Ingredients: |
Ingredients: MEAT SAUCE
◦1 onion, chopped
◦6 ounces pepperoni
1 to 1&1/2 pounds lean ground beef (85/15)
◦1 small can tomato paste
◦5 garlic cloves
◦Red pepper flakes
◦One 28 ounce can crushed tomatoes
◦Salt and pepper
MANICOTTI
◦2 lb container Ricotta cheese
◦1 bag Italian cheese mix (or Mozzarella) about 3 cups
◦1 large egg, lightly beaten
◦Salt & Pepper
◦1/4 cup Fresh Basil, finely chopped
◦16 no-boil lasagna noodles
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Directions: |
Directions:Pulse onion, garlic, and pepperoni in food processor. You can also add the beef. I, however, have a small FP so I didn'tt do this. The beef can break up on its own in the pan your call.
Cook pepperoni mix & beef in large skillet until no longer pink, about 5 minutes. Reserve 1 cup mix on plate lined with paper towels.
Keep the remaining meat mix in skillet. Add tomato paste and pepper flakes (a few generous dashes). Stir. Add tomatoes (dont drain). Simmer until sauce is thickened, about 20 minutes. Season with S/P to taste. Set aside. (NOTE: this can be refrigerated in airtight container for 3 days).
Now prepare filling in lrg bowl combine ricotta, 2 cups of the cheese, egg, basil, and the 1 cup reserved meat mix.
Place lasagna noodles in the baking dish, lay out and pour enough boiling water over the noodles to cover. Let sit for about 5 mins until they are pliable. Drain noodles on kitchen towel. Pour water out and dry dish.
Now assemble the dish Spread 1/2 of the meat sauce on the bottom of your baking dish.
Next, spread about 1/4 cup filling onto each noodle (about 1/2 inch from end) and roll up gently. Place seam side into sauced pan. You will have enough filling to use heaping 1/4 cup servings these will be BIG manicotti!
Spread remaining sauce over noodles. Cover with foil and bake in middle rack until bubbling at edges, about 40 minutes.
Remove foil and sprinkle with remaining cheese, bake another 5 minutes until melted. Let cool about 10 minutes.
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