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dawn fulton
By dawn fulton

My Manicotti

1 step
Prep:30minCook:45min
The picture was taken after we'd eaten so it was cold. It was very very good.
Updated at: Thu, 17 Aug 2023 05:05:09 GMT

Nutrition balance score

Unbalanced
Glycemic Index
48
Low
Glycemic Load
32
High

Nutrition per serving

Calories961.3 kcal (48%)
Total Fat49.6 g (71%)
Carbs66.3 g (25%)
Sugars14.7 g (16%)
Protein61.3 g (123%)
Sodium2785.4 mg (139%)
Fiber5.3 g (19%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Add sausage to skillet over medium heat. Break up sausage and when half way cooked add onions, spinach and Italian seasoning. Cook till onions are translucent then add garlic and cook for an additional minute. Remove from heat, drain and set aside. Put Cottage Cheese, 2/3rds the Mozzarella, 2/3rds the Parmesan, eggs and 4 torn fresh basil leaves in food processor and pulse till creamy. Cook Manicotti till al dentรฉ. Package says 7 minutes, I cooked for about 4 1/2 minutes. When done run Manicotti under cold water to stop the cooking process. Set on parchment to dry out a little bit While Manicotti is drying combine the cheese and sausage mixture. Spread about 1/2 cup Rao's in bottom of 9x13 pan. Start filling Manicotti. For me the easiest way is by hand. VERY important: When placing stuffed Manicotti in pan make sure they DO NOT touch. Other wise it's very difficult to get them out of the pan intact. If necessary use 2 pans. Pour remaining Rao's over manicotti, cover pan with foil and put in a preheated 375 oven for 30 minutes or till bubbly. Take foil off and spread remaining Parmesan and Mozzarella over the top. Put back in oven till cheese melts. Let dish rest for 5 minutes before dishing up. My stove runs cold so I cooked for 45, plus another 15 for the cheese to melt. I found the salt the Manicotti got from the cooking water and cheeses was sufficient. When making for Megan do 2/3 hot and 1/3 mild sausage.

Notes

1 liked
0 disliked
Delicious
Makes leftovers
Special occasion
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