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Manicotti al Forno

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  0 reviews
  • 35 min prep time
  • 1 hr 25 min total time
  • 10 ingredients
  • 6 servings
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Try this hassle-free method for filling pasta shells with a traditional cheese filling, then bake with a sausage-tomato sauce.

Ingredients

12
uncooked manicotti pasta shells
1
lb bulk Italian pork sausage
2
large cloves garlic, finely chopped
1
teaspoon dried oregano leaves
1
jar (26 oz) tomato pasta sauce
1
can (14.5 oz) diced tomatoes with Italian-style herbs, drained
1
egg
1
container (15 oz) part-skim ricotta cheese
3
cups shredded Italian cheese blend or mozzarella cheese (12 oz)
1/4
cup fresh basil leaves, cut into strips

Steps

  • 1 Heat oven to 350°F. Cook pasta shells as directed on package. Drain; rinse with cold water to cool.
  • 2 Meanwhile, in 12-inch skillet, cook sausage, garlic and oregano over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in pasta sauce and tomatoes. Spread 1 cup of the meat sauce in ungreased 13x9-inch (3-quart) glass baking dish.
  • 3 In medium bowl, beat egg. Stir in ricotta cheese and 2 cups of the Italian cheese blend. Spoon cheese mixture into gallon-size food-storage plastic bag; seal bag. Cut 1-inch hole in one bottom corner of bag. Squeeze bag to pipe about 1/4 cup cheese mixture into each pasta shell. Arrange stuffed shells over meat sauce in dish. Pour remaining meat sauce evenly over shells.
  • 4 Cover dish with foil. Bake 35 to 40 minutes or until hot and bubbly. Top with remaining 1 cup Italian cheese blend. Bake uncovered 5 to 10 minutes longer or until cheese is melted. Sprinkle basil over top before serving.
  • 1 Heat oven to 350°F. Cook pasta shells as directed on package. Drain; rinse with cold water to cool.
  • 2 Meanwhile, in 12-inch skillet, cook sausage, garlic and oregano over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in pasta sauce and tomatoes. Spread 1 cup of the meat sauce in ungreased 13x9-inch (3-quart) glass baking dish.
  • 3 In medium bowl, beat egg. Stir in ricotta cheese and 2 cups of the Italian cheese blend. Spoon cheese mixture into gallon-size food-storage plastic bag; seal bag. Cut 1-inch hole in one bottom corner of bag. Squeeze bag to pipe about 1/4 cup cheese mixture into each pasta shell. Arrange stuffed shells over meat sauce in dish. Pour remaining meat sauce evenly over shells.
  • 4 Cover dish with foil. Bake 35 to 40 minutes or until hot and bubbly. Top with remaining 1 cup Italian cheese blend. Bake uncovered 5 to 10 minutes longer or until cheese is melted. Sprinkle basil over top before serving.

Expert Tips

For a relaxed company meal, make the recipe the night before, cover and refrigerate. Add about 15 minutes to the baking time when starting with the refrigerated dish.

Serve with a marinated vegetable salad, warm garlic breadsticks and ice cream with a berry sauce.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
700
Calories from Fat
320
% Daily Value
Total Fat
36g
55%
Saturated Fat
17g
84%
Trans Fat
1/2g
Cholesterol
135mg
45%
Sodium
1970mg
82%
Total Carbohydrate
57g
19%
Dietary Fiber
4g
18%
Sugars
16g
16%
Protein
37g
37%
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
15%
15%
Calcium
70%
70%
Iron
25%
25%
Exchanges:
3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 4 High-Fat Meat; 0 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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