Italian-Style Manicotti
		
	
	1 lb        link Italian sausage
	1/4 cup     water
	1 lb        ground beef
	1           medium onion, chopped
	3 10 3/4-oz cans tomato purée
	1 6-oz can  tomato paste
	1 tsp       dried whole basil
	1/2 tsp     pepper (ground white)
	1 cup       water
	1 8-oz pkg  manicotti shells
	2 16-oz     cartons ricotta or cottage cheese
	1 8-oz pkg  mozzarella cheese, diced
	2           eggs, lightly beaten
	3/4 tsp     dried whole basil
	1/2 tsp     salt
	2 tbs       chopped fresh parsley (optional)
	Grated Parmesan cheese
	
	Place sausage and 1/4 cup water in a large heavy skillet; cover and cook 
	over medium heat 5 minutes.  Uncover sausage, and brown well; drain on paper 
	towels, and set aside.
	
	Drain drippings from skillet, if necessary.  Cook ground beef and onion in 
	skillet until meat is browned, stirring to crumble; drain.  Stir in tomato 
	purée and next 4 ingredients.  Cover, reduce heat, and simmer 45 minutes,
	stirring occasionally.
	
	Cut sausage links into bite-size pieces, and add to sauce; cook 15 minutes, 
	stirring occasionally. 
	
	Cook manicotti shells according to package directions. Combine ricotta and 
	next 5 ingredients; stuff cheese mixture into manicotti shells.
	
	Spoon half of sauce into a lightly greased 13  x  9  x 2-inch baking dish.  
	Arrange stuffed shells over sauce. Spoon remaining sauce over shells; sprinkle 
	with Parmesan cheese.
	 
	Bake at 350 degrees for 20 minutes or until thoroughly heated.  Let stand 5 
	minutes before serving.
	
	NOTE:  Stuffed manicotti may be frozen before baking. Wrap securely, and 
	freeze.  To cook, cover with aluminum foil, and bake frozen manicotti at 
	375 degrees for 1 hour; uncover and bake an additional 15 minutes.


	
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