Prep time: 45 min
Cook time: 1 hour, 15 min- 2 hours
Ready in: 2- 3 hours
Serves: 8
Ingredients:
SAUCE:
1/4 c. olive oil
10 large cloves garlic- sliced, chopped
3 (28 oz.) cans whole, peeled tomatoes- pureed
1 small bunch fresh basil
4 tsp. salt
1 tsp. red pepper flakes
1/2 c. dry white wine
MANICOTTI:
1 box jumbo pasta shells
1/2 lb. pancetta- fried crisp, drained well
1 lb. Italian sausage- browned
10 oz. fresh spinach- chopped, cooked, drained well
1/2 c. fresh basil- chopped finely (+ more for garnish)
1 med. onion- chopped, sauteed until transparent
2- 3 large cloves garlic- minced
1/2 c. Parmesan cheese- grated
15 oz. whole milk ricotta cheese
1 egg
1 tsp. onion powder
1 T. Italian seasoning
1 T. fennel seeds
1 tsp. nutmeg
1 tsp. pepper
1/2 c. butter- sliced thinly
16 oz. buffalo mozzarella cheese- sliced
4- 6 oz. Asiago cheese- grated
Directions:
- Heat oil in a medium saucepan over medium-high heat
- Saute garlic, stirring until lightly golden
- Add remaining sauce ingredients
- Bring to a boil
- Reduce heat and simmer, uncovered, until thickened, about 45- 60 min
- Cook pasta shells according to package directions and drain well on clean towels
- While they’re draining, pour about 1/2 (total) of marinara sauce into the bottoms of a 9 x 13" glass baking dish and an 8 x 8" glass baking dish
- In a big mixing bowl, combine pancetta, sausage, spinach, basil, onion, garlic, parmesan, ricotta, egg, and seasonings
- Mix well
- Carefully stuff shells with about 1 heaping T. of filling in each
- Line the baking dishes with the shells until all of the pasta and filling are used up
- Pour remaining marinara over top, covering evenly
- Top with slices of butter and mozzarella
- Sprinkle Asiago over top
- Cover with foil and bake until shells are completely heated through and all the cheese is melty and bubbly, about 30- 45 min
- Serve with a sprinkle of basil as a garnish
*I made a big dish with meat, and a small dish without meat; and I found recipes here and here
No comments:
Post a Comment