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Manicotti Magnifico

21st.Century.Chef's picture
Ingredients
  Sweet italian sausage links 1 Pound
  Water 1 1⁄4 Cup (20 tbs)
  Ground beef 1 Pound
  Chopped onions 2⁄3 Cup (10.67 tbs)
  Canned tomato puree 29 Ounce (3.5 Cups 1 Can)
  Canned tomato paste 6 Ounce (2/3 Cup)
  Basil 1 3⁄4 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Sugar 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Manicotti pieces 8 Ounce (Uncooked)
  Ricotta cheese/Cottage cheese ricotta 2 Pound
  Shredded mozzarella cheese 8 Ounce
  Parsley 2 Tablespoon, chopped
  Grated parmesan cheese 1 Tablespoon
Directions

Place sausage links and 1/4 cup water in 4-quart saucepan or dutch oven; cook, covered, 5 minutes.
Uncover; continue cooking until sausage is brown.
Drain on absorbent paper and set aside; discard drippings.
Brown ground beef and onions in the 4-quart saucepan or dutch oven.
Stir in tomato puree, tomato paste, 1 teaspoon basil, 1 teaspoon salt, the sugar, pepper and 1 cup water; simmer, covered, 45 minutes.
Cut sausage links into bite-size pieces; add to mixture and cook 15 minutes longer.
Meanwhile, cook manicotti according to package directions for about 10-minutes; drain.
(Cool in a single layer on wax paper or aluminum foil to prevent the manicotti from sticking together.) Combine ricotta or cottage cheese, mozzarella cheese, parsley, remaining 3/4 teaspoon basil and 1/2 teaspoon salt for filling; stuff in cooked manicotti.
Spread thin layer of meat sauce on bottom of 13x9x2-inch baking pan; arrange manicotti in single layer over sauce.
Cover with remaining sauce; sprinkle with Parmesan cheese.
Bake at 375° 30 minutes, or until hot and bubbly.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef
Servings: 
4

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