Few things in life are more frustrating than trying to fill manicotti pasta without making a mess. Thankfully, this manicotti-lasagna hybrid will save you the hassle!
INGREDIENTS
-1 box manicotti pasta
-1 lb hot Italian sausage
-1/2 white onion
-1 28oz can whole tomatoes
-1/2 6oz can tomato paste
-3 cloves garlic
-1 tsp dried basil
-1 tsp dried oregano
-1/4 tsp red pepper flakes
-Salt & Pepper
-15oz Ricotta
-1 egg
-1 5oz container spinach
-1 clove garlic
-Salt & Pepper
-Shredded mozzarella cheese
DIRECTIONS
1. Bring a large pot of salted water to a boil and preheat the oven to 400 degrees. Cook the manicotti noodles in the boiling water according to package directions and drain once cooked.
2. Small dice the white onion and saute in a skillet with a small amount of olive oil until the onions are soft and translucent. Wilt the spinach in a pot.
3. Add the cooked onions and the can of whole tomatoes to a food processor and pulse several times.
4. Remove the wilted spinach from the pot and mix with the ricotta, egg, 1 clove of grated garlic, and season with salt and pepper. Refrigerate until ready to use.
5. In the same pot used to wilt the spinach, cook the hot Italian sausage until browned. Once cooked through, add the tomato paste, 3 cloves of grated garlic, the tomato/onion mixture from the food processor, basil, oregano, red pepper flake, and season to taste with salt and pepper. Simmer the homemade meat sauce for about 10 minutes.
6. To construct the baked manicotti layer the following: (1) a thin layer of meat sauce in the bottom of a baking pan, (2) half of the manicotti noodles, (3) the ricotti/spinach mixture, (4) another meat sauce layer, (5) the other half of the manicotti noodles, (6) the rest of the meat sauce, and (7) shredded mozzarella cheese.
7. Cover with foil and bake for 20 minutes. Then remove the foil and broil for a few minutes to brown the cheese topping.
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