Thursday, October 11, 2012


1      box manicotti shells
1      pint whole milk ricotta cheese
8      ounces whole milk mozzarella cheese
1      Tablespoon dry parsley
1-3   teaspoons garlic salt
        pepper to taste
1     jar spaghetti sauce (I like Classico mushroom and ripe olive)
1     pound ground sweet Italian sausage 

Cook the manicotti shells as directed on box, run under cold water, then place on waxed paper, be careful not to overcook, as the shells will break apart and will be difficult to stuff.  (Cooking them al dente`is okay)

Cook the sausage on medium heat until done, drain the excess fat and add the jar of sauce, remove the pan from the heat and set aside.

Preheat the oven to 350

In a bowl combine the cheeses and spices and mix well with a wooden spoon (or your hands work just as well).  

In a 9 X 14 pan spoon just enough sauce to cover the bottom.  Fill each shell with the cheese mixture and place in the pan.  All the shells will fill the pan.  Pour the remaining sauce over the filled shells.  Sprinkle the remaining cheese over the top of the dish.  Cover with foil and bake for 30 to 40 minutes or until bubbly, remove the foil and bake until the cheese on top browns.  voi mangate!!!

*note:  if the shells break; you can still fill them and wrap them around the cheese they will hold together when they cook.* 

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