Beef and Sausage Manicotti
Ingredients
The filling
-
¾
lb
95% lean ground beef
-
¾
lb
hot Italian poultry sausage
-
1
cup
finely diced mushrooms
-
½
cup
finely diced green peppers
-
1
clove
garlic, minced
-
1 ¼
cup
fat free Ricotta cheese
-
1
tablespoon
thinly sliced fresh basil
The pasta
The sauce
-
1
teaspoon
olive oil
-
½
cup
chopped onions
-
2
cloves
garlic, minced
-
2
cups
canned crushed tomatoes
-
8
oz
can tomato sauce
-
6
oz
can tomato paste
-
1
tablespoon
thinly sliced fresh basil
-
1 ½
teaspoons
Italian seasoning
-
¾
teaspoon
salt
-
¾
teaspoon
sugar
-
1
bay leaf
The topping
-
¾
cup
shredded 2% Mozzarella cheese
Instructions
- Preheat the oven to 350°F and prepare a 9x13 casserole dish with cooking spray.
- In a skillet, cook the ground beef and sausage, breaking them into small pieces until nearly cooked through, then add mushrooms and green peppers until softened.
- Stir in minced garlic, cook for another minute, then transfer to a bowl to cool. Once cooled, mix in Ricotta cheese and basil.
- Boil salted water and cook manicotti noodles according to package instructions, then drain and rinse.
- In a saucepan, heat olive oil and sauté onions until softened, then add minced garlic and cook for another minute.
- Add crushed tomatoes, tomato sauce, tomato paste, basil, Italian seasoning, salt, sugar, and bay leaf to the onion mixture, simmer for about 15 minutes, and remove the bay leaf.
- Spread ⅔ cup of sauce in the bottom of the prepared baking dish, stuff manicotti with the meat mixture, and place in the dish.
- Cover with remaining sauce and sprinkle with Mozzarella cheese.
- Bake for 35-40 minutes until heated through and bubbly.
Nutrition Facts (estimated)
Servings
7 (2 piece) servings
Calories
385
Total fat
9g
Total carbohydrates
42g
Total protein
33g
Sodium
0mg
Cholesterol
0mg
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