This is a recipe I created after tasting something similar at a local restaurant. The stuffed pasta tubes freeze easily, allowing dinner to be ready faster. I generally make my pasta tubes and spaghetti sauce from scratch, but to shorten preparation time, manicotti tubes and jarred spaghetti sauce will work too.
Ingredients
Cheese Sauce
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whipping cream
- ½ cup shredded fontina cheese
- ½ cup shredded mozzarella cheese
- ¼ cup shaved Parmesan cheese
- 1 (8 ounce) package manicotti shells
- 1 (20 ounce) package Italian turkey sausages, casings removed
- 1 (24 ounce) jar roasted garlic spaghetti sauce (such as Barilla®), divided
- ½ teaspoon granulated garlic
- ½ teaspoon Italian seasoning
- 2/3 cup shredded mozzarella cheese
- cooking spray
Directions
Step 1
Bring a large pot of salted water to a rolling boil. Cook manicotti until tender yet firm to the bite, about 7 minutes.
Step 2
Meanwhile, heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain excess grease.
Step 3
Drain manicotti tubes and allow to cool. Add 2 cups spaghetti sauce, garlic, and Italian seasoning to the sausage; simmer for about 10 minutes.
Step 4
Cut manicotti tubes open and lay flat. Place about 3 tablespoons of the sausage mixture and some mozzarella cheese down the middle. Roll up tubes.
Step 5
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9×13-inch casserole dish.
Step 6
Melt butter in a medium saucepan over medium heat. Whisk in flour until a smooth paste forms. Slowly pour in cream, whisking to prevent any lumps. Cook until thickened, about 5 minutes. Add fontina, mozzarella, and Parmesan cheeses; whisk thoroughly to blend.
Step 7
Pour 1/2 of the cheese sauce into the prepared casserole dish. Place stuffed tubes seam-side down over the sauce. Pour remaining cheese sauce on top. Pour remaining spaghetti sauce down the middle of the casserole dish.
Step 8
Bake in the preheated oven until golden, 20 to 25 minutes.
Cook’s Notes:
I use turkey sausage, but feel free to use pork sausage.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 569 | |
% Daily Value * | |
Total Fat44g | 56% |
Saturated Fat22g | 111% |
Cholesterol162mg | 54% |
Sodium1146mg | 50% |
Total Carbohydrate23g | 8% |
Dietary Fiber1g | 3% |
Total Sugars2g | |
Protein23g | |
Vitamin C0mg | 2% |
Calcium205mg | 16% |
Iron2mg | 9% |
Potassium263mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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