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,
Cut sausage links into bite-size pieces, and add to sauce; cook 15 minutes,
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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