Italian Sausage And Peppers Manicotti
Total Time: 1 hr 45 mins
Preparation Time: 1 hr
Cook Time: 45 mins
Ingredients
- 22 1/2 ounces ricotta cheese (1 1/2 15 oz container, i use fat free)
- 3 italian sausages, casing removed (i've used turkey sausage also)
- 1/2 cup onion, finely chopped
- 1/2 cup bell pepper, finely chopped (i used red and yellow, but use what you like)
- 1 large garlic clove, minced (or to taste)
- 2 eggs
- 1 tablespoon fresh parsley (minced)
- 2 teaspoons italian seasoning
- 2 1/2 cups mozzarella cheese, shredded and divided
- 3/4 cup parmesan cheese, grated (fresh if you can)
- 2 (26 ounce) jars marinara sauce (or spaghetti sauce, i prefer simple non-chunky sauce but use what you like)
- 1 cup water
- 1 (8 ounce) package manicotti
Recipe
- 1 preheat oven to 350 degrees f (175 degrees c).
- 2 fry sausage with garlic, breaking it up as it cooks so its in small pea size chunks.
- 3 add onions and bell peppers and cook until veggies are soft and flavors are blended. drain well! i put it in a metal colander over a bowl and left it to sit to get rid of as much of the grease as possible.
- 4 in a large bowl, combine ricotta, and egg. season with parsley, pepper, and italian seasoning. mix in 1 1/2 cups mozzarella and 1/2 cup parmesan. stir in the well drained sausage mixture.
- 5 in a separate bowl, stir together spaghetti sauce and water. spread 1 cup sauce in the bottom of a 9x13 inch baking dish.
- 6 stuff uncooked manicotti shells with ricotta mixture (fill a sturdy sealable storage bag and cut a corner off, works fabulous).
- 7 arrange shells in a single layer in the dish. cover with remaining sauce. sprinkle with remaining mozzarella and parmesan.
- 8 bake in preheated oven for 45 to 55 minutes, or until noodles are soft.
- 9 note: the amounts of filling is more than needed for one box of shells, you can either buy more or use the extra filling for other things.
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