Baked Manicotti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
TOMATO SAUCE 1 28oz (796 ml)can diced tomatoes 1 (680 ml) Hunts Original Pasta sauce 1lb hot Italian sausage, casings removed or lb of ground beef 3 medium cloves garlic, minced 1/2 teaspoon red pepper flakes salt 2 tablespoons fresh basil, choppedCHEESE FILLING 1.5 cups ricotta cheese 1 cup grated Parmesan cheese 1.5 cups shredded mozzarella cheese (reserve extra for garnish) 1 large eggs lightly beaten 3/4 teaspoon salt 1/2 teaspoon black pepper 2 tablespoons fresh parsley 1/2 teaspoon nutmeg 2 tablespoons chopped fresh basil 6 fresh (Olivieri) pasta sheets, oven ready... cut in half
1. Preheat the oven to 375F. In a blender or food processor, pulse the cans of tomatoes with their juice until coarsely chopped. It should take 3-4 pulses. Transfer the tomatoes to a bowl.
2. In a large saucepan over high heat, cook the sausage, breaking apart into about 1/2" pieces until no longer pink (about 6 minutes). Add the garlic and red pepper and cook until fragrant (1 to 2 minutes). Stir in the tomatoes, pasta sauce, 1/2 teaspoon salt, and simmer until slightly thickened (about 15 minutes). Add the basil, then adjust the seasoning with salt as desired.
3. For the filling, combine the ricotta, 1 cup Parmesan cheese, 1 cup mozzarella (save other 1.2 for top), egg, salt, pepper, nutmeg, and herbs in a medium bowl and set aside.
4. (This step may not be necessary, depending on the noodles you buy... Olivieri doesnt require this step) Pour 1 inch of boiling water into a 13"x9" broiler-safe baking dish. Add the noodles one at a time and let soak until pliable (about 5 minutes, separating the noodles to prevent sticking). Transfer the noodles from the water and place in a single layer on clean paper or kitchen towels. Discard the water, then dry out the baking dish.
5. Spread 1 1/2 cups of sauce evenly on the bottom of the baking dish, then spread 1 1/4 cup of the cheese mixture evenly onto 1/2 of each noodle, leaving 1/2 of the noodle exposed. Roll the noodles into a tube shape and arrange in the baking dish seam side down. Top with remaining sauce, completely covering the pasta. Sprinkle with remaining ½ cup of mozzarella.
6. Cover the baking dish with aluminum boil and bake for about 40 minutes or until bubbling, then remove the foil. Sprinkle manicotti with remaining 1 cup Parmesan cheese, then broil the manicotti for an additional 4 to 7 minutes. Cool 15 minutes before serving. Garnish with extra shredded mozzarella cheese.
Serving Size: makes 11
Number of Servings: 11
Recipe submitted by SparkPeople user REVEBEV.
2. In a large saucepan over high heat, cook the sausage, breaking apart into about 1/2" pieces until no longer pink (about 6 minutes). Add the garlic and red pepper and cook until fragrant (1 to 2 minutes). Stir in the tomatoes, pasta sauce, 1/2 teaspoon salt, and simmer until slightly thickened (about 15 minutes). Add the basil, then adjust the seasoning with salt as desired.
3. For the filling, combine the ricotta, 1 cup Parmesan cheese, 1 cup mozzarella (save other 1.2 for top), egg, salt, pepper, nutmeg, and herbs in a medium bowl and set aside.
4. (This step may not be necessary, depending on the noodles you buy... Olivieri doesnt require this step) Pour 1 inch of boiling water into a 13"x9" broiler-safe baking dish. Add the noodles one at a time and let soak until pliable (about 5 minutes, separating the noodles to prevent sticking). Transfer the noodles from the water and place in a single layer on clean paper or kitchen towels. Discard the water, then dry out the baking dish.
5. Spread 1 1/2 cups of sauce evenly on the bottom of the baking dish, then spread 1 1/4 cup of the cheese mixture evenly onto 1/2 of each noodle, leaving 1/2 of the noodle exposed. Roll the noodles into a tube shape and arrange in the baking dish seam side down. Top with remaining sauce, completely covering the pasta. Sprinkle with remaining ½ cup of mozzarella.
6. Cover the baking dish with aluminum boil and bake for about 40 minutes or until bubbling, then remove the foil. Sprinkle manicotti with remaining 1 cup Parmesan cheese, then broil the manicotti for an additional 4 to 7 minutes. Cool 15 minutes before serving. Garnish with extra shredded mozzarella cheese.
Serving Size: makes 11
Number of Servings: 11
Recipe submitted by SparkPeople user REVEBEV.
Nutritional Info Amount Per Serving
- Calories: 335.2
- Total Fat: 14.4 g
- Cholesterol: 71.9 mg
- Sodium: 651.3 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 3.2 g
- Protein: 21.0 g
Member Reviews