Stuffed Manicotti
Ingredients
15 mL (1 Tbsp) oil
125 mL (½ cup) chopped onion
125 mL (½ cup) diced green pepper
500 mL (2 cups) Ricotta cheese
250 mL (1 cup) grated Mozzarella cheese
2 eggs, slightly beaten
500 g (1 pound) cooked sausage meat or hamburger meat
1 mL (½ tsp) salt
dash of pepper
2 - 750 mL (24 ounce or so) cans/jars of pasta sauce
2 mL (½ tsp) dried oregano leaves, crushed
1 mL (¼ tsp) dried basil leaves, crushed
125 mL (½ cup) Parmesan cheese
Directions
- Cook half the manicotti noodles in 5 L (5 quarts) rapidly boiling salted water 6 minutes or until just flexible.
- Carefully remove with a slotted spoon, drain
- Repeat with remaining manicotti noodles
- In a large fry pan, heat oil, and sauté onion and green pepper until tender; set aside
- In large bowl, combine next six ingredients and mix well; stir in onions & peppers
- Gently fill each manicotti shell with mixture and arrange in a lightly greased 32.5 x 22.5 cm (13 x 9 inch) baking dish; set aside
- In a large bowl combine pasta sauce, oregano and basil; pour over filled manicotti
- Sprinkle with Parmesan cheese
- Cover and bake at 180° C (350° F) for 30 minutes
- Serves 5 - 7
Note: Slightly adapted from Unico manicotti carton
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