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Baked Manicotti With Meat Sauce

Chef.Foodie's picture
Ingredients
  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
  Eggs 2
  Salt 1 Teaspoon
  Italian seasoning 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Freshly grated parmesan cheese 2 Tablespoon (For Garnish)
  Manicotti 16 Ounce
Directions

Place beef and sausage in skillet and brown thoroughly.
Drain off grease-add bread crumbs and blend with meat.
Set aside.
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.
Set aside.
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Meat
Interest: 
Gourmet, Healthy
Preparation Time: 
120 Minutes
Cook Time: 
55 Minutes
Ready In: 
175 Minutes
Servings: 
8

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