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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Manicotti Recipe

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This recipe for Manicotti is from The Queen's Cabinet, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz pkg manicotti (14 shells)
Filling:
32 oz cottage cheese (may use half ricotta)
1/2 c grated Parmesan cheese
1 c Italian bread crumbs
3 eggs
8 oz shredded mozzarella cheese
2 T chopped fresh Italian flat leaf parsley
4 oz grated mozzarella cheese (reserved)
Sauce;
1 T olive oil
1 onion, minced
3 cloves garlic, minced
6 mild Italian sausage (casing removed)
14 1/2 oz can diced tomatoes
24 oz tomato sauce
can sliced mushrooms, drained
1 tsp Italian dry seasoning
1 lb ground sirloin
1/2 c red wine to deglaze pan
Directions:
Directions:
Cook pasta in boiling salted water until aldente, and drain. Mix filling in a medium bowl. Spoon filling into cooked manicotti shells. Place filled manicotti in a baking dish. Top with sauce and 4 oz reserved grated mozzarella cheese. Bake at 325º for 45 minutes to 1 hour. Serve with grated Parmesan cheese.
Sauce;
Heat olive oil in sauce pan, saute onion and garlic. Add Italian sausage and ground sirloin; cook until brown. Deglaze pan with wine and let alcohol cook off. Add tomatoes, sauce and mushrooms. Season with Italian seasoning, salt and pepper. Bring to a boil, reduce heat and simmer until thick.
Number Of Servings:
Number Of Servings:
6

 

 

 

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