SPECIAL MANICOTTI

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This recipe comes from a cookbook, A Cause For Applause. I posted the recipe as stated in the book, but I'll list a few "good to know" tips I discovered when making it. I used 2 tbsp sugar, 1 1/2 tsp dried basil leaves, 1 tsp salt and an 8 ounce container of chive & onion cream cheese spread because that's all I could find. I used a 14 1/2 Ounce can of diced tomatoes. Be sure to buy two 8 Ounce boxes of manicotti shells to allow for breakage. A little tip I learned about manicotti shells and lasagna strips is not to boil them. I clean my sink very well and fill it with hot tap water and let the pasta soak for 20 minutes. It finishes cooking in the dish when baked. The pan I used was apprxoximately 10x14 and I was able to fit 21 shells in the pan. I still had a little filling left and probably could have stuffed about 4-5 more shells but I didn't have any shells that weren't broken. The left over filling makes a great spread for crackers. I guess I may not have stuffed mine as full so I was able to yield more shells. I found the best way to stuff the shells was by hand - just simply put a little stuffing in at a time until full. Also, I did not grease my pan and nothing stuck. I covered the dish with foil and baked it for 20 minutes then uncovered and baked another 20 minutes. This dish is a little labor intensive, but is so good and so worth it. I cook my sauce one day and put it together the next so it doesn't seem so time consuming.

Provided by Luby Luby Luby

Categories     Manicotti

Time 3h45m

Yield 8 serving(s)

Number Of Ingredients 26

1/2 lb Italian sausage
1 lb ground chuck
2 medium onions, chopped
5 garlic cloves, minced
2 (15 ounce) cans tomato sauce
1 (16 ounce) can tomatoes, chopped and undrained
1 (12 ounce) can tomato paste
1 1/2 teaspoons dried oregano leaves
1 1/4 teaspoons dried basil leaves
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
1/4 teaspoon dried marjoram
1/8 teaspoon ground cayenne pepper
16 manicotti
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese with chives, softened
4 garlic cloves, crushed
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1 (16 ounce) carton ricotta cheese
4 cups mozzarella cheese, shredded (1 Pound)
1/2 cup parmesan cheese, grated

Steps:

  • Remove Italian sausage from casing and crumble well in dutch oven.
  • Add ground beef, onions and garlic to sausage and cook over medium heat until browned, stirring to crumble meat.
  • Remove from fire and drain well.
  • Add tomato sauce to dutch oven and the next 11 ingredients.
  • Over medium heat bring to a boil then cover, reduce heat and simmer for 2 1/2 hours, stirring occasionally.
  • Cook manicotti shells in salted boiling water according to package directions.
  • Drain on paper towels.
  • Combine cream cheeses and the next 7 ingredients in a large bowl or mixer.
  • Stuff mixture into shells.
  • Spoon half the sauce into a lightly greased 14x12 inch baking pan or 2 lightly greased 2 1/2 quart shallow casserole dishes.
  • Place stuffed shells over sauce.
  • Spoon remaining sauce over shells.
  • Bake at 350 degrees for 30-40 minutes or until heated.
  • Let stand 5 minutes before serving.

Nutrition Facts : Calories 713.5, Fat 49.7, SaturatedFat 25.6, Cholesterol 166.4, Sodium 2012.5, Carbohydrate 26.6, Fiber 5, Sugar 15, Protein 42.8

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