Manicotti shells are stuffed with Italian sausage, beef, and cheese and then breaded and fried to perfect bite-sized snacks! These little fried lasagna bites are cheesy balls infused with all the earthy flavors of fresh rosemary, thyme, and, of course, lots of basil!
Provided by Emi Goya
Categories Appetizers and Snacks Pasta Appetizer Recipes
Time 1h45m
Yield 8
Number Of Ingredients 22
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in manicotti and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and place on a baking sheet to cool. Place in freezer until hardened, about 5 minutes.
- Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add sausage, beef, and onion; saute 3 minutes. Add basil, rosemary, thyme, Italian seasoning, and black pepper. Cook until meat is browned, about 8 minutes. Stir in 1/2 can tomato sauce and cook until heated through, 3 to 5 minutes. Transfer to a large bowl and set aside to cool.
- Heat a skillet over medium-high heat for the sauce. Add onion and saute 1 minute. Add remaining tomato sauce, rosemary, and thyme. Stir in basil and red pepper flakes.
- Fold mozzarella cheese and cottage cheese into the cooled meat mixture. Stuff each manicotti shell with meat mixture and place back onto the baking sheet. Place filled shells in the freezer to firm up, about 5 minutes. Slice shells into bite-sized pieces.
- Heat 2 quarts vegetable oil in a saucepan to 350 degrees F (175 degrees C).
- Place flour, bread crumbs, and beaten eggs each in a separate bowl. Dredge manicotti slices in flour, then eggs, and then bread crumbs and place on the baking sheet.
- Fry slices in the hot oil until golden brown and crispy, about 5 minutes. Drain on a paper towel-lined plate. Serve with the spicy tomato dipping sauce.
Nutrition Facts : Calories 974.4 calories, Carbohydrate 77.5 g, Cholesterol 151.7 mg, Fat 51.4 g, Fiber 5.6 g, Protein 51.1 g, SaturatedFat 16.4 g, Sodium 1580.8 mg, Sugar 7.2 g
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Autumn Cooney
[email protected]This dish was a bit too cheesy for my taste. I would probably use less cheese next time.
Golap Miha
[email protected]I'm not a big fan of lasagna, but I loved this recipe! The manicotti shells were cooked perfectly and the filling was delicious.
Eman Qureshi Naveed
[email protected]This recipe was easy to follow and the manicotti turned out delicious. I would definitely recommend it to anyone who loves Italian food.
eldoda ab
[email protected]The manicotti shells were a bit too soft for my taste. I would probably cook them for a few minutes less next time.
Tiwa Idowu
[email protected]This dish was a bit too time-consuming for me. I would probably only make it on special occasions.
Douglas Marcotte
[email protected]I'm not a big fan of ricotta cheese, so I substituted cottage cheese in the filling. It turned out great!
Natasha Gabazzah
[email protected]This recipe is a keeper! The manicotti shells were cooked perfectly and the filling was delicious. I will definitely be making this again and again.
Malak Mohammed
[email protected]The filling was a bit bland for my taste. I would add more garlic and Italian seasoning next time.
Tanha Begum
[email protected]This dish was easy to make and turned out great! I used a jar of marinara sauce instead of making my own and it still tasted amazing.
Sophie Ahmed
[email protected]The manicotti shells were a bit too al dente for my taste, but the filling was delicious. I would probably cook the shells for a few minutes longer next time.
Night Terror
[email protected]This lasagna-stuffed manicotti was a hit with my family! The flavors were amazing and the shells were cooked perfectly. I will definitely be making this again.