Manicotti With Italian Sausage
Serves: 2
Ewell Douglas
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
42
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
4 tbsps
Extra-Virgin Olive Oil1 cup
Yellow Onion (chopped)4 cloves
Garlic (minced)2 tbsps
Tomato Paste1 tsp
Granulated Sugar4 tbsps
Unsalted Butter2 cup
Basil (chopped fresh)2 cups
Ricotta2.5 cups
Grated ParmesanDirections:
1
Special equipment: a large piping bag Heat 2 tablespoons of oil in a large saucepot over medium heat
2
Cook the sausage, breaking it up into small pieces, until browned and caramelized, 8 to 10 minutes
3
Remove the sausage to a paper towel-lined plate and reserve for the filling
4
Add the remaining 2 tablespoons of oil to the pot and cook the onion until softened and translucent
5
Add the garlic and cook for 1 minute
6
Stir in the tomato paste and cook for 1 minute (the tomato paste will turn a deep maroon color)
7
Add the crushed tomatoes, sugar, bay leaves, 1 1/2 teaspoons salt and a pinch of black pepper
8
Bring to a simmer, reduce the heat to low and cook for 30 minutes
9
Melt the butter into the sauce, remove the bay leaves and stir in 1/3 cup of basil
10
Remove the sauce from the heat and allow to cool to room temperature, 40 minutes
11
For the filling: mix together the ricotta, reserved sausage, the remaining 1/3 cup basil, 1 1/2 cups mozzarella, 1 1/2 cups Parmesan, 1 teaspoon salt and pepper to taste
12
Fold in 1 cup of the cooled tomato sauce
13
Place the filling in a large piping bag and refrigerate for 30 minutes
14
Preheat the oven to 375 degrees F
15
Bring a large pot of salted water to a boil
16
Cook the manicotti shells until they have softened slightly but still hold their tubular shape, 5 minutes
17
Pour half of the tomato sauce into a 9-by-13-inch baking dish
18
Fill each shell with the ricotta mixture
19
Place the filled shells in the baking dish
20
Pipe any extra filling along the ends of the shells in the dish
21
Top with the remaining tomato sauce and sprinkle the remaining 1 1/2 cups mozzarella and 1 cup Parmesan over the top
22
Cover the baking dish with foil and bake until the sauce begins to bubble, 40 minutes
23
Remove the dish from the oven, remove the foil and turn the oven to broil
24
Put the manicotti back into the oven to broil until the cheese is browned and bubbling, 2 to 4 minutes
25
Let cool slightly before serving