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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Braquto Brandon
[email protected]This dish was a total disaster! The manicotti shells were mushy and the filling was bland. I would not recommend this recipe to anyone.
Journee Rayford
[email protected]This was the best baked manicotti I've ever had! The sausage and cheese filling was so flavorful and the pasta was cooked perfectly. I will definitely be making this again.
Lee Morris
[email protected]The manicotti shells were a little too soft for my taste. I think I would have baked them for a little less time.
Mayo Mathe
[email protected]This dish was a little too spicy for my taste. I think I would have used less red pepper flakes.
Zakari Issah
[email protected]I'm not a big fan of sausage, but I really enjoyed this dish. The cheese and sauce were very flavorful and the manicotti shells were cooked perfectly.
Jackie Lang
[email protected]This was a great recipe! I made it for a party and everyone loved it. The manicotti shells were cooked perfectly and the filling was delicious.
Umair Jadoon
[email protected]This dish was amazing! The flavors were incredible and the pasta was cooked perfectly. I will definitely be making this again and again.
Okafor Sunday
[email protected]The manicotti shells were a little too soft for my taste. I think I would have baked them for a little less time.
Rida G
[email protected]This dish was a little too spicy for my taste. I think I would have used less red pepper flakes.
Ayyan Tariq
[email protected]I'm not a big fan of sausage, but I really enjoyed this dish. The cheese and sauce were very flavorful and the manicotti shells were cooked perfectly.
Mohammed Saeed Malik
[email protected]This was a great recipe! I made it for a party and everyone loved it. The manicotti shells were cooked perfectly and the filling was delicious.
Thomas Livery
[email protected]This dish was amazing! The flavors were perfect and the pasta was cooked perfectly. I will definitely be making this again and again.
Cherry Babael
[email protected]The manicotti shells were a little tough. I think I would have boiled them for a little longer before baking them.
Jasim Ahmed
[email protected]This dish was a little too heavy for my taste. The cheese and sausage were very rich. I think I would have preferred a lighter filling.
Kevin Eck
[email protected]I was skeptical about this recipe because I'm not a big fan of sausage. But I was pleasantly surprised! The sausage in this dish was mild and flavorful. I would definitely make this again.
Black Mafia Sadar
[email protected]This dish is a keeper! The combination of sausage, cheese, and pasta is always a winner. I especially loved the crispy edges of the manicotti shells.
Kadiatou D Bah
[email protected]I'm not much of a cook, but this recipe was easy to follow and the results were delicious. The manicotti shells were tender and the filling was flavorful. I'll definitely be making this again!
MdReazulislam Riaz
[email protected]This baked manicotti with sausage was a hit with my family! The flavors were amazing and the pasta was cooked perfectly. I will definitely be making this again.