This manicotti was so simple to prepare that anyone can make it... gotta love that! Filled with flavor, the sauce has hearty Italian sausage and mushrooms. The pasta is filled with classic ricotta, Parmesan, and mozzarella cheese mixture. Delicious served with a salad and bread. You could also easily make it in advance and then pop it into the oven for the final cooking when you are ready to serve. Michelle mentions that it freezes well too, which makes it even better. A twist on the super easy recipe I use from the back of the American Beauty Pasta (the only one that shows a recipe that you don't have to boil the pasta first!). Sometimes I make it with sausage and mushrooms. Sometimes veggie style. Either way is great! Their make haveahead tip is below as well. We have made this with a single can of sauce (large), but if you want it really saucy, you may want to adjust the recipe later to suit your tastes. I like to top the whole thing with a 4 cheese blend that has cheddar in it prior to baking. Up to you!! Serve with a quick salad and sliced baguette.
Ingredients :
- 8 ounce(s) manicotti, uncooked about 14 pieces
- 26 ounce(s) spaghetti sauce, approx. 3 cups
- 1 cup(s) water
- 15 ounce(s) ricotta cheese
- 8 ounce(s) mozzarella cheese, shredded
- 1/4 cup(s) Parmesan cheese, grated (we prefer the three cheese blend of Asiago, Parm and Romano)
- 1 large egg
- 1/2 tablespoon(s) parsley, chopped fresh
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) ground black pepper
- 1 pound(s) Italian sausage (can sub assorted veggies for sausage if desired such as peppers, zucchini, aubergine, etc)
- 7 ounce(s) can mushrooms, sliced and drained
- 1 pinch(es) garlic, to taste
- 1 teaspoon(s) Italian seasoning
- 1 pinch(es) salt, to taste
- 1 pinch(es) pepper, to taste
Intructions :
- Heat oven to 400F. In a saucepan, cook thoroughly sausage and mushrooms (or saute assorted veggies if making a veggie version) with garlic, Italian seasoning, salt, and pepper
- Add the spaghetti sauce and water. Heat to boiling, stirring frequently. Reduce heat; keep warm
- In a bowl, stir together cheese, parsley, egg, salt, and pepper
- Pour 1 cup sauce on the bottom of a 13x9x2-inch glass baking dish
- Spoon cheese mixture into uncooked pasta tubes
- Arrange filled pasta in a single layer over sauce
- Pour the remaining sauce over the pasta; sprinkle with cheese if desired
- Cover with foil. Bake for 40 minutes or until hot and bubbly. Remove foil; bake 5 minutes longer. Serve -pasta and filling will be HOT!
- To make ahead and freeze: Prepare as directed above; cool for 30 minutes
- Cover tightly with plastic wrap; then foil. Freeze for up to 2 months. Thaw in the refrigerator overnight (the casserole is too dry if heated from a frozen state). May want to add a small amount of additional moisture - water or sauce. Bake at 350F 60 minutes or until hot and bubbly.
Rated 5/5 based on 85 Reviews
Keyword : manicotti-Italian-Pasta-Bake