Baked Manicotti With Sausage

Name: Baked Manicotti With Sausage
Prep time: 30 min
Cook time: 46 min
Total time: 1 h 16 min
Yield: 16 Manicottis, 8 serving(s)
Ingredients: 2 (28 ounce) cans diced tomatoes (in juice); 2 tablespoons extra virgin olive oil; 1 lb hot Italian sausage or 1 lb sweet Italian sausage, casings removed; 3 medium garlic cloves (minced or pressed through garlic press, about 1 tablespoon); 1/2 teaspoon hot red pepper flakes (optional); 3/4 teaspoon table salt; 2 tablespoons chopped fresh basil; 3 cups part-skim ricotta cheese; 4 ounces grated parmesan cheese (about 2 cups); 8 ounces shredded mozzarella cheese (about 2 cups); 2 large eggs, lightly beaten; 3/4 teaspoon table salt; 1/2 teaspoon ground black pepper; 2 tablespoons chopped fresh parsley leaves; 2 tablespoons chopped fresh basil; 16 no-boil lasagna noodles (see note above)

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Recipe by Lurdez

No filling manicotti recipe (very easy) You can use Barilla no-boil lasagna noodles for their delicate texture resembling fresh pasta. Note that Pasta Defino and Ronzoni brands contain only 12 no-boil noodles per package; the recipe requires 16 noodles. The manicotti can be prepared through step 5, covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 1hr 16mins

SERVES: 8

YIELD: 16 Manicottis

UNITS: US

INGREDIENTS

Nutrition

2

(28 ounce) cans diced tomatoes (in juice)
2

tablespoons extra virgin olive oil
1

lb hot Italian sausage or 1 lb sweet Italian sausage, casings removed
3

medium garlic cloves (minced or pressed through garlic press, about 1 tablespoon)
¹⁄₂

teaspoon hot red pepper flakes (optional)
³⁄₄

teaspoon table salt
2

tablespoons chopped fresh basil
cheese filling and pasta
3

cups part-skim ricotta cheese
4

ounces grated parmesan cheese (about 2 cups)
8

ounces shredded mozzarella cheese (about 2 cups)
2

large eggs, lightly beaten
³⁄₄

teaspoon table salt
¹⁄₂

teaspoon ground black pepper
2

tablespoons chopped fresh parsley leaves
2

tablespoons chopped fresh basil
16

no-boil lasagna noodles (see note above)

DIRECTIONS

For the Sauce: Adjust oven rack to middle position and heat oven to 375 degrees. Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to bowl. Repeat with remaining can tomatoes.
Heat oil in large saucepan over medium-high heat, stirring to break sausage into 1/2-inch pieces, until no longer pink, about 6 minutes. Add garlic and pepper flakes (if using) to sausage, and cook until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes. Stir in basil; adjust seasoning with salt.
For the cheese filling: Combine ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper, and herbs in medium bowl; set aside.
To assemble: Pour 1 inch boiling water into 13 by 9-inch broilersafe baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soup spoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered.
Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element), and heat broiler. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Broil until cheese is spotty brown, 4 to 6 minutes. Cool 15 minutes, then serve.

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