Ingredients
-
1
-
3/4
-
1/4
-
2
-
2
-
2
-
1/4
-
1
-
1/4
-
-
3 1/2 to 4
-
14
-
-
-
Directions
I usually make homemade crepe-style manicotti for the holidays, but its pretty time consuming so I save it for special occasions! This easy, streamlined version is made with manicotti pasta, which you dont even have to boil, and jarred Pomodoro Fresco Sauce from Delallo, my favorite and the only brand I would use if I am not making my sauce from scratch!,Swap the beef for turkey and chicken sausage.,Leave the meat out and use vegetables. I love using chopped spinach or sauteed mushrooms.,Swap the parsley for other fresh herbs such as basil.,Stuffing cooked manicotti shells is a challenge, so using uncooked shells is preferred and saves you the extra step. The tip to making sure the pasta cooks in the oven in using enough sauce to completely cover the shells and covering the casserole dish tight with foil.,You can prep this dish the night before, to do so stuff the manicotti shells, transfer to the baking dish, cover with sauce then tightly cover with foil. Refrigerate then pop it on the oven when you are ready to bake.,Baked Pasta with Sausage and Spinach,Baked Penne with Roasted Vegetables,Easy Macaroni Casserole,Baked Broccoli Macaroni and Cheese
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Steps
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1
Done
|
In a Medium Bowl, Combine the Ricotta Cheese, Cooled Ground Beef, Parsley, 1 Cup Mozzarella Cheese, Parmesan Cheese, Egg, Salt and Black Pepper Transfer the a Piping Bag or Gallon Size Ziplock Bag, With a 1/2 Inch Hole Snipped Off the Corner and Stuff Each Uncooked Manicotti Shell With About Generous 1/4 Cup Each |
|
2
Done
|
Spread 1 Cup of the Sauce Mixture Into a Greased 13x9-In. Baking Dish. Arrange Stuffed Manicotti Shells in a Single Layer Over Sauce. Top With Remaining Sauce. Cover Tight With Foil and Bake at 375f Until Pasta Is Tender, 60 to 65 Minutes, Until the Pasta Is Tender and Cooked. Uncover; Sprinkle With Remaining Cheese and Bake Covered 3 Minutes Longer or Until Cheese Is Melted. |
