Baked Manicotti With Sausage Recipe

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Ingredients:

Serving

2 (28 oz) cans diced tomatoes ( in juice)
2 tbsp extra virgin olive oil
1 lb hot italian sausage
3 medium garlic cloves (minced
1/2 tsp hot red pepper flakes (optional)
3/4 tsp table salt
2 tbsp chopped fresh basil
3 cups part-skim ricotta cheese
4 oz grated parmesan cheese (about 2 cups)
8 oz shredded mozzarella cheese (about 2 cups)
2 large eggs, lightly beaten
3/4 tsp table salt
1/2 tsp ground black pepper
2 tbsp chopped fresh parsley leaves
2 tbsp chopped fresh basil
16 no-boil lasagna noodles ( see note above)

Directions:

For the Sauce: Adjust oven rack to middle position and heat oven to 375 degrees. Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to bowl. Repeat with remaining can tomatoes.
Heat oil in large saucepan over medium-high heat, stirring to break sausage into 1/2-inch pieces, until no longer pink, about 6 minutes. Add garlic and pepper flakes (if using) to sausage, and cook until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes. Stir in basil; adjust seasoning with salt.
For the cheese filling: Combine ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper, and herbs in medium bowl; set aside.
To assemble: Pour 1 inch boiling water into 13 by 9-inch broilersafe baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soup spoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered.
Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element), and heat broiler. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Broil until cheese is spotty brown, 4 to 6 minutes. Cool 15 minutes, then serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4365.36 Kcal (18277 kJ)
Calories from fat	2451.7 Kcal
		% Daily Value*
Total Fat	272.41g	419%
Cholesterol	1086.06mg	362%
Sodium	11296.64mg	471%
Potassium	2851.04mg	61%
Total Carbs	190.69g	64%
Sugars	5.34g	21%
Dietary Fiber	6.03g	24%
Protein	275.09g	550%
Vitamin C	33.6mg	56%
Iron	8.7mg	48%
Calcium	5639.6mg	564%

Amount Per 100 g
Calories	78 Kcal (327 kJ)
Calories from fat	43.81 Kcal
		% Daily Value*
Total Fat	4.87g	419%
Cholesterol	19.41mg	362%
Sodium	201.86mg	471%
Potassium	50.95mg	61%
Total Carbs	3.41g	64%
Sugars	0.1g	21%
Dietary Fiber	0.11g	24%
Protein	4.92g	550%
Vitamin C	0.6mg	56%
Iron	0.2mg	48%
Calcium	100.8mg	564%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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