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Home Peppermint Ice Cream With Chunky Peanut Butter

Suasage Manicotti Recipe

Ingredients

How to make it

  • [Section]Pasta[/section]
  • *Recipe is for 14 shells so do the pasta prep in two batches to avoid over crowding or use HUGE pot and double the water and salt*
  • 1) Bring water with salt up to rolling boil.
  • 2) Add 7 Manicotti Shells, cook for 6 minutes(Stir to avoid sticking to bottom of pan at about half way point)
  • 3) Lay pasta out on wax paper lined sheet pan, to cool.
  • [Section]Filling[/section]
  • 1)Over Med Low heat cook tomato, onion,garlic and sausage(remove casing if you bought links) stir mixture continually to break sausage up and evenly distribute garlic for 5 minutes.
  • 2)Add wine and increase heat to med. stir occasionally and let wine reduce.(About 8 minutes)
  • 3) In Mixing bowl combine cheeses and refrigerate.
  • 4)Drain sausage mixture, reserving the liquid and let cool.
  • 5) After Sausage is cool to touch fold into cheese mixture and add Salt & Pepper to taste.
  • [Section]Sauce[/Section]
  • 1) Add reserved liquid to sauce pan then mix in red sauce and extra wine.
  • 2)Bring to a boil,add herbs and stir well.
  • 3) Reduce to a simmer and let simmer for about 15 minutes.(Stir Occasionally)

  • Assembly

  • 1) Preheat oven to 350.
  • 2)Lightly coat 2 13x9 baking dishes with some sauce.
  • 3) Take a shells and gently stuff filling in with teaspoon or fingers, until full but not over flowing(squeeze gently to make sure no gaps are in the middle)
  • 4)Place stuffed shells in baking dishes in single layer.
  • 5) Spoon extra sauce over top.(As much or little as you want, I used all that was left in pot)
  • 6) Sprinkle Extra mozzarella (as cheesey as you want)
  • 7)Bake 20 minutes or until warmed through, sauce is bubbly and cheese is well melted but not browning. Remove from oven and let rest 5 minutes before serving.

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The Cook

almagitana Copperas Cove, TX

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