Baked Manicotti with Meat Sauce
|Lean ground beef||1 Pound|
|Hot italian sausage||1 Pound, casings removed|
|Italian bread crumbs||1⁄2 Cup (8 tbs)|
|Virgin olive oil||1⁄2 Cup (8 tbs)|
|Chopped onion||3 Cup (48 tbs)|
|Fresh garlic||10 Clove (50 gm), chopped|
|Water||2 1⁄2 Cup (40 tbs)|
|Canned italian tomatoes||28 Ounce, undrained (2 Cans, 1 Lb. 12 Oz. Each)|
|Tomato paste||9 Ounce|
|Dried basil leaves||2 Teaspoon|
|Dried oregano leaves||2 Teaspoon|
|Sugar||1 1⁄2 Tablespoon|
|Ricotta cheese||2 Pound|
|Mozzarella cheese||8 Ounce, chopped|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Chopped parsley||1 Tablespoon|
|Italian seasoning||1⁄2 Teaspoon|
|Freshly grated parmesan cheese||2 Tablespoon (For Garnish)|
Place beef and sausage in skillet and brown thoroughly.
Drain off grease-add bread crumbs and blend with meat.
In hot oil in 8 quart pot, saute onion and garlic 3 to 5 minutes.
Mix in rest of sauce ingredients.
Chop tomatoes into smaller pieces as they cook.
Bring to boil, reduce heat and add meat mixture to sauce.
Simmer, covered, stirring occasionally 1 1/2 hours.
Cook manicotti according to package directions; parboil only.
Drain and set aside.
Meanwhile combine all ingredients for filling and mix well with wooden spoon.
After manicotti has cooled and dried, stuff them with spoon, being careful not to split them open.
In large casserole dish (8 to 10 quart) spread a thick layer of sauce.
Neatly place stuffed manicotti close together on top of sauce.
Add remainder of sauce until casserole is nearly full.
Sprinkle with about 1/4 cup Parmesan cheese.
Bake, covered, at 350 degrees for 45 minutes or until bubbly; uncover and continue baking for another 10 to 15 minutes.