I wanted to create my ideal version of a stuffed manicotti, which requires a fantastic filling and a meat sauce to die for. This recipe is the final result, and I don’t mind saying it’s a huge success!
—SHALIMAR WIECH GLASSPORT, PA
PREP: 45 MIN. • COOK: 4 HOURS • MAKES: 7 SERVINGS
1/2 pound medium fresh mushrooms, chopped
2 small green peppers, chopped
1 medium onion, chopped
1 1/2 teaspoons canola oil
4 garlic cloves, minced
3/4 pound ground sirloin
3/4 pound bulk Italian sausage
2 jars (23 1/2 ounces each) Italian sausage and garlic spaghetti sauce
1 carton (15 ounces) ricotta cheese
1 cup minced fresh parsley
1/2 cup shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
2 large eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 package (8 ounces) manicotti shells
1. In a large skillet over medium-high heat, saute the mushrooms, peppers and onion in oil until tender. Add the garlic; cook 1 minute longer. Remove from pan.
2. In the same skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in mushroom mixture and spaghetti sauce; set aside.
3. In a small bowl, combine ricotta cheese, parsley, 1/4 cup mozzarella cheese, 1/4 cup Parmesan cheese, eggs and seasonings. Stuff into uncooked manicotti shells.
4. Spread 2 1/4 cups sauce onto the bottom of a 6-qt. slow cooker. Arrange five stuffed manicotti shells over the sauce; repeat this two times, using four shells on the top layer. Top with the remaining sauce. Sprinkle with the remaining cheeses. Cover and cook on low for 4-5 hours or until the pasta is tender.
BAKE OPTION Spread half of the sauce mixture into a greased 13x9-in. baking dish. Arrange the stuffed manicotti shells in a single layer over sauce. Top with remaining sauce. Cover and bake at 375° for 45-55 minutes or until pasta is tender. Uncover; sprinkle with remaining cheeses. Bake 10-15 minutes longer or until cheese is melted. Let stand 5 minutes before serving.