Manicotti
1/2 cup fresh snipped Parsley
2/2 cup snipped Parsley 12 Manicotti Noodles 1-lb. Italian
Sausage 1 (32-oz.) jar Prego Extra Chunky Spaghetti Sauce
1 small can Tomato Paste 2 Eggs 2 large Onions, diced 1
large Bell Pepper, seeded and diced 1 Tbsp. dried Basil
Leaves, crushed Salt and White Pepper to taste 2 cartons
Ricotta Cheese
3/4 cup shredded Parmesan Cheese 1 cup shredded Mozzarella
Cheese 5 cloves Garlic, peeled and minced 2 tsp. Garlic
Powder 1 tsp. Sugar or more to taste 2 Tbsp. Olive Oil
Chunk up meat into 2" pieces, cook and brown over medium
heat until when pierced with fork juices run clear. Remove
from skillet and set aside. In a 4-qt. Dutch oven, heat
olive oil. Add Tomato paste and fry stirring constantly
until all the oil is incorporated into paste. Add garlic and
diced onion and peppers. Continue frying and stirring until
onions and peppers are tender. Do not burn or this mixture
will taste bitter. Add 3 tomato paste cans of hot water, one
at a time stirring in well after each addition. Add jar of
Prego and 1/2 empty jar of hot water. Stir well. Add sausage
back to sauce with salt, pepper and sugar. Add basil. Bring
to boil, stir well, cover and reduce heat to simmer.
Cook Manicotti Noodles while sauce is cooking. Cook noodles
according to directions on package. When done remove from
water and put in pan of ice water that is big enough for
noodles can lay flat. Leave sitting in water until sauce is
cooked. Sauce should cook about 2 hours at a simmer,
covered. When sauce and noodles are done, get out your pan
you use for lasagna. Spray with non-stick spray. Preheat
oven to 350 degrees. In a medium sized bowl, mix together
ricotta cheese with snipped parsley, garlic powder, 2 eggs,
salt and white pepper lightly and shredded Parmesan cheese.
Stir together until well blended.
To Assemble Noodles: Drain and lay a manicotti noodle in
front of you. With a knife, slit noodle open from top to
bottom. Lay noodle open. Put one 12th of filling down center
of noodle. Bring side up over filling, overlapping sides of
noodles slightly. Lay seam side down in prepared pan. Make
sure you've put a couple of ladles full of sauce in bottom
of pan before noodles go in. Repeat with all noodles, do not
stack noodles on top of each other. Ladle sauce and meat
over noodles, use plenty because you don't want your noodles
to be dry. If you have some sauce left over, freeze it for a
little spaghetti sometime. Place manicotti in oven
uncovered, you might want to set this on a foil lined cookie
sheet you have preheated to catch any slop overs. Cook for
45 minutes uncovered, then add the mozzarella cheese and
bake 15 more minutes.
Have a salad and garlic bread to go with and you have a
delicious meal. This freezes well for any leftovers. Will
Serve: 6 BonApetit' PattyG from Missouri
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗