Meaty Cheese Manicotti

Meaty Cheese Manicotti

Photo by Tufgrlz B.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    (8-ounce) package uncooked manicotti shells

  • ½

    pound hot Italian sausage

  • ½

    pound ground round

  • 1

    medium onion, chopped

  • ½

    cup dry white wine

  • 2

    cups whipping cream

  • 1

    teaspoon dried Italian seasoning

  • ½

    teaspoon salt

  • ½

    teaspoon pepper

  • 1

    (14½-ounce) can diced tomatoes with basil, garlic, and oregano, drained

  • 2

    cups (8 ounces) shredded mozzarella cheese

  • ¾

    cup shredded Parmesan cheese

Directions

Cook pasta according to package directions; rinse in cold water. Drain. Place in a single layer on a wire rack; set aside. Remove casings from sausage, and discard. Cook sausage, ground round, and onion in a large skillet, stirring until meat crumbles and is no longer pink. Drain and set aside. Add wine to skillet, stirring to loosen browned bits; bring to a boil. Add whipping cream and next 3 ingredients; reduce heat, and simmer, stirring often, 15 minutes or until thickened. Remove from heat; cover and set aside. Combine meat mixture, tomatoes, and mozzarella cheese. Spoon mixture evenly into 12 manicotti shells; arrange shells in a lightly greased 13- x 9-inch baking dish. Bake, covered, at 350° for 20 minutes. Uncover and pour cream mixture evenly over shells; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 10 more minutes. Broil, 5 1/2 inches from heat, 2 to 3 minutes or until cheese is lightly browned.


Nutrition

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