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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 16 |
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This is a recipe my mother got from her grandmother who was 1st-generation Sicilian. I've altered it a bit by using sauce from the jar but the main parts of the recipe are intact. There is a bit of prep time but it cooks fairly quickly and tastes wonderful with some garlic bread, a salad, and some light red wine. Also, to make the pasta easier to fill you can use a pastry bag or just cut the end off a ziplock bag. Ingredients:
1/2 lb ground beef |
1/2 lb italian sausage |
1 lb mushroom, sliced |
14 manicotti noodles |
1 cup mozzarella cheese, shredded |
1 cup parmesan cheese, shredded |
1 cup ricotta cheese |
1 cup mayonnaise |
1 (16 ounce) jar spaghetti sauce (you may want to use 2 jars) |
4 garlic cloves, crushed |
oregano (fresh if possible) |
olive oil |
Directions:
1. Saute mushrooms and garlic in olive oil until tender.
2. Add ground beef and sausage and brown.
3. Drain.
4. Boil manicotti noodles according to pkg directions, being careful not to overcook. Aldente is best.
5. Preheat oven to 400°F (350 F Sea level).
6. In large bowl combine mayonnaise, mozzarella, ricotta, 1/2 Parmesan, and ground beef mixture.
7. Stuff manicotti noodles with mixture and place in large glass baking dish. Cover with entire bottle of spaghetti sauce, remaining Parmesan, and oregano.
8. Cover with foil and bake for 20 minutes.
9. Remove foil and continue baking for 15 minutes or until bubbly.
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