An 8-ounce package of manicotti shells has 14 shells; a couple may break, so we count on using 12 shells in this recipe.
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
How to Make It
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.
AMAZING! This recipe was fantastic. I almost did not make it because I did not want to stuff manicotti shells but it was worth it. And the stuffing wasn't difficult, just took a little time. The steps for this recipe were easy but it did require time. One reviewer mentioned the top "was kind of hard on the top after the covering is removed" but I did not experience that. I did not put the casserole under the broiler for 5 minutes as the recipe requested, I just kept it in the middle rack of the oven.Next time I will prepare some or all of the steps ahead of time: cooking manicotti, preparing the meat mixture, making the cream sauce. Having some of that done ahead will save a lot of time. This is a recipe was elegant and delicious.
We have five school-aged children, ranging in age from 8 to 15. They all couldn't get enough of this dish! It is definitely a keeper and will be making again. My husband & I loved it as well. A very rich dish, but many wonderful flavors. I followed the recipe exactly, taking the advice of some other reviews and making the cream sauce and manicotti noodles(undercooking by just about a minute so they wouldn't tear as easily) ahead of time so it would come together more quickly later on. A bit time consuming, but no level of difficulty. Delicious!
This was good, but not drop-dead delicious. Have made it twice. The casserole turns kinda hard on the top after the covering is removed to add the parmesan. In the future, I'd keep it covered the entire baking time. Nice, belly-warming supper, but too time-consuming to make on a weeknight.
Absolutely delicious. My kids and husband were silent at the dinner table while they devoured this. Prep and cooking time is minimal. I pulled it off on a Monday after work and had time to spare. I used mild sausage and padano parmesan. Don't overcook the shells or they will split when you try to stuff them.