Shortcut Sausage Stuffed Manicotti With Sun Dried Tomato Sauce Food

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MANICOTTI WITH ITALIAN SAUSAGE



Manicotti with Italian Sausage image

Provided by Valerie Bertinelli

Categories     main-dish

Time 3h10m

Yield 4 to 6 servings

Number Of Ingredients 16

4 tablespoons extra-virgin olive oil
4 ounces bulk hot Italian sausage
4 ounces bulk sweet Italian sausage
1 cup chopped yellow onion
4 cloves garlic, minced
2 tablespoons tomato paste
Two 28-ounce cans crushed tomatoes
1 teaspoon granulated sugar
3 fresh bay leaves
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
2/3 cup chopped fresh basil
2 cups ricotta
3 cups shredded low-moisture mozzarella
2 1/2 cups grated Parmesan
One 8-ounce package manicotti

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.

SHORTCUT SAUSAGE-STUFFED MANICOTTI WITH SUN-DRIED TOMATO SAUCE



Shortcut Sausage-Stuffed Manicotti with Sun-Dried Tomato Sauce image

No pre-cooking is needed for the noodles and sausage, so this Italian entrée can be ready for the oven in 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h

Yield 7

Number Of Ingredients 6

1 jar (26 oz) sun-dried tomato pasta sauce
1/2 cup water
1 1/2 lb uncooked Italian sausage links (7 links)
14 uncooked manicotti pasta shells (8 oz)
2 cups shredded mozzarella cheese (8 oz)
1/4 cup shredded Parmesan cheese (1 oz)

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1 cup of the pasta sauce in dish. To remaining sauce in jar, add water and mix well.
  • Cut sausage links in half lengthwise; remove casings. Shape each piece of sausage into roll; stuff into uncooked pasta shell. Place stuffed shells on sauce in dish. Pour remaining pasta sauce mixture over shells.
  • Cover tightly with foil; bake 1 hour 20 minutes. Sprinkle with mozzarella and Parmesan cheeses; bake uncovered 10 minutes longer or until cheeses are melted and pasta is tender. Let stand 10 minutes before serving.

Nutrition Facts : Calories 530, Carbohydrate 37 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 4 g, Protein 30 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1240 mg, Sugar 5 g, TransFat 0 g

BEEF STUFFED MANICOTTI WITH BASIL TOMATO SAUCE



Beef Stuffed Manicotti with Basil Tomato Sauce image

This is the best manicotti recipe ever, I got it many years ago when living in San Francisco. It's so good I made sure to bring it with me when we moved to the Midwest. The sweet basil sauce pairs well with the rich cheese filling.-Melba Perlenfein, Barstow, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 4 servings.

Number Of Ingredients 13

1 pound ground beef
2 cups water
2 cans (6 ounces each) tomato paste
1 medium onion, chopped
6 tablespoons minced fresh parsley, divided
1 tablespoon dried basil
1 garlic clove, minced
2 teaspoons salt, divided
1/4 teaspoon pepper, divided
3 cups ricotta cheese
1-1/4 cups grated Romano or Parmesan cheese, divided
2 eggs, lightly beaten
8 large manicotti shells, cooked and drained

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water, tomato paste, onion, 2 tablespoons parsley, basil, garlic, 1-1/2 teaspoons salt and 1/8 teaspoon pepper. Simmer, uncovered, for 30 minutes, stirring occasionally. , Preheat oven to 350°. Combine the ricotta cheese, 3/4 cup Romano cheese, eggs and remaining parsley, salt and pepper. Stuff into manicotti shells. , Pour half of the meat sauce into a greased 11x7-in. baking dish. Arrange shells over sauce. Top with sauce; sprinkle with remaining Romano cheese. Bake, uncovered, until heated through, 30-35 minutes.

Nutrition Facts : Calories 813 calories, Fat 43g fat (25g saturated fat), Cholesterol 274mg cholesterol, Sodium 2075mg sodium, Carbohydrate 47g carbohydrate (19g sugars, Fiber 5g fiber), Protein 66g protein.

SAUSAGE-STUFFED MANICOTTI



Sausage-Stuffed Manicotti image

This is a family favorite. The trickiest part is stuffing the manicotti. It helps if you use a large Ziploc bag with a corner cut out.

Provided by CookingONTheSide

Categories     Pork

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

8 ounces manicotti
1 lb hot Italian sausage
1 1/2 cups mozzarella cheese, shredded
1 1/2 cups provolone cheese, shredded
1/3 cup Italian seasoned breadcrumbs
2 whole eggs, slightly beaten
2 cups spaghetti sauce (your favorite or homemade)
1/4 cup fresh parmesan cheese, grated

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.

Nutrition Facts : Calories 705.5, Fat 40.6, SaturatedFat 18.4, Cholesterol 154.6, Sodium 1759.7, Carbohydrate 43.6, Fiber 2.7, Sugar 6.4, Protein 39.5

STUFFED PASTA MANICOTTI WITH ITALIAN SAUSAGE



Stuffed Pasta Manicotti with Italian Sausage image

What's on the inside matters most with stuffed pasta. Italian sausage is blended with three cheeses to make Stuffed Pasta Manicotti with Italian Sausage.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 6 servings

Number Of Ingredients 10

12 manicotti shells, uncooked
3/4 lb. Italian sausage
1 tub (8 oz.) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
1 cup part-skim ricotta cheese
1/4 cup milk
1/4 tsp. dried Italian seasoning
1/2 cup chopped fresh parsley
1/4 cup KRAFT Grated Parmesan Cheese, divided
2 cups CLASSICO Tomato and Basil Pasta Sauce, divided
1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

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.

Nutrition Facts : Calories 480, Fat 26 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 75 mg, Sodium 920 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g

SAUSAGE MANICOTTI



Sausage Manicotti image

This classic Italian entree comes together in a snap but tastes as if it took hours. It's so tasty and easy to fix. My family always enjoys it. -Carolyn Henderson, Maple Plain, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 7 servings.

Number Of Ingredients 5

1 pound uncooked bulk pork sausage
2 cups 4% cottage cheese
1 package (8 ounces) manicotti shells
1 jar (24 ounces) marinara sauce
1 cup shredded part-skim mozzarella cheese

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.

Nutrition Facts : Calories 489 calories, Fat 24g fat (10g saturated fat), Cholesterol 59mg cholesterol, Sodium 1232mg sodium, Carbohydrate 41g carbohydrate (12g sugars, Fiber 3g fiber), Protein 27g protein.

SAUSAGE-STUFFED MANICOTTI WITH SUN-DRIED TOMATO SAUCE



Sausage-Stuffed Manicotti With Sun-Dried Tomato Sauce image

Make and share this Sausage-Stuffed Manicotti With Sun-Dried Tomato Sauce recipe from Food.com.

Provided by carolinafan

Categories     < 4 Hours

Time 2h

Yield 7 serving(s)

Number Of Ingredients 6

1 (26 ounce) jar sun-dried pasta sauce
1/2 cup water
1 1/2 lbs uncooked Italian sausages (7 links)
8 ounces uncooked manicotti pasta shells (14)
2 cups shredded mozzarella cheese (8 oz.)
1/4 cup shredded parmesan cheese (1 oz.)

Steps:

  • Heat oven to 350. Spray 13x9-inch (3 quart) glass baking dish with cooking spray. Spread 1 cup of the pasta sauce in dish. To remaining sauce in jar, add water and mix well.
  • Cut sausage links in half lengthwise; remove casing. Shape each piece of sausage into roll; stuff into uncooked pasta shell. Place stuffed shells on sauce in dish. Pour remaining sauce mixture over shells.
  • Cover tightly with foil; bake 1 hour 20 minutes. Sprinkle with mozzarella and Parmesan cheese; bake uncovered 10 minutes longer or until cheeses are melted and pasta is tender. Let stand 10 minutes before serving.

Nutrition Facts : Calories 644.8, Fat 37.7, SaturatedFat 14.5, Cholesterol 83.9, Sodium 1938, Carbohydrate 41.2, Fiber 1.6, Sugar 11.1, Protein 33.4

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