mixture is well blended. Add ricotta, parsley and 3 Tbsp. Parmesan; mix well.
  • Spread 1 cup pasta sauce onto bottom of 13x9-inch baking dish. Drain manicotti; stuff with sausage mixture. Place in single layer in prepared baking dish; top with nd remaining pasta sauce.
  • Bake 30 min. or until heated through, topping with mozzarella and remaining Parmesan for the last 5 min.

Nutrition Facts : Calories 650, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 27 g

5 INGREDIENT SAUSAGE AND CHEESE MANICOTTI MADE SIMPLE



5 Ingredient Sausage and Cheese Manicotti Made Simple image

Make and share this 5 Ingredient Sausage and Cheese Manicotti Made Simple recipe from Food.com.

Provided by lovin2cook

Categories     Manicotti

Time 1h20m

Yield 7 serving(s)

Number Of Ingredients 5

1 lb bulk pork sausage
2 cups 4% cottage cheese
1 (8 ounce) package manicotti
1 (26 ounce) jar Italian-style tomato sauce
1 cup shredded part-skim mozzarella cheese

Steps:

  • In a large bowl, combine sausage and cottage cheese. Stuff into manicotti shells. Place in a greased 13-in. x 9-in. baking dish. Top with baking sauce.
  • Cover and bake at 350° for 55-60 minutes or until a meat 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.

Nutrition Facts : Calories 493.7, Fat 22.1, SaturatedFat 10.1, Cholesterol 90.6, Sodium 1088.5, Carbohydrate 35.2, Fiber 2.8, Sugar 6, Protein 37.7

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From cook2eatwell.com


SAUSAGE MANICOTTI RECIPE - RECIPES.NET
2022-04-21 Use a spoon or piping bag to fill each manicotti with the meat and cheese mixture. Arrange the manicotti in a single layer in the pan. Pour the rest of the sauce over the top. Cover and bake for 20 minutes. Uncover, sprinkle the mozzarella cheese over the top, then bake for an additional 10 to 15 minutes or until cheese is melted and browned.
From recipes.net


SAUSAGE MANICOTTI
2022-02-15 Grease the bottom of a 9×13” casserole dish and preheat the oven to 350*F. Drain the manicotti and then stuff with the sausage mixture, laying the stuffed pasta in the casserole dish side by side. Cover the pasta with the marinara. Cover the …
From percolatekitchen.com


NO BOIL SAUSAGE STUFFED MANICOTTI RECIPE | HOME FRESH IDEAS
1. Cook sausage until browned and preheat oven to 350 degrees. 2. Spray casserole pan with non-stick spray. 3. Combine all of the ingredients except for 1 cup of mozzarella cheese in a bowl. Fill the uncooked manicotti noodles with the mixture. Use a spoon or a pastry bag. 4.
From homefreshideas.com


SAUSAGE AND CHEESE MANICOTTI | RECIPES, FOOD, CHEESE MANICOTTI
Apr 29, 2013 - A family friendly blog of recipes including gluten free & diabetic recipes. Apr 29, 2013 - A family friendly blog of recipes including gluten free & diabetic recipes. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up ...
From pinterest.ca


AUTHENTIC ITALIAN MANICOTTI RECIPE +VIDEO | KEVIN IS COOKING
2020-12-02 Cook the manicotti in a large pot of heavily salted boiling water for 6 minutes. Drain and gently toss with a little olive oil to keep from sticking and allow to cool. Combine ricotta cheese, 2 cups mozzarella cheese, 1/2 cup Parmesan, parsley and nutmeg. Mix well and stir the cooled meat mixture into the cheese mixture.
From keviniscooking.com


SPINACH AND SAUSAGE MANICOTTI RECIPE -SUNSET MAGAZINE
Spinach and Sausage Manicotti ... Food & Drink
From sente.serveftp.net


CHEESE MANICOTTI {NO-BOIL METHOD} | FAVORITE FAMILY RECIPES
2020-09-02 Instructions. Preheat oven to 350 degrees. In a medium-sized bowl mix ricotta cheese, 1 1/2 cups of mozzarella cheese, parmesan cheese, egg, and spices until well blended. Spread 1/2 cup of spaghetti sauce evenly on the bottom of a 9x13 pan. Spoon the cheese mixture into a Ziploc plastic bag.
From favfamilyrecipes.com


SAUSAGE STUFFED MANICOTTI - THE DISH NEXT DOOR
2020-01-16 Preheat the oven to 350*. Cook the manicotti pasta according to its directions. Drain and set aside. In a medium pan, heat the olive oil over medium heat. Once hot, add in the onion and minced garlic. Cook until the onion is transparent, stirring occasionally, about 3-5 minutes. Season with salt and pepper.
From thedishnextdoor.com


BEST MANICOTTI WITH ITALIAN SAUSAGE RECIPES - FOOD NETWORK CANADA
2017-02-24 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 …
From foodnetwork.ca


SAUSAGE AND CHEESE MANICOTTI : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


SAUSAGE MANICOTTI - COOKING UP MEMORIES
2021-05-19 Cook manicotti pasta shells for two minutes less than the package directions. Rinse pasta with cool water and drain. Heat oven to 350 degrees. In a small skillet, brown 1 lb of Italian Sausage over medium heat. Add a jar of store-bought marinara sauce and simmer on low heat for approximately 10 minutes.
From cookingupmemories.com


SAUSAGE STUFFED MANICOTTI SHELLS RECIPE - OWENS SAUSAGE
Drain and set aside to cool. In medium skillet over medium heat cook sausage, onion and garlic until sausage is browned. Stir in spinach, Parmesan cheese, oregano and 1/4 cup Alfredo sauce. Spoon into manicotti shells. Pour just enough spaghetti sauce on bottom of 9 x 13 inch pan to coat surface. Arrange stuffed manicotti over sauce in single ...
From owenssausage.com


THREE CHEESE AND SAUSAGE MANICOTTI RECIPE - HOME STRATOSPHERE
2021-04-09 Heat your oven to 350 degrees and spray a 9 by 13 baking pan with cooking spray. In a medium-sized bowl, stir together the cottage cheese, 1 cup of mozzarella, and the Parmesan cheese. Beat the egg and stir this into the cheesy mixture. Spread half of the meat and tomato sauce mixture in the bottom of the prepared pan.
From homestratosphere.com


CHEESE MANICOTTI SKILLET + VIDEO - THE SLOW ROASTED ITALIAN
2022-07-03 Warm oil in a large (10-inch) skillet over medium high-heat, add beef and sprinkle with ½ tsp salt, ½ tsp pepper and red pepper flakes. Cook beef until cooked though, stirring occasionally. Drain if necessary. Meanwhile in a medium bowl combine ricotta cheese, ½ cup Parmesan cheese, ½ cup shredded cheese, egg and ½ tsp salt and ½ tsp pepper.
From theslowroasteditalian.com


CHEESY SAUSAGE-AND-TOMATO MANICOTTI RECIPE | MYRECIPES
Remove casings from sausage, and discard. Cook sausage in large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Stir in cream cheese, ricotta cheese, and 2 cups mozzarella cheese. Spoon into manicotti shells; arrange stuffed shells in lightly greased 13- x 9-inch baking dish.
From myrecipes.com


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