Prep 1 hr
Cook 45 mins
I think this originally came in Women's Day magazine, back when they had a skinny 6 or 8 page cookbook, in a strip, in the center of the magazine. I started making this as a newly wed, and it is still a family favorite. I usually double the recipe and freeze at least 1/2 of the stuffed noodles, since that is the most time consuming part. Serve with a sald and garlic bread, and a good bottle of red wine !
- 2 lbs ricotta cheese
- 1⁄2 lb mozzarella cheese, shredded
- 2 eggs, well beaten
- 2 tablespoons parsley, chopped
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon nutmeg
- 1⁄2 cup almonds, slivered
- 1 teaspoon salt
- 1 1⁄2 cups parmesan cheese, grated
- 1 lb mild Italian sausage
- 16 manicotti, cooked
- 1 garlic clove, minced
- 1 onion, finely chopped
- 32 ounces spaghetti sauce
- Make filling by mixing first 8ingredients and 1 cup parmesan cheese.
- Blend thoroughly.
- Cook meat with garlic and onions
- Sprinkle with salt and drain grease.
- Stuff cooked noodles (gently) with filling.
- Butter 12x15 baking dish.
- Spoon tomato sauce in bottom of dish to cover.
- Place stuffed shells in dish to completely fill.
- Sprinkle meat over and around shells.
- Spoon tomato sauce over shells generously.
- Sprinke with 1/2 cup parmesan.
- Cover with foil.
- Bake at 350°F for 45 minutes.
This is totally awesome!!! I could not get manicotti anywhere so I bought fresh cannelloni sheets instead, I know there is a difference with manicotti, but they are very close so I hope you don't mind. I also could not get Italian sausage unless I bought it already made up as sausages and squeezed out the meat which would have been terribly expensive, so I took the liberty of buying a pork, veal mince and adding Italian herbs and extra spices to create something similar. I did follow everything else the same and I am sure it did not change your excellent recipe too much. I too like other reviewers used my own homemade tomato sauce. I made a little extra instead of 16 manicotti shells I made 24 cannelloni shells I upped the ingredients accordingly. I still made up the extra shells and cooked the extra meat and then froze that half of the mix to make it a very quick assembly meal for our next time. My family was very glad when I told them I would be making this again in the next couple of weeks. This truly is a wonderful recipe NurseJaney, a definite keeper for us. Thanks for sharing!!!!
These turned out wonderful. I cut the recipe in half and did everything the same. But I did use my own homemade tomato sauce. The mixture of the cheeses was delicious and the sausauges made a nice change. I prepared everything the night before to have ready to pop in the oven for lunch the next day. Turned out great. Thanks for sharing your recipe, it is a keeper.
I made this for the June 09 Aussie/Kiwi Swap. The texture of the cheese filling was creamy and smooth. I've never put nutmeg or almonds in my Manicotti before - great addition! They didn't take long to make and I will definitely make these again! My DD even took some home to her boyfriend.