Ingredients
-
2
-
1/2
-
10
-
1
-
1
-
1
-
1
-
1 1/2
-
2
-
1
-
-
-
-
-
Directions
Baked Manicotti, Found this one on Allrecipes.com and tweaked the ingredients just a bit to fit the picky Italian DH. Ground sausage as opposed to ground beef gives the dish much more flavor. Do ahead tip would be to stuff the shells the night before, place in red sauce, refrigerate, and then make the white sauce just prior to cooking. Watch the amount of chicken bouillon as it can make the white sauce way too salty. Serve with some garlic stuffed/sauteed artichokes Recipe #61210 and a small garden salad., I followed the concept of the recipe and it was amazing with the bchamel sauce. I didn’t want to fuss with sausage casing which I remove on sausage. So I added sage and a touch of cayenne for spice in the ground meat. I made the cream sauce using my own measurements but kept the same ingredients and I have to say it was the best Italian dish I have made so far. Thanks for the great idea.
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Steps
|
1
Done
|
Heat Oil in a Large Skillet Over Medium Heat. |
|
2
Done
|
Saute Onions, Garlic, Ground Sausage, and Beef Until Meat Is Well Browned and Crumbled. |
|
3
Done
|
Prepare Manicotti Shells as Per Package Directions Except Cut the Cook Time in Half. |
|
4
Done
|
Drain and Cover With Cool Water to Stop the Cooking Process and Prevent the Shells from Cracking. |
|
5
Done
|
to the Ground Pork/Beef Mixture Add the Spinach and Ricotta Cheese. |
|
6
Done
|
When the Mixture Is Cool, Add the Beaten Eggs. |
|
7
Done
|
Spread 1/4 Cup Spaghetti Sauce in the Bottom of a 9x13 Inch Baking Dish. |
|
8
Done
|
Gently Drain the Manicotti Shells and Carefully Stuff Each One With the Meat and Cheese Mixture; Place Shells in Prepared Dish. |
|
9
Done
|
Preheat Oven to 350f 175c. |
|
10
Done
|
Prepare the White Sauce by Melting the Butter in a Small Saucepan Over Medium Heat. |
