1 pound Italian sausage hot or mild, casings removed (I use Trader Joe’s Sweet Italian Chicken Sausage)
1/2 cup onion finely chopped
2 teaspoons minced garlic
15 ounces ricotta cheese (I use Trader Joe’s Whole Milk Ricotta)
1 egg
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1/2 teaspoon kosher salt
Freshly cracked black pepper
For assembly
2 1/2 cups marinara sauce (I use Trader Joe’s Organic Marinara Sauce)
12 manicotti shells (I use 2 (7oz) boxes of Jovial Gluten Free Manicotti)
1 1/2 cups mozzarella cheese
2 tablespoons chopped parsley
Cooking spray
Preheat the oven to 375-F. Coat a 9″x13″ baking dish with cooking spray.
Cook the manicotti in salted boiling water for 1-2 minutes less than the package directions. Drain and cool slightly.
Spread 1 cup of the marinara sauce over the bottom of the pan.
For the filling
Heat olive oil in a large pan over medium heat. Cook, breaking up the meat, for 3-4 minutes.
Add onions; cook for an additional 4-5 minutes or until onions are softened and sausage is browned and cooked through.
Add garlic and cook for an additional 30 seconds. Remove pan from heat.
In a large bowl, stir to combine ricotta cheese, egg, mozzarella, parmesan, salt, and pepper.
Add the meat mixture to the ricotta mixture. Stir until well mixed.
For assembly
Use a spoon or piping bag to fill each manicotti with the meat and cheese mixture.
Arrange the manicotti in a single layer in the baking dish. Pour the rest of the sauce over the top.
For baking
Gluten Free: Cover and bake for 40 minutes. Then, remove cover, sprinkle the mozzarella cheese over the top, then bake for an additional 10 minutes until cheese has browned.
Regular pasta: Cover and bake for 20 minutes. Uncover, sprinkle the mozzarella cheese over the top, then bake for an additional 10 minutes until cheese is melted and browned.
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