Clay Street Deli and Annie's Pantry

Main Dishes and Casseroles · Page 48

Stuffed Manicotti

Yield: 4 servings

Ingredients

  • 1/2 lb bulk Italian sausage
  • 1/2 lb ground beef
  • 1 clove garlic, minced
  • 1/4 tsp dried whole basil
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 2 (6 oz.) cans tomato paste
  • 2 cups water
  • 8 manicotti shells
  • 1 cup ricotta cheese
  • 1 egg, beaten
  • 2/3 cup grated Parmesan cheese
  • 4 (1 oz.) slices Provolone cheese, halved
  • 1 cup (4 oz.) Mozzarella cheese shredded

Instructions

Combine first 6 ingredients in a large skillet; cook until meat is browned, stirring to crumble meat. Drain off drippings, add tomato paste and water. Reduce heat and simmer, uncovered, 45 minutes, stirring occasionally. Cook manicotti shells according to package directions; drain and set aside. Combine ricotta cheese, egg, Parmesan and mozzarella cheese. Mix well. Stuff manicotti shells with cheese mixture and arrange in a lightly greased 13 X 9 X 2 baking dish. Top with provolone cheese. Pour meat sauce over manicotti, cover and bake at 350 degrees for 1 hour. Yield: 4 servings.

© 1986 Clay Street Deli and Annie's Pantry™. All rights reserved including the right to reproduce this book or parts thereof in any form. Printed page 48.