Sausage Stuffed Manicotti

8:18 PM


After a huge disappointment with last night’s meal, I needed to make up for it tonight.  Yum, this was so worth the extra effort.  Come on, it was pasta stuffed with cheese and sausage.  I remember my mom always reminding us how thankful we should be after eating her stuffed shells.  Now I know why.  I’ve never made manicotti until tonight because I never really thought about it.  It’s the Italians’ version of enchiladas.  Another meal I sure am glad this blog got me to try.  It’s really not hard, just tedious.
This particular recipe helped my oldest discover her love for aged provolone.  I can already see a chef in the making. 
What You Will Need:

1 lb manicotti pasta
1 lb Italian sausage links
1 (28 oz) crushed plum tomatoes with basil
1 T dried basil
1 medium yellow onion, finely chopped
1 C aged provolone cut into ¼ inch cubes
15 oz Part-Skim ricotta
What You Already Have at Home:
2 T grated parmesan
½ C broth or white wine (I had leftover Vegetable broth)
¼ tsp pepper
1 T olive oil
Cookie sheet lined with foil
Large casserole
Large pot
Strainer
Large skillet
Medium bowl
1)      Preheat oven to 350˚.
2)      Add sausages and onions to skillet.  Cover and cook for 5 minutes.
3)      Turn and cover.  Cook for another 5 minutes.
4)      Add broth and simmer until onions absorb most of broth.
5)      Add tomatoes and basil to skillet.  Cook for at least 10 minutes.

6)      Remove sausages from skillet.
7)      In medium bowl, mix ricotta, provolone, parmesan and pepper. 
8)      Cut sausages into ¼ inch pieces.  Stir into cheese mixture.
9)      Cook pasta according to package directions.  Transfer to cookie sheet without breaking and let cool.
10)   Brush bottom of casserole with olive oil.  Spread with 3 T tomato mixture.
11)   Fill shells with sausage/cheese mixture.  Add to casserole.  Spoon sauce over top and bake for 20-25 minutes.

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