Ingredients:
Sauce:
1 pound Ground Beef
1/2 pound Italian Sausage
1/2 diced onion
2 tsp minced garlic
1 tsp oil
1 (12oz) can of tomatoes diced
1 (8 oz) can of tomato sauce
1 tsp salt
1/2 tsp pepper
1/2 tsp basil
1/2 tsp oregano
1/8 tsp red pepper
Filling:
1 pint of ricotto
1 (8oz) package of mozzerella shredded
3/4 cups grated parmesan
2 egg
1 tsp dried parsley flakes
1 tsp salt
1 tsp pepper
1 package of Manicotto pasta
Direction:
Cook manicotti in boiling water until done. Drain, and rinse with cold water.
Preheat oven to 350 degrees F (175 degrees C).
In sauce pan, combine sausage, ground beef, diced onion, garlic, and oil. Let brown in sauce pan then add canned diced tomato, and sauce, salt, pepper, basil, oregano, and red pepper. Let cook for 1 hour.
In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
Pour 1/2 cup
sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3
tablespoons cheese mixture, and arrange over sauce . Pour remaining
sauce over top, and sprinkle with remaining Parmesan cheese.
Bake 45 minutes, or until bubbly.
Thoughts:
It's takes time to prepare and cook, but it's well worth it. The consistency is that of lasanga, but the cheese is stringy and very, very good. This is one of those 'impress your mother-in-law' kind of dinners. I think the best way is to prepare it later in the week and freeze it. Then the night you decide to have manicotti take it out of the freeze and let it thaw during the day. Finally stick it in the oven.
