Sausage, Spinach, & Cheese Manicotti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
Ragł and filling1 lb Turkey Italian sausage1/2 cup finely chopped onion1/2 cup dry white wine6 cloves garlic, finely chopped1 28-ounce can crushed tomatoes with basil1/8 teaspoon dried crushed red pepper8 large fresh basil leaves, slivered2 cups part skim ricotta cheese3oz provolone cheese3oz part-skim mozzarella cheese1/2 c grated Parmesan cheese1 pkg frozen spinach, drained and chopped1/4 teaspoon coarsely ground black pepperAssembly1 box (14pcs) manicotti (large tubular pasta or lasagne noodles)1 tablespoon olive oil
For ragł and filling:
Pierce each sausage several times with tip of knife. Place sausages in heavy large saucepan; add onion. Cover; cook over medium-low heat 5 minutes. Turn sausages over; stir onion, add garlic. Cover and continue to cook until sausages release some fat and onion begins to color, about 5 minutes. Uncover; increase heat to medium. Add wine and simmer until wine evaporates and onion is golden, stirring often, about 5 minutes. Remove from heat.
Add tomatoes with juices to pan. Add crushed red pepper. Simmer very gently over low heat until sauce thickens and reduces to scant 2 cups, stirring sauce and turning sausages occasionally, about 1 hour 15 minutes. Add slivered basil and simmer sauce 5 minutes longer. Using tongs, transfer sausages to plate and cool. Season sauce to taste with salt and pepper.
Place ricotta in medium bowl. Mix in provolone , 1/2 mozzarella, 2 tablespoons grated Parmesan, spinach, and black pepper. Cut sausages into 1/4-inch cubes; stir into cheese mixture. Season filling to taste with salt. (Sauce and filling can be made 1 day ahead. Cover separately and chill.)
For assembly:
Cook manicotti in large pot of boiling salted water until still somewhat firm to bite and about 3/4 cooked, about 7 minutes (depending on brand). Using tongs, carefully transfer manicotti from pot to foil-lined baking sheet and cool.
Brush olive oil over bottom of 13x9x2-inch glass baking dish; spread 3 tablespoons sauce over. Using teaspoon, fill each of 12 manicotti with about 1/3 cup cheese-sausage mixture. Arrange stuffed pasta in single layer in prepared dish and spoon remaining sauce over. (Can be made 2 hours ahead. Cover with plastic wrap; let stand at room temperature.)
Preheat oven to 350°F. Sprinkle remaining mozzarella and Parmesan atop sauce. Bake manicotti uncovered until heated through and sauce is bubbling on bottom of dish, about 20 minutes. Let manicotti stand 5 minutes and serve.
Serves 6, 2 manicotti each.
Number of Servings: 7
Recipe submitted by SparkPeople user MRS243.
Pierce each sausage several times with tip of knife. Place sausages in heavy large saucepan; add onion. Cover; cook over medium-low heat 5 minutes. Turn sausages over; stir onion, add garlic. Cover and continue to cook until sausages release some fat and onion begins to color, about 5 minutes. Uncover; increase heat to medium. Add wine and simmer until wine evaporates and onion is golden, stirring often, about 5 minutes. Remove from heat.
Add tomatoes with juices to pan. Add crushed red pepper. Simmer very gently over low heat until sauce thickens and reduces to scant 2 cups, stirring sauce and turning sausages occasionally, about 1 hour 15 minutes. Add slivered basil and simmer sauce 5 minutes longer. Using tongs, transfer sausages to plate and cool. Season sauce to taste with salt and pepper.
Place ricotta in medium bowl. Mix in provolone , 1/2 mozzarella, 2 tablespoons grated Parmesan, spinach, and black pepper. Cut sausages into 1/4-inch cubes; stir into cheese mixture. Season filling to taste with salt. (Sauce and filling can be made 1 day ahead. Cover separately and chill.)
For assembly:
Cook manicotti in large pot of boiling salted water until still somewhat firm to bite and about 3/4 cooked, about 7 minutes (depending on brand). Using tongs, carefully transfer manicotti from pot to foil-lined baking sheet and cool.
Brush olive oil over bottom of 13x9x2-inch glass baking dish; spread 3 tablespoons sauce over. Using teaspoon, fill each of 12 manicotti with about 1/3 cup cheese-sausage mixture. Arrange stuffed pasta in single layer in prepared dish and spoon remaining sauce over. (Can be made 2 hours ahead. Cover with plastic wrap; let stand at room temperature.)
Preheat oven to 350°F. Sprinkle remaining mozzarella and Parmesan atop sauce. Bake manicotti uncovered until heated through and sauce is bubbling on bottom of dish, about 20 minutes. Let manicotti stand 5 minutes and serve.
Serves 6, 2 manicotti each.
Number of Servings: 7
Recipe submitted by SparkPeople user MRS243.
Nutritional Info Amount Per Serving
- Calories: 502.1
- Total Fat: 20.2 g
- Cholesterol: 86.8 mg
- Sodium: 1,453.1 mg
- Total Carbs: 41.2 g
- Dietary Fiber: 3.3 g
- Protein: 36.2 g
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