Cheese and sausage manicotti

6 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
1 Onion -- chopped
3 cloves Garlic -- minced
28 ounces Canned whole tomatoes
1 teaspoon Dried oregano
½ teaspoon Dried thyme
½ teaspoon Pepper
12 Manicotti shells
½ pounds Sweet italian sausage --
Casin
3 cups Ricotta cheese
1 ounce Parmesan cheese -- grated
(abo
3 Eggs
¼ cup Parsley -- chopped
⅛ teaspoon Cayenne pepper -- more to
Tast
4 ounces Mozzarella cheese --
Shredded

Directions

Recipe by: First Magazine, 3/7/94 (entered by Susan Preparation Time: 1:35 1. Heat oven to 375~. In large frying pan, heat oil over medium heat. Add onion and garlic and cook until soft, 3-5 minutes. Stir in tomatoes with their juice and crush them with a fork. Add oregano, thyme, ¾ tsp. salt and ¼ tsp. pepper. Boil over medium-high heat until thickened, about 15 minutes. Transfer tomato sauce to a bowl. Wipe out frying pan. 2.

Meanwhile, in large pot of boiling salted water, cook manicotti shells.

Drain and set aside. 3. Heat frying pan over medium-high heat. Add sausage and cook, breaking it up with a spoon, until brown, about 5 minutes. With slotted spoon, transfer meat to paper towels and drain. 4. In a large bowl, combine the sausage meat, ricotta, Parmesan, eggs, parsley, cayenne and the remaining salt and pepper; stir to combine. Stuff the shells with sausage mixture. 5. Spread 1 cup tomato sauce on the bottom of a 3-quart baking dish. Arrange the shells in one layer, pour remaining sauce over and sprinkle with mozzarrella. Cover with foil and bake 20 minutes. 6. Uncover and bake until cheese is melted and bubbling, about 15 minutes. Cool slightly before serving.

Work Time: 1 hour Total Time: 1 hour 35 min.

Per serving: Cal 613 Pro. 35g Fat 34g Sod. 1305mg Carb 42g Chol 208mg Recipe By :

From: Western Mexican Cookbook

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