Recipe by sweetina
This is a GREAT dish. My family loves it and its a little bit of a twist on your traditional manicotti!
Top Review by JerseyJeeper
sweetina, I wish that you could have known my cooking skills prior to reading your recipe because you would quickly realize that you are an amazing teacher in addition to a skilled cook. To all of you guys out there that are looking to impress, provided your girlfriend is not a vegetarian, take a page out of sweetina's cookbook. This one will satisfy YOU as much as it will impress her. I should mention that I had a couple variations that I would like to share. I am a novice and was not able to match everything up exactly as written in the recipe. Therefore, the recipe calls for 15 maple sausages - I was hesitant to go for the breakfast - maple syrup sausages, so I actually grabbed one of those Jimmy Dean thick tubes of maple sausage and just heated it the same as I did the ground meat. I mistakenly bought only 2 cups of Mozzarella, however, was able to compensate with more Parmesan than stated. Sweettina, the only question I have for your recipe is where the "2 eggs" would come in? I did not see them in the instructions, so I just left them out. However, I still managed to have a delicious meal and leftovers for the week (unfortunately I have set the bar way too high as it relates to my girlfriend's perception of my cooking abilities). Sincerely, thank you!
- 453.59 g ground beef
- 15 maple sausage
- 2 eggs
- 907.18 g ricotta cheese
- 2 (1360.77 g) jar spaghetti sauce, we like to use both three cheese flavor and tomato and basil flavored mixed
- 226.79 g box manicotti
- 14.79 ml sugar
- 591.47 ml mozzarella cheese
- 59.14 ml KRAFT Shredded Parmesan Cheese
- 5 fresh Italian parsley (strands)
Directions See How It's Made
- Sauce: Brown the meat in a skillet with your italian seasonings and garlic salt, drain when done to get fat off.
- Heat sausage up so that you can cut it into little peices, it will cook the rest of the way when in the oven.
- Combine your pasta sauce, meat, and sausage and mix together over low heat.
- While making your filling start boiling your manicotti noodles. Follow directions on box to go about boiling the noodles.
- Filling: Mix ricotta, 1 and 1/2 cups mozarella (the rest will go on top), some of the parmesean (save enough to sprnkle on top), sugar, and chopped parsley in a large mixing bowl. Add in some dried basil. (about 3 shakes).
- Take a gallon size ziplock baggy and put the filling inside. Cut a hole in bottom corner so you can squeeze filling out.
- Layer some of your pasta sauce across the bottom of the pan so the noodles do not stick to pan and because theres no such thing as too much sauce!
- Take your noodles and your ziplock and fill noodles full of filling. When all noodles are filled and aligned in your casserole pan pour remaining sauce on top of manicotti.
- Sprinkle with your leftover mozzarella and parmesean.
- Cover with foil and bake in oven at 350 for 30 minutes, then take foil off and bake an addition 10 minutes.
- Take your manicotti noodles and fill the.