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Sausage and Cheese Manicotti

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Sausage and Cheese Manicotti

Sausage and Cheese Manicotti

You can never have too many main course recipes, so give Sausage and Cheese Manicotti a try. One portion of this dish contains around 33g of protein, 28g of fat, and a total of 711 calories. This recipe serves 6. This recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up canned tomatoes, sausages, one 15-ounce container whole-milk ricotta cheese, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Pierce each sausage several times with tip of knife.
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SausageSausage
Equipment you will use
KnifeKnife
2
Place sausages in heavy large saucepan; add onion. Cover; cook over medium-low heat 5 minutes. Turn sausages over; stir onion. Cover and continue to cook until sausages release some fat and onion begins to color, about 5 minutes. Uncover; increase heat to medium.
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SausageSausage
OnionOnion
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Sauce PanSauce Pan
3
Add wine and simmer until wine evaporates and onion is golden, stirring often, about 5 minutes.
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OnionOnion
WineWine
4
Remove from heat.
5
Fit food mill directly onto pan.
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Frying PanFrying Pan
6
Add tomatoes with juices and puree through mill into pan, leaving only seeds behind and scraping all tomato pulp from underside of food mill into pan; or puree tomatoes with juices in processor, then strain out seeds and add puree to pan.
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TomatoTomato
SeedsSeeds
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Frying PanFrying Pan
7
Add crushed red pepper. Simmer very gently over low heat until sauce thickens and reduces to scant 2 cups, stirring sauce and turning sausages occasionally, about 1 hour 15 minutes.
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Red Pepper FlakesRed Pepper Flakes
SausageSausage
SauceSauce
8
Add slivered basil and simmer sauce 5 minutes longer. Using tongs, transfer sausages to plate and cool. Season sauce to taste with salt and pepper.
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Salt And PepperSalt And Pepper
SausageSausage
BasilBasil
SauceSauce
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TongsTongs
9
Place ricotta in medium bowl.
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Ricotta CheeseRicotta Cheese
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BowlBowl
10
Mix in provolone cubes, 2 tablespoons grated Parmesan, and black pepper.
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Black PepperBlack Pepper
ProvoloneProvolone
ParmesanParmesan
11
Cut sausages into 1/4-inch cubes; stir into cheese mixture. Season filling to taste with salt. (Sauce and filling can be made 1 day ahead. Cover separately and chill.)
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SausageSausage
CheeseCheese
SauceSauce
SaltSalt
1
Cook manicotti in large pot of boiling salted water until still somewhat firm to bite and about 3/4 cooked, about 7 minutes (depending on brand). Using tongs, carefully transfer manicotti from pot to foil-lined baking sheet and cool.
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ManicottiManicotti
WaterWater
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Baking SheetBaking Sheet
TongsTongs
Aluminum FoilAluminum Foil
PotPot
2
Brush olive oil over bottom of 13x9x2-inch glass baking dish; spread 3 tablespoons sauce over. Using teaspoon, fill each of 12 manicotti with about 1/3 cup cheese-sausage mixture. Arrange stuffed pasta in single layer in prepared dish and spoon remaining sauce over. (Can be made 2 hours ahead. Cover with plastic wrap; let stand at room temperature.)
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Filled PastaFilled Pasta
ManicottiManicotti
Olive OilOlive Oil
SausageSausage
CheeseCheese
SauceSauce
WrapWrap
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Glass Baking PanGlass Baking Pan
Plastic WrapPlastic Wrap
3
Preheat oven to 350°F.
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OvenOven
4
Sprinkle remaining 3/4 cup Parmesan atop sauce.
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ParmesanParmesan
SauceSauce
5
Bake manicotti uncovered until heated through and sauce is bubbling on bottom of dish, about 20 minutes.
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ManicottiManicotti
SauceSauce
Equipment you will use
OvenOven
6
Let manicotti stand 5 minutes and serve.
Ingredients you will need
ManicottiManicotti
DifficultyHard
Ready In45 m.
Servings6
Health Score27
Dish TypesLunchMain CourseMain DishDinner
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