Suasage Manicotti
From almagitana 9 years agoIngredients
- [Section]Pasta[/section] shopping list
- Manicotti shells shopping list
- 2T Salt shopping list
- 3Qt Water shopping list
- [section]Filling[/Section] shopping list
- 12oz Italian Sausage(I used Hot, but Mild or Sweet work just as well) shopping list
- 1 Roma Tomato diced shopping list
- 4T Minced Garlic shopping list
- 1C Diced onion shopping list
- 3/4 C White Wine(I used a Moscato for the sweetness to balance the Spicy sausage) shopping list
- 2C Ricotta cheese shopping list
- 2T Parmesan shopping list
- 1 C Shredded Mozzarella shopping list
Sauce
- Your favorite red sauce shopping list
- Drippings from filling shopping list
- 2T Red Pepper Fakes shopping list
- 2T basil shopping list
- 1 T each Garlic & Onion Powder shopping list
- 2oz extra wine shopping list
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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