Stuffed Manicotti

Stuffed Manicotti
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Stuffed Manicotti

Stuffed Manicotti

Two versions - One with Italian Sausages and One with Chicken & Herbs
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 1842kcal
Author lonajean

Ingredients

Italian Sausage Version:

  • 2 chicken Italian sausages
  • 1/2 sweet onion diced
  • 3/4 yellow bell pepper diced
  • 8 oz ricotta cheese
  • 1/4 cup heavy cream
  • 1/2 tsp Italian seasoning
  • salt & pepper to taste
  • 1 jar Prego traditional sauce
  • 1/2 box Barilla manicotti shells
  • 1/3 lb grated mozzarella

Chicken & Herb Version:

  • 2 chicken and herbs I think. I got them at sprouts.
  • 1 box frozen chopped spinach defrosted
  • 6 button mushrooms sliced
  • 8 oz ricotta
  • 1/4 cup heavy cream
  • salt & pepper to taste
  • garlic powder to taste
  • 1/2 box manicotti par cooked
  • 2/3 lb mozzarella grated
  • 1 jar of Alfredo sauce or homemade like I use ?

Instructions

Italian Sausage Version:

  • Sauté onions and peppers in olive oil for 2 minutes.
  • Add sausage (out of casings) and cook until just done, put on plate to cool.
  • While cooking that…put ricotta in mixing bowl with cream, Italian seasoning, and some salt & pepper. Put about 1/3 cup mozzarella in too!
  • When meat and veggies are done, put into a food processor and pulse until it looks like wet sand. Let cool.
  • When cool…mix everything together and add a tbls of prego to mix and put 3/4 of mixture into a quart zip top bag.
  • Cover bottom of small rectangular or square pan with enough sauce to cover the bottom.
  • Snip off on corner of bag and pipe into uncooked shells then lay in pan. It’s 7 of them.
  • Top generously with sauce and half of remaining mozzarella.
  • Bake at 350 (preheated) for 30-45 minutes.
  • Let stand a few minutes before plating and enjoy!

Chicken & Herb Version:

  • Start with cooking spinach and mushrooms. Add a pinch of salt. When they’ve released their water, pour into a paper towel lined strainer.
  • Start cooking sausages out of casings.
  • As soon as you can, start squeezing the water from the spinach/mushroom mixture then add to sausage.
  • When the meat is just done, pop it all into the processor and pulse it to the sand consistency.
  • While cooking mix the ricotta just like the other pan adding Alfredo sauce.
  • Build them the same way and cook for the same amount of time at the same temp.

Nutrition

Calories: 1842kcal | Carbohydrates: 69g | Protein: 130g | Fat: 116g | Saturated Fat: 49g | Cholesterol: 504mg | Sodium: 2473mg | Potassium: 2074mg | Fiber: 7g | Sugar: 14g | Vitamin A: 11498IU | Vitamin C: 66mg | Calcium: 1006mg | Iron: 9mg
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