Prep 45 mins
Cook 30 mins
Think mini-manicotti, without as much hassle to fill. I heard about a dish with such a name, and, though I had no idea how it was actually done, I used my experience with lasagna and stuffed shells to do what I felt would work out well.
- 8 ounces dry lasagna noodles (10 pieces)
- 1 lb mild sausage
- 1 medium onion, chopped into 1/2-inch pieces
- 4 small garlic cloves, minced
- 1⁄4 cup mozzarella cheese, shredded
- 1⁄4 cup parmesan cheese, shredded
- 1⁄4 cup parmesan cheese, grated
- 15 ounces part-skim ricotta cheese
- 24 ounces roasted tomato and garlic pasta sauce
- 1 egg
- 1⁄2 teaspoon sea salt
- 1⁄4 teaspoon fresh coarse ground black pepper
- Preheat oven to 350°F You might want to preheat later in the preparation depending on your oven.
- Cook noodles per package directions. Keep to the long side of the suggested cooking time.
- Meanwhile, cook sausage at medium-high heat, browning it without regard for fully cooking it. Once it browns, reduce heat and roughly cut into ½" pieces. Then, drain or reduce the fluid in the pan.
- When the noodles finish cooking, retain ½ cup of starchy pasta water, and drain, -not- rinse, noodles. Shake the colander about once every 2-3 minutes to keep them from sticking. When they are cool enough to handle, hang them over the side of the colander to help keep them separate.
- Add the starchy pasta water, onions, and garlic to the sausage. Cover and cook at low heat until the onions and garlic are good and soft and the sausage is nearly fully cooked (no pink visible).
- Uncover the pan and reduce, not drain, the fluid almost completely. Remove from heat.
- While sausage mixture cools, combine the salt, pepper, egg, and all cheeses -except- the grated parmesan in a medium mixing bowl. Mix thoroughly.
- After sausage mixture cools, combine it with the cheese mixture in the mixing bowl and mix well.
- Lay out ½ cup of the tomato sauce in the bottom of a 13" x 9" baking dish.
- Prepare rolls: cut lasagna in half width-wise, then spoon in about 2 tablespoons of the sausage-cheese mixture onto one end of the cut noodle. It should take up about one-third of the length. Then, wrap the noodle around and over the mixture, then itself, and place in the baking pan with the seam facing down. The noodle should stick to itself a little since it wasn't rinsed. Repeat for the remaining 19 rolls.
- Scatter any remaining sausage-cheese mixture over the rolls, then evenly pour the remaining tomato sauce over them. Add grated parmesan atop the tomato sauce.
- Cover with aluminum foil and bake for 20 minutes.
- Remove foil and bake for another 10 minutes. You might want to broil it for another few minutes at the end, per your preference.
- Let cool for 10-15 minutes before serving.
These were ok for us. For me , as the cook , I would rather make lasagna or stuffed shells. No matter how many times I tried , I could NOT get it to roll up like the instructions stated. I just didn't have enough noodle. So , I opted to just roll them jelly roll fashion. We decided we prefer ground beef in our lasagna type dishes , rather than the mild sausage. These are just personal preferences for our family though , others may really enjoy them! Made for Fall PAC '08