Manicotti
 
1/2 cup  fresh snipped parsley
1/2 cup  snipped parsley
12   manicotti noodles
1 lb.  italian sausage
1   32oz jar prego extra chunky spaghetti sauce
1 small  can tomato paste
2   eggs
2 large  onions, diced
1 large  bell pepper, seeded and diced
1 Tbsp  dried basil leaves, crushed
  salt and white pepper to taste
2   cartons ricotta cheese
1/4 cup  shredded parmesan cheese
1 cup  shredded mozzarella cheese
5 clove  garlic, peeled and minced
2 tsp  garlic powder
1 tsp  sugar or more to taste
2 Tbsp  olive oil
 
chunk up meat into 2" pieces, cook and brown over medium heat until when 
pierced with fork juices run clear. remove from skillet and set aside. 
in a 4-qt. dutch oven, heat olive oil. add tomato paste and fry stirring 
constantly until all the oil is incorporated into paste. add garlic and 
diced onion and peppers. continue frying and stirring until onions and 
peppers are tender. do not burn or this mixture will taste bitter. add 3 
tomato paste cans of hot water, one at a time stirring in well after each 
addition. add jar of prego and 1/2 empty jar of hot water. stir well. 
add 
sausage back to sauce with salt, pepper and sugar. add basil. bring to 
boil, stir well, cover and reduce heat to simmer. 
 
cook manicotti noodles while sauce is cooking. cook noodles according to 
directions on package. when done remove from water and put in pan of ice 
water that is big enough for noodles can lay flat. leave sitting in water 
until sauce is cooked. sauce should cook about 2 hours at a simmer, 
covered. 
when sauce and noodles are done, get out your pan you use for lasagna. 
spray with non-stick spray. preheat oven to 350 degrees. 
in a medium sized bowl, mix together ricotta cheese with snipped parsley, 
garlic powder, 2 eggs, salt and white pepper lightly and shredded parmesan 
cheese. stir together until well blended. 
 
to assemble noodles: 
drain and lay a manicotti noodle in front of you. with a knife, slit 
noodle 
open from top to bottom. lay noodle open. 
put one 12th of filling 
down center of noodle. bring side up over filling, overlapping sides of 
noodles slightly. lay seam side down in prepared pan. make sure you've 
put 
a couple of ladles full of sauce in bottom of pan before noodles go in. 
repeat with all noodles, do not stack noodles on top of each other. ladle 
sauce and meat over noodles, use plenty because you don't want your 
noodles 
to be dry. if you have some sauce left over, freeze it for a little 
spaghetti sometime. 
place manicotti in oven uncovered, you might want to set this on a foil 
lined cookie sheet you have preheated to catch any slop overs. cook for 
45 
minutes uncovered, then add the mozzarella cheese and bake 15 more 
minutes. 
 
have a salad and garlic bread to go with and you have a delicious meal. 
this freezes well for any leftovers. 
will serve: 6 
bonapetit' pattyg from missouri 
 
 
-- 
(ID: 7736) Mirror: rec.food.recipes: Mon, May 10, 2004


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