Sausage Stuffed Manicotti Food

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.

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.

SHORTCUT SAUSAGE-STUFFED MANICOTTI WITH SUN-DRIED TOMATO SAUCE

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.

EASY, STUFFED MANICOTTI

Steps:

• Spread 2 tblsps of sauce in the bottom of a 9x13 pan.
• Combine first 8 ingredients together in a bowl.
• Take shells and stuff with the meat mixture.(I find it easier to use pastry bags filled with the meat mixture to stuff the shells or you can cut the end of a sandwich baggie and stuff them that way. Less messy and much faster.).
• Place shells in pan and pour remaining sauce of shells.
• Bake at 350 for 45 minutes, remove from the oven and top with mozzeralla cheese. Return to oven and bake and additional 15 minutes.
• Remove and enjoy.
• Goes wonderfully with a tossed salad and garlic bread.

STUFFED MANICOTTI

Steps:

• In a large saucepan, saute onion and green pepper in olive oil until tender. Add garlic; cook 1 minute longer. Stir in all remaining sauce ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Uncover, simmer 10-15 minutes longer or until thickened. , Meanwhile, for manicotti, cook beef and onion in a skillet until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain; cool slightly. , Squeeze spinach thoroughly to remove excess water; add to the skillet with 1/2 cup Parmesan cheese, eggs, oregano, salt and pepper. Mix well. Refrigerate 1-1/2 cups of the sauce (makes 4 cups), for another recipe. , Pour 1 cup of the remaining sauce into a 13-in. x 9-in. baking dish. Stuff manicotti with the meat mixture; arrange over the sauce. Pour another 1-1/2 cups of sauce on top. Sprinkle with the mozzarella and remaining Parmesan cheese. , Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°.

STUFFED MANICOTTI

Steps:

• Par-boil manicotti noodles, drain.
• Place in a bowl of cold water to prevent sticking.
• Preheat oven to 350°F.
• Combine eggs, 1/4 cup of the parmesan cheese, 1/2 of the mozzarella,cheddar and ricotta cheeses and the seasonings.
• Drain shells, pat dry with paper towels.
• Fill shells with cheese mixture, spread 1/2 cup of the prepared spaghetti sauce over bottom of shallow 3 quart baking dish.
• Arrange filled shells over sauce; cover with remaining sauce and spoon remaining ricotta over each shell.
• Sprinkle with remaining mozzarella, cheddar and parmesan cheeses.
• Bake covered loosely with foil for 40 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.

HEALTHY SPINACH AND SAUSAGE STUFFED MANICOTTI

Steps:

• Combine onion, green pepper, garlic, tomato sauce, diced tomatoes, thyme, basil, oregano, red pepper in a medium sauce pan over medium high heat. When heated through reduce heat to low and cover. (simmer about 1 hour).
• Preheat oven to 350.
• Heat teaspoons of olive oil in a skillet and saute spinach until wilted. Set aside to cool. When cool chop the spinach.
• Add sausage to skillet spinach was in and cook until browned. Drain.
• In a bowl, combine spinach, cheeses, sausage.
• Place a layer of sauce in the bottom of a 13 by 9 pan.
• Stuff noodles with cheese, spinach, and sausage and place in pan.
• Top with the rest of the sauce.
• Bake 350 for 30 to 45 minutes.

SAUSAGE-STUFFED MANICOTTI

Steps:

• Cook pasta according to package directions, omitting salt and fat.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove casings from sausage. Add sausage to pan; cook 5 minutes or until browned, stirring to crumble. Add onion and bell pepper to pan; sauté 5 minutes or until tender.
• Melt butter in a medium saucepan over medium heat. Stir in flour; cook 2 minutes, stirring constantly with a whisk. Remove from heat; gradually add milk, stirring with a whisk. Return pan to heat; bring to a boil. Cook 6 minutes or until thickened, stirring constantly with a whisk. Remove from heat; stir in black pepper. Add 1/2 cup milk mixture to sausage mixture; stir well.
• Preheat oven to 350°.
• Spoon about 1/3 cup sausage mixture into each manicotti; arrange manicotti in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle mozzarella over manicotti; spread remaining milk mixture evenly over mozzarella. Top milk mixture with pasta sauce, spreading to cover. Sprinkle with Parmesan. Bake at 350° for 35 minutes or until bubbly.

MANICOTTI WITH SPICY SAUSAGE

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, bring tomatoes and marinara sauce to a boil. Reduce heat; cover and simmer for 10 minutes. , In a large bowl, combine the eggs, ricotta, Parmesan cheese, chilies, parsley, Italian seasoning, salt, garlic powder and pepper., Divide 2 cups of sauce between two greased 13-in. x 9-in. baking dishes. Stuff uncooked manicotti shells with cheese mixture. Place in prepared pans. Sprinkle with sausage; top with remaining sauce. , Cover and bake at 375° for 50 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10 minutes longer or until cheese is melted and manicotti is tender. Let stand for 5 minutes before serving.

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.

SAUSAGE SPINACH MANICOTTI

Steps:

• In a large bowl, combine 1 cup mozzarella cheese, cottage cheese, spinach, Parmesan cheese, egg, oregano and garlic; stuff into uncooked manicotti shells. Place in a greased 13x9-in. baking dish., Crumble sausage into a large skillet; cook over medium heat until no longer pink. Drain. Stir in spaghetti sauce; pour over manicotti. Pour water along sides of pan. , Cover and bake at 350° for 1 hour. Uncover; sprinkle with remaining mozzarella. Bake 5-8 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

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.