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Basil Parsley Italian Sausage Stuffed Manicotti a la Rob

 

 

Ingredients:

 

1 container (14) uncooked manicotti

1 tbsp salt for pasta cooking

 

1 lb fresh sweet Italian sausage (substitute hot if you like spicy things)

1 container (32 oz) part skim ricotta cheese

2 cups shredded mozzarella

1 cup shredded parmesan

 cup peccorino romano

 cup grated parmesan

10 fresh basil leaves

handful (around 2/3 cup) fresh parsley

1 egg

fresh ground pepper to taste

around 1 tbsp salt to taste for stuffing

 

1 can premade spaghetti sauce (prefer Barilla)

1 can (~32 oz) crushed tomatoes

1 green bell pepper, finely chopped

1 red bell pepper, finely chopped

1 large red onion, finely chopped

2 tbsp pre-minced garlic (or mince around 8-10 cloves)

2/3 cup good red wine (merlot or cabernet work well)

 

Topping:

1 cup shredded mozzarella

1/2 cup shredded parmesan

  cup peccorino romano

  cup grated parmesan

 

Required Gear

 

9x13x2 baking dish

large pasta pot

aluminum foil

food processor (not mandatory, but makes things easier)

 

Details, Details:

 

Preheat oven to 350.  brown sausages, set aside to cool.  Boil one gallon of water with 1 tbsp salt.  While browning sausages, cut peppers and onion.  When water is boiling, add manicotti and cook per box directions; drain gently; carefully place out to cool on aluminum foil.  Start simmering sauce; add veggies and wine and garlic; allow to simmer for around 20-30 mins, then turn down heat.  While sauce is simmering, put parsley and basil into food processor and puree.  Cool off sausages with water if necessary.  Cut sausages in half and dump in food processor; chop; add cheeses; puree until mixture is even; make a little hole in cheese and add raw egg, pepper, and salt so that mixture is even; puree some more.

 

Go Stuff Yerself

 

Dump about 1/3-1/2 of sauce into bottom of baking dish, making sure to cover the entire bottom (always a good philosophy).  Using a teaspoon and yer fingers, stuff the now-cool manicotti with the basil/parsley/cheese mixture; place each immediately into the pan on top of the sauce; when the dish is full, you can take the rest of the empty shells, stuff them, place them into a zippered bag, remove air, and freeze.  Dump rest of sauce on top of manicotti.  Add topping cheeses and cover dish with aluminum foil.  Bake covered at 350 for around 30 minutes; uncover; bake for additional 15 minutes; broil for around 3-4 minutes until topping cheeses just start to turn brown; remove carefully from oven and allow to cool for around 10 minutes before serving.   

 

Ideal serving suggestion:

 

Of course, having crushed red pepper and extra grated parmesan goes without saying, so I won't.  Most excellent sides:  garlic bread (Italian bread with butter + garlic powder + Emeril's Italian Essence, toasted in toaster oven or broiled x 2-3 minutes) + Salad of choice + red wine

 

 

 

 

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