12 Jan Saucy Manicotti
Delicious. Warming. Comforting. Definitely not part of the diet.
I found this recipe in a cookbook (Southern Living Comfort Foods) that was gathering dust in my kitchen and gave it a shot over the weekend.
DJ has been dying for some savory noodle concoction and I haven’t been fulfilling those dreams because I wanted to limit my carbs. But a cold and rainy Saturday calls for something like this, so to the grocery store I went.
Despite my best efforts, I could not find the 26-ounce jar of seven-herb tomato pasta sauce the recipe called for, so I opted for two different jarred sauces from Classico (Traditional and Meat Sauce). And, to cut down a wee bit on the fat factor, I only used 4 cups of mozzarella cheese (sacrilege, I know!).
When it was done, we enjoyed our carb fest while watching Anthony Bourdain tour around Budapest in an episode of Parts Unknown.
** Later, I found a variation of this recipe from Southern Living and think it might actually be tastier. I like the taste of sausage, but a little can go a long way with me. I like that this one has both ground round and sausage and they’ve added a little cream, too. Which, well, you just can’t go wrong with.
Give either recipe a shot and let me know what you think. It’s perfect for breaking New Year’s resolutions. 😉
- 1 (8-ounce) package manicotti shells
- 1 (16-ounce) package hot Italian sausage, casings removed
- 1 large onion, chopped
- 9 garlic cloves, pressed and divided
- 1 (26-ounce) jar seven-herb tomato pasta sauce
- 1 (8-ounce) container chive-and-onion cream cheese
- 6 cups (24-ounces) shredded mozzarella cheese, divided
- 3/4 cup freshly grated Parmesan cheese
- 1 (15-ounce) container ricotta cheese
- 3/4 teaspoon freshly ground pepper
Cook manicotti shells according to package directions, and drain.
Cook sausage, onion, and half of pressed garlic in a large Dutch oven over medium-high heat 6 minutes, stirring until sausage crumbles and is no longer pink, Stir in pasta sauce; bring to a boil. Remove from heat.
Preheat oven to 350°. Combine cream cheese, 4-cups of mozzarells cheese, next 3 ingredients, and remainied pressed garlic in a large bowl, stirring until blended. Cut a slit down the length of each booked manocotti shell.
Spoon 1 cup sauce mixture into a lightly greased 13×9 inch baking dish. Spoon cheese mixture into manicotti shells, gently presseing cut sides together. Arrange stuffed shells over sauce in dish, seam sides down. Spoon remaining sauce over stuffed shells. Sprinkle with remaining 2 cups mozarella cheese.
Bake, covered, at 350° for 50 minutes or until bubbly.
Yield: 7 servings