Welcome ‘Em Home with Meaty Cheesy ManicottiPosted: August 5, 2011
My boy has been gone for the last few days, down to the Rivah with a friend. The house was so quiet without him. To show him how happy I was to have him back, I knew immediately what the dinner menu would be. Another Southern Living find from several years back, Meaty Cheesy Manicotti is his most requested meal (besides pizza).
I did not grow up stuffing manicotti shells, so this dinner takes me a bit longer to concoct than I usually like to spend. Does anyone have any stuffing tips? Other than getting the pasta filled, the dish is straight-forward but flexible enough that you can sneak in some spinach or other chopped veggies to the meat mixture and maybe get away with it. Unfortunately, my fifteen-year old is getting a little too sharp for that trick. He called me on it the last time I tried slipping some spinach in under the pretext of basil. The basic recipe calls for
- 1 (8-ounce) package uncooked manicotti shells
- 1/2 pound Italian sausage
- 1/2 pound ground beef
- 1 medium onion, chopped
- 1/2 cup dry white wine
- 2 cups whipping cream
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano, drained
- 2 cups (8 ounces) shredded mozzarella cheese
- 3/4 cup shredded Parmesan cheese
Cook pasta according to package directions; rinse in cold water. Drain. Place in a single layer on a wire rack; set aside.
Remove casings from sausage, and discard. Cook sausage, ground round, and onion in a large skillet, stirring until meat crumbles and is no longer pink. Drain and set aside.
Add wine to skillet, stirring to loosen browned bits; bring to a boil. Add whipping cream and next 3 ingredients; reduce heat, and simmer, stirring often, 15 minutes or until thickened. Remove from heat; cover and set aside.
Combine meat mixture, tomatoes, and mozzarella cheese. Spoon mixture evenly into 12 manicotti shells; arrange shells in a lightly greased 13- x 9-inch baking dish. (I scatter any extra meat mixture in between the filled shells.)
Bake, covered, at 350° for 20 minutes. Uncover and pour cream mixture evenly over shells; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 10 more minutes. Broil, 5 1/2 inches from heat, 2 to 3 minutes or until cheese is lightly browned.
Serves 6. (from Traci Meador, Hermitage, Tennessee, Southern Living FEBRUARY 2005.)
Meaty Cheesy Manicotti is a wonderfully delicious way to welcome home your wandering family. Enjoy!
All photos by Avad Fan.