Recipe by Anita Harris
This recipe was found on allrecipes and submitted by Behr Kleine. I did alter the recipe to fit my family's taste. The recipe as posted did not include the meats or fennel. The ground beef and Italian sausage gives the sauce more substance and taste and the fennel seed gives it that real Italian flavor. I love manicotti and this recipe is just as good without all the work of stuffing the shells. Easy to assemble and very tasty!! Not sure of prep time
Top Review by LainieBug
If you go to Allrecipes and look at Behr's recipe, the ingredients are as follows:
1 tablespoon vegetable oil
1/3 cup chopped onion
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1 teaspoon dried basil
1/2 teaspoon salt
1 pint part-skim ricotta cheese
1 cup shredded low-fat mozzarella cheese
1 teaspoon ground black pepper
1 teaspoon ground nutmeg
8 ounces dry ziti pasta
- 1⁄3 cup chopped onion
- 2 cloves garlic, minced
- 1 lb ground beef
- 1⁄2 lb Italian sausage
- 1 (1 ounce) can crushed tomatoes
- 1 (1 ounce) can tomato paste
- 1 teaspoon dried basil
- 1 tablespoon fennel seed
- 1⁄2 teaspoon salt
- 1 pint part-skim ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 egg
- 1 teaspoon black pepper
- 1 teaspoon ground nutmeg
- 8 ounces dry ziti pasta
Directions See How It's Made
- Cook pasta according to directions; drain.
- In a large skillet, brown together ground beef, Italian sausage, onion and garlic; drain.
- Stir in crushed tomatoes, tomato paste, basil, fennel seed and salt.
- Bring to a boil, then reduce heat to moderately low.
- Simmer, covered, for 20 mins.
- In a medium bowl, blend together ricotta, mozzarella, egg, black pepper and nutmeg.
- Cover the bottom of a 2-1/2 quart baking dish with about 1 cup of the meat sauce.
- Layer with half of the ziti, half of the cheese mixture, 2 more cups of the meat sauce and remaining ziti.
- Top with remaining cheese mixture and meat sauce.
- Bake at 350 degrees for 20-25 minutes or until sauce is bubbly and cheese is melted.