Send to printer

Hearty Manicotti

Prep Time: 30

Cook Time: 30

Serves: Serves: 8

Ingredients

• 1 lb. Italian sweet sausage links
• 1 lb. ground beef
• 1 medium onion, chopped
• 2 cans (8 oz. each) tomato purée
• 1 can (6 oz.) tomato paste
• 1 tsp. sugar
• 1/2 tsp. pepper
• 1-3/4 tsp. dried basil, divided
• Salt
• 2 cups (15 oz.) Sargento® Whole Milk Ricotta Cheese
• 2 cups (8 oz.) Sargento® ChefStyle Shredded Mozzarella Cheese
• 1 pkg. (12 oz.) manicotti shells, cooked
• 2 Tbsp. chopped parsley
• Sargento® Grated Parmesan Cheese

Directions

• Combine 1/4 cup water and sausage in large covered saucepan; cook over medium heat 5 minutes. Uncover and allow sausage to brown well. Drain sausage on paper towels; set aside.

• Brown beef and onion in same saucepan over medium heat; drain. Stir in tomato purée, tomato paste, sugar, pepper, 1 teaspoon basil, 1 teaspoon salt and 1 cup water; cover and simmer 45 minutes.

• Cut sausage into bite-size pieces; add to beef mixture. Simmer 15 minutes, stirring occasionally.

• Combine Ricotta and Mozzarella cheeses, parsley, 3/4 teaspoon basil and 1/2 teaspoon salt in large bowl. Spoon into cooked shells; set aside.

• Spoon half of meat sauce into large shallow baking pan. Arrange half of the cheese-stuffed shells. Spoon remaining meat sauce over shells, reserving 3/4 cup. Arrange remaining shells in pan and cover with reserved sauce. Sprinkle with Parmesan cheese. Bake in preheated 375°F oven 30 minutes or until heated through.