Lemon Poppy Seed Pound Cake

Sunday, October 25, 2015

Meaty Cheesy Manicoti

Source:  Not Sure
Posted by Lisa

My husband hates pasta...I like it.  So, in an effort to find one he will eat and do so happily, I tried this recipe.  He loved it!  I think it is because it is not tomato based.  It is cream based...so beware.
The next time I make it though, I will probably use large shells instead of manicoti noodles.  It just takes too long to fill the tubes.  

1 (8-ounce) package uncooked manicotti shells
1/2 pound hot Italian sausage
1/2 pound ground round $
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1 medium onion, chopped
1/2 cup dry white wine (I used chicken stock)
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


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.

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