BAKED MANICOTTI WITH SAUSAGE
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.
Provided by Lurdez
Categories Manicotti
Time 1h16m
Yield 16 Manicottis, 8 serving(s)
Number Of Ingredients 16
Steps:
- 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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Redi Saliaj
[email protected]This recipe was a disaster. The manicotti shells were mushy and the filling was bland.
Jameisha
[email protected]I'm not sure what I did wrong, but my manicotti turned out dry.
Kendyl Higgins
[email protected]I would definitely recommend this recipe to others.
Kim Kimra
[email protected]This recipe was a bit time-consuming, but it was worth it. The manicotti was delicious!
Sahin Dalal
[email protected]The manicotti shells were a bit too soft for my liking, but the filling was delicious.
Jason Domican
[email protected]The manicotti was a bit bland for my taste, but otherwise it was a good recipe. I think I would add more spices next time.
Tajnur Akash
[email protected]This was my first time making manicotti and it turned out great! The recipe was easy to follow and the manicotti was delicious. I will definitely be making this again.
Dj youngboss
[email protected]I made this recipe for a party and it was a huge hit! Everyone loved the manicotti and I received several compliments. Thank you for sharing this recipe!
Samuel Acquah
[email protected]This recipe was easy to follow and the manicotti turned out great! The filling was flavorful and the cheese was melted and gooey. I would definitely recommend this recipe.
Serenity Smith
[email protected]I was a bit skeptical about this recipe because I'm not a huge fan of manicotti, but I was pleasantly surprised. The manicotti shells were cooked perfectly and the filling was delicious. I will definitely be making this again.
SANAD ALDEEP
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The manicotti shells are tender and flavorful, and the filling is rich and creamy. I highly recommend this recipe!
Ibby
[email protected]This baked manicotti recipe was a hit with my family! The combination of sausage, cheese, and spinach was delicious, and the manicotti shells cooked perfectly. I will definitely be making this again.