Sausage Three Cheese Stuffed Manicotti Food

STUFFED MANICOTTI WITH SAUSAGE AND SPINACH

Steps:

• Preheat oven to 425°F. Lightly grease a 13x9-inch baking pan with nonstick spray. Set aside.
• Put a large pot of water on the stove top and heat on medium-low while preparing the sauce.

MANICOTTI WITH ITALIAN SAUSAGE

Steps:

• Heat 2 tablespoons of oil in a large saucepot over medium heat. Cook the sausage, breaking it up into small pieces, until browned and caramelized, 8 to 10 minutes. Remove the sausage to a paper towel-lined plate and reserve for the filling.
• Add the remaining 2 tablespoons of oil to the pot and cook the onion until softened and translucent. Add the garlic and cook for 1 minute. Stir in the tomato paste and cook for 1 minute (the tomato paste will turn a deep maroon color). Add the crushed tomatoes, sugar, bay leaves, 1 1/2 teaspoons salt and a pinch of black pepper. Bring to a simmer, reduce the heat to low and cook for 30 minutes. Melt the butter into the sauce, remove the bay leaves and stir in 1/3 cup of basil. Remove the sauce from the heat and allow to cool to room temperature, 40 minutes.
• For the filling: mix together the ricotta, reserved sausage, the remaining 1/3 cup basil, 1 1/2 cups mozzarella, 1 1/2 cups Parmesan, 1 teaspoon salt and pepper to taste. Fold in 1 cup of the cooled tomato sauce. Place the filling in a large piping bag and refrigerate for 30 minutes.
• Preheat the oven to 375 degrees F.
• Bring a large pot of salted water to a boil. Cook the manicotti shells until they have softened slightly but still hold their tubular shape, 5 minutes.
• Pour half of the tomato sauce into a broiler-proof 9-by-13-inch baking dish. Fill each shell with the ricotta mixture. Place the filled shells in the baking dish. Pipe any extra filling along the ends of the shells in the dish. Top with the remaining tomato sauce and sprinkle the remaining 1 1/2 cups mozzarella and 1 cup Parmesan over the top. Cover the baking dish with foil and bake until the sauce begins to bubble, 40 minutes. Remove the dish from the oven, remove the foil and increase the oven to 425 degrees F. Put the manicotti back into the oven to bake until the cheese is browned and bubbling, about 10 minutes. Let cool slightly before serving.

THREE CHEESE MANICOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.
• Meanwhile, in a large bowl, combine ricotta cheese, 4 ounces mozzarella cheese, Monterey Jack cheese, sour cream, bread crumbs, parsley and salt and pepper to taste; mix well.
• In a 9 x 13 inch baking dish, spray dish with non-stick cooking spray and cover bottom of dish with a thin film of spaghetti sauce.
• Fill each manicotti with cheese mixture and place in dish; cover with remaining sauce. Sprinkle remaining mozzarella cheese on top of sauce.
• Bake in preheated oven uncovered for 40 minutes; serve.

CHEESE STUFFED MANICOTTI

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef, onion, and roasted garlic in the hot skillet until browned and crumbly, 5 to 7 minutes. Continue to simmer until pan juices evaporate, about 10 minutes more. Add diced tomatoes, tomato paste, sugar, 1 1/2 teaspoons salt, oregano, thyme, bay leaf, 1/2 teaspoon pepper, and garlic salt; bring to a boil. Reduce heat to medium-low and simmer until flavors blend, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook manicotti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and cool slightly.
• Mix mozzarella cheese, cottage cheese, 1/4 cup Parmesan cheese, egg, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Spoon a generous amount of the cheese mixture into each manicotti shell.
• Pour enough tomato-beef sauce to cover the bottom of a 9x13-inch baking dish. Arrange stuffed manicotti over sauce; pour remaining sauce over pasta. Cover with aluminum foil.
• Bake in the preheated oven until bubbly, about 30 minutes. Sprinkle remaining 1/4 cup Parmesan cheese over manicotti and return to the oven. Bake until cheese filling is melted, 10 to 15 minutes more.

SAUSAGE MANICOTTI

Steps:

• In a large bowl, combine sausage and cottage cheese. Stuff into uncooked manicotti shells. Place in a greased 13x9-in. baking dish. Top with marinara sauce. , Cover and bake at 350° for 55-60 minutes or until a thermometer inserted into the center of a shell reads 160°., Uncover; sprinkle with mozzarella cheese. Bake 8-10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving. Freeze option: Transfer individual portions of cooled manicotti to freezer containers; freeze. To use, partially thaw in refrigerator overnight. Transfer to a microwave-safe dish and microwave on high, stirring occasionally; add a little spaghetti sauce if necessary.

SAUSAGE CHEESE MANICOTTI

Steps:

• Cook manicotti according to package directions. Meanwhile, crumble sausage into a nonstick skillet; add the red pepper and onion. Cook over medium heat until meat is no longer pink and vegetables are tender; drain. Drain manicotti; set aside., In a bowl, combine the sausage mixture, egg whites, cottage cheese, mozzarella cheese, 1/4 cup Parmesan cheese, parsley, basil, fennel and pepper. Stuff into manicotti shells. Combine spaghetti sauce and water; spread 1/2 cup in an ungreased 13x9-in. baking dish. Arrange shells over sauce; top with remaining sauce., Cover and bake at 350° for 35-40 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

SAUSAGE & THREE-CHEESE STUFFED MANICOTTI

Steps:

• 1. Ground up Italian sausage and cook till done, cool. In a large bowl mix together Ricotta, Parm, Provolone, egg & Mrs. Dash tomato & basil & pepper & Italian Sausage.
• 2. Place a generous amount of Mararina sauce in bottom of baking dish 13x9 baking dish. Place stuffing on pasta, roll up, nestle seam side down in sauce.
• 3. Pour enough Mararina sauce on top of manicotti to cover, sprinkle liberally with Mozzrella.
• 4. Bake 375 for 30-45 min. till bubbly & cheese is melted.
• 5. Pasta dough recipe: https://www.justapinch.com/recipe/lynn-socko/sausage-cheese-ravioli-with-sauce/pasta

SAUSAGE AND CHEESE MANICOTTI

Steps:

• For ragù 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. 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.
• Fit food mill directly onto pan. Add tomatoes with juices and puree through mill into pan, leaving only seeds behind and scraping all tomato pulp from underside of food mill into pan; or puree tomatoes with juices in processor, then strain out seeds and add puree 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 cubes, 2 tablespoons grated Parmesan, 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 3/4 cup 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.

MANICOTTI RECIPE

Steps:

• Preheat the oven to 350 degrees F. Coat a 9"x13" baking dish with cooking spray.

ITALIAN SAUSAGE MANICOTTI

Steps:

• Preheat oven to 350 degrees and grease a 9x13-inch baking dish.
• Cook and crumble Italian sausage in a large nonstick pan. Once you have it broken apart, add the onion. Cook until the sausage is no longer pink.
• Add garlic, Italian seasoning, and crushed red pepper flakes and cook 1 minute.
• Turn heat to low and add cream cheese. Stir until melted. Remove from heat.
• Let cool slightly and then stir in 3/4 cup of mozzarella cheese, ricotta cheese, and pepper.
• Stuff the mixture into the manicotti shells. You can either use a spoon or fork to push it in or you can transfer the mixture ot a large ziptop bag and snip the corner and pipe it in.
• Pour about 1/2 cup of sauce in the prepared baking dish and spread it evenly. Place the filled manicotti tubes on top of the sauce.Pour remaining sauce on top of manicotti.
• Cover and bake for 25 minutes.
• Sprinkle with remaining mozzarella cheese and Parmesan cheese. Bake uncovered for 10 more minutes.

SAUSAGE-STUFFED MANICOTTI

Steps:

• Boil manicotti noodles 8 minutes and drain; set aside.
• Meanwhile make the filling by combining sausage, 1 cup mozzarella, 1 cup provolone, breadcrumbs and eggs.
• Pour 3/4 cup sauce into a greased 9x13 baking dish and spread so it covers the whole bottom of the dish.
• Stuff manicotti with the filling.
• Arrange the filled manicotti in the baking dish in a single layer (you may need an additional 8 inch square baking dish for all of the manicotti or use a large lasagna baking dish, if you prefer. Sometimes I freeze the remaining stuffed manicotti shells to use for another meal or snack).
• Top the manicotti with the remaining spaghetti sauce.
• Cover with foil and bake at 375 degrees for about 25 minutes.
• Uncover and sprinkle with remaining mozzarella, provolone and parmesan cheese.
• Bake for another 5-10 minutes until cheese is melted and bubbly.
• Enjoy.

THREE CHEESE STUFFED MANICOTTI

Steps:

• 1. Preheat oven to 400 degrees. Cut off the tip (not the root end) of a garlic exposing the cloves. Place in small baking dish. Drizzle with olive oil using your fingers to rub the olive oil all over the cut. Cover the dish with foil and bake for 35 minutes.
• 2. Cook manicotti noodles according to package instructions.
• 3. In medium bowl mix together ricotta, mozzarella, Parmesan, egg, parsley and at least six cloves from the roasted garlic (please see notes). In 8 x 11 inch casserole dish spread 1 cup marinara sauce. Stuff each manicotti with cheese mixture. You can stuff half of the manicotti, turn so you are holding the mixture in with the palm of your hand and stuff the other side. Place in dish and repeat until all the noodles are filled. Top with remaining marinara. Cover and bake at 350 degrees for 40 minutes. Allow to cool for 5 minutes, top with remaining parsley and serve.
• 4. NOTES Roasted garlic is very sweet and mild. If you press on the stem end of the baked garlic clove it will easily squeeze out into the cheese mixture. I use a fork to mix the cheese mixture so I can break up the roasted garlic.

STUFFED PASTA MANICOTTI WITH ITALIAN SAUSAGE

Steps:

• Heat oven to 350ºF.
• Cook manicotti as directed on package, omitting salt. Meanwhile, brown crumbled sausage in large skillet; drain. Remove from heat. Stir in reduced-fat cream cheese, ricotta, milk, Italian seasoning, parsley and 2 Tbsp. Parmesan.
• Drain manicotti; stuff with sausage mixture. Spread 1 cup pasta sauce onto bottom of 13x9-inch baking dish; top with manicotti and remaining sauce.
• Bake 30 min. or until heated through, topping with mozzarella and remaining Parmesan for the last 5 min.

MANICOTTI, SAUSAGE & CHEESE

Steps:

• Brown sausage, cool slightly.
• Mix cheeses, sausage, olives, onions in large bowl.
• Stuff hard manicotti shells with above mixture (do not cook shells first or they will be near impossible to stuff).
• Place stuffed shells in 9x13 Pyrex/glass baking dish.
• Spread remaining sausage/cheese mixture over shells.
• Pour spaghetti sauce over top. You may only need 1 1/2 cans of sauce depending on the pan size.
• Pour 1/2 can water along sides.
• Cover and refrigerate over night--this wait period will help the shells soak up water and get stoft.
• Bake at 350°F for 40-50 minutes or until bubbly.