Meaty Cheese Manicotti

Meaty Cheese Manicotti Recipe

An 8-ounce package of manicotti shells has 14 shells; a couple may break, so we count on using 12 shells in this recipe.

Yield:

Makes 6 servings

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Cook: 20 Minutes
Bake: 30 Minutes
Broil: 3 Minutes

Ingredients

1 (8-ounce) package uncooked manicotti shells
1/2 pound hot Italian sausage
1/2 pound ground round
1 medium onion, chopped
1/2 cup dry white wine
2 cups whipping cream
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano, drained
2 cups (8 ounces) shredded mozzarella cheese
3/4 cup shredded Parmesan cheese

Preparation

Cook pasta according to package directions; rinse in cold water. Drain. Place in a single layer on a wire rack; set aside.

Remove casings from sausage, and discard. Cook sausage, ground round, and onion in a large skillet, stirring until meat crumbles and is no longer pink. Drain and set aside.

Add wine to skillet, stirring to loosen browned bits; bring to a boil. Add whipping cream and next 3 ingredients; reduce heat, and simmer, stirring often, 15 minutes or until thickened. Remove from heat; cover and set aside.

Combine meat mixture, tomatoes, and mozzarella cheese. Spoon mixture evenly into 12 manicotti shells; arrange shells in a lightly greased 13- x 9-inch baking dish.

Bake, covered, at 350° for 20 minutes. Uncover and pour cream mixture evenly over shells; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 10 more minutes. Broil, 5 1/2 inches from heat, 2 to 3 minutes or until cheese is lightly browned.

Traci Meador, Hermitage, Tennessee,

Southern Living

February 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note