Cheese and Sausage Manicotti
Manicotti stuffed with Sweet Italian sausage and Cheese
Manicotti & Cannelloni - Lidia's Italian Table (S1E14)
Lidia cooks her mother Erminia’s and daughter and daughter Tanya’s favorite“Italian-American” recipes: Bubbly hot, cheese-filled Manicotti and aromatic savory Spinach-Meat Cannelloni, served right from the oven in a sizzling old-style baking dish. On the side, Lidia’s Italian “tri-colore” salad: Arugula, Tomato, Mozzarella.
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Beef and Cheese Manicotti
This authentic Italian manicotti recipe is easy to assemble and full of classic flavors. Make this comfort food meal in just under an hour!
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Ingredients
14 manicotti pasta shells (8 ounce package)
3 cups spaghetti (marinara sauce)
2 tbsp butter cut into pieces
Filling
4 tsp olive oil
1 medium onion diced
2 garlic cloves minced
1/2 lb ground beef
1/2 lb ground pork
1/2 tsp salt
1/2 tsp black pepper
15 oz whole milk ricotta cheese
3 1/2 cups mozzarella shredded, divided
1 cup Parmesan cheese grated, divided
1/4 cup fresh Italian parsley chopped
1/4 tsp ground nutmeg
Instructions
In a skillet over medium heat, add 2 teaspoons of the olive oil, onion, garlic and ground beef and pork. Season with salt and pepper. Brown the meat and the onion, about 5 minutes. Remove from the heat, and cool to mix with cheese filling.
Cook the manicotti in a large pot of heavily salted boiling water for 6 minutes. Drain and gently toss with a little olive oil to keep from sticking and allow to cool.
Combine ricotta cheese, 2 cups mozzarella cheese, 1/2 cup Parmesan, parsley and nutmeg.
Mix well and stir the cooled meat mixture into the cheese mixture. Set aside.
Preheat the oven to 350°F.
Drizzle the remaining 2 teaspoons of oil in a 13x9 baking dish to coat. Spoon 1 1/2 cups of the spaghetti (marinara) sauce over the bottom of the dish.
Either place all of the meat/cheese mixture in a Ziploc bag and cut off one corner to squeeze filling into shells, OR carefully spoon filling in each manicotti by hand.
Arrange in a single layer in the prepared dish and spoon the remaining sauce over. Sprinkle the remaining 1 1/2 cups of mozzarella cheese and remaining 1/2 cup of Parmesan over the stuffed pasta. Divide the butter pieces evenly over top.
Bake the manicotti, uncovered, for about 30 to 35 minutes. Let the manicotti stand 5 minutes before serving.
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Spicy Sausage Manicotti Recipe | RadaCutlery.com
- Spicy Sausage Manicotti Recipe
An easy no fuss meal, because you don't need to cook the pasta beforehand. Wonderful pasta tubes filled with a mix of ricotta and parmesan cheeses with a hint of green chilies smothered with a tomato marinara sauce infused with spicy Italian sausage.
Ingredients:
½ lb. bulk spicy Italian sausage
1 ½ T. chopped fresh parsley
1 (15 oz.) can crushed tomatoes
½ tsp. Italian seasoning
1 ½ C. marinara sauce
¼ tsp. salt
1 egg, beaten
¼ tsp. garlic powder
1 ½ C. ricotta cheese
¼ tsp. pepper
1/3 C. grated Parmesan cheese
12 uncooked manicotti shells
1 (4 oz.) can diced green chilies
¼ C. shredded mozzarella cheese
Video Transcript:
Hi, Kristy in the Rada kitchen, today I'm making a recipe for Spicy Sausage Manicotti. This is a recipe out of our 9 x 13: A Plan for Your Pan recipe book. It's full of recipes for everything you can make from a 9 x 13 pan, everything from comforting casseroles to delicious desserts, so lets get started.
So in a saucepan on the stove I have a half pound of Italian sausage cooking. And to that we're going to add a 15 ounce can of crushed tomatoes and a cup and a half of marinara sauce. In my large pan or skillet I cooked the half pound of Italian sausage. This is the Rada Food Chopper, it works really good at chopping the food while it's cooking. So for now I'm going to just drain the sausage onto some paper towels. Now in this same pan we're going to add the crushed tomatoes and the marinara sauce. This is the Rada Quick Mix Marinara Sauce. It is so good. You get the dry ingredients and add some tomato paste and some tomatoes diced or crushed. We're going to bring this to a boil. Once it gets to a boil we're going to reduce the heat and cover it and let it simmer for 10 minutes.
So now that our sauce is simmering we're going to mix up the filling to put in our manicotti shells. In a large bowl take a cup and a half of ricotta cheese and to that we're going to add a beaten egg and a 4 ounce can of diced green chilies. And then a third cup of grated parmesan cheese. They call this spicy manicotti and these are going to give it that extra spice. And now to give it nice color we're going to add a tablespoon and a half of fresh parsley. Now the best way to cut fresh parsley is to bunch it up and then take a nice French Chef knife and cut.
Now that we've added our parsley we're going to add some seasonings. We're going to add half a teaspoon of Italian seasoning, a fourth teaspoon of salt, and a fourth teaspoon of pepper. And then a fourth teaspoon of garlic powder. The best way I've found to fill these little shells is to take a gallon size freezer bag and put the filling in the bag, take scissors, cut a quarter inch out of the bag, then have a 9 x 13 inch pan ready, this is the Rada stoneware pan so you don't have to pre-season it, if you're using a metal or glass one you'll want to spray it with some cooking spray. You're just going to fill our shell with the filling. All of these Rada products are available as a fundraising option. Your group, sports team, club, school, church, can sell these useful kitchen tools and you'll keep 40% of the profits.
Now, in your prepared pan, you're going to take a cup of that sauce that we simmered on the stove, we're going to spread this evenly on the bottom of that 9 x 13 pan. Then we're going to set our filled shells on top of that. Now on our shells we're going to sprinkle our cooked sausage and then the remaining sauce. We're going to cover our pan with aluminum foil and then bake this in a pre-heated, 375 degree oven for 50 minutes, we're going to take the tin foil off after 50 minutes and sprinkle a fourth cup of mozzarella cheese over the top and then bake another 10 minutes.
And that's one of the delicious recipes in our cook book 9 x 13: A Plan for Your Pan. We also use the Rada Quick Mix Marinara Sauce. Enjoy!
End of Video Transcript:
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Rada Cutlery kitchen products are available locally from Fundraising Groups and Independent Sellers or on the Rada Kitchen Store web site. Each year approximately 19,000 non-profit groups make 40% fundraising profit selling Rada Cutlery.
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How to make Manicotti - Manicotti with Italian Sausage and Spinach
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Best Manicotti Recipe Ever
Manicotti (the Italian-American version of cannelloni) are stuffed pasta tubes filled with creamy ricotta, mozzarella, and various other ingredients. I made a basic but super tasty one with the addition of egg, parsley, Pecorino Romano, and Parmigiano Reggiano cheese. This is part 5/5 of the Sunday Dinner series.
WATCH THE FULL SUNDAY DINNER SERIES!
ALSO, WATCH THE FULL MEAT SAUCE SERIES!
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Wood Cutting Board:
Most Used Chef's Knife:
12 Quart Pasta Pot:
Mixing Bowls:
Pasta Spider:
Frantoia Olive Oil 3 Liter:
Frantoia Olive Oil 1 Liter:
Sclafani Crushed Tomatoes:
Cento Plum Tomatoes:
PRINTABLE RECIPE:
INGREDIENTS:
▪8 ounces manicotti tubes
▪5 cups Sunday sauce * from episode 1*
or a quick marinara
▪1 pound ricotta
▪1 pound block mozzarella - 1/3 grated, 2/3 cut into small cubes
▪1/2 cup grated Pecorino Romano - grated
▪1/2 cup Parmigiano Reggiano
- grated
▪1 large egg
▪1/2 cup minced fresh parsley
▪salt and pepper to taste
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