A delightful twist on the classic baked manicotti, featuring a rich and creamy cheese filling paired with a hearty meat sauce.
Combine the ricotta, mozzarella, egg, parsley, pepper, nutmeg, salt, and 1 cup of parmesan in a mixing bowl until smooth.
Mix the filling gently to maintain a creamy texture.
Cook the Italian sausage with garlic and onion in a skillet over medium heat until browned. Drain excess grease.
Use a wooden spoon to break up the sausage for even cooking.
Add the tomato sauce to the skillet and simmer for 10 minutes.
Stir occasionally to prevent sticking.
Cook the manicotti shells according to package instructions until al dente. Drain and cool.
Rinse the shells with cold water to stop the cooking process.
Stuff each manicotti shell with the cheese filling using a spoon or piping bag.
Be gentle to avoid tearing the shells.
Butter a baking dish and spread a layer of meat sauce on the bottom.
Ensure the sauce covers the bottom to prevent sticking.
Arrange the stuffed shells in the dish, cover with remaining meat sauce, and sprinkle with parmesan.
Arrange the shells snugly to keep them upright.
Cover the dish with foil and bake in a preheated oven at 350°F for 45 minutes.
Remove the foil for the last 10 minutes for a golden top.
Let the dish rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Resting allows the flavors to meld and makes serving easier.
Continua nella nostra app per un'esperienza migliore
