January 21, 2011

Manicotti with veggie sausage

I had a large tub of left-over ricotta from my ravioli experiment.  I wanted to make a vegetarian lasagna, but the grocery store below my house only sold whole wheat lasagna noodles - which I don't like.  So, instead I made manicotti.  I loved manicotti when I was younger.  I am not a huge fan of it anymore, but Brent (husband) loves pasta, tomato sauce and cheese, so this dish was ideal for him. I know what your thinking, that's super nice of me to make his favorite dish.  If you think that's nice, I also brought it over to his office for dinner.  Sometimes it amazes me how domesticated I have become.

MANICOTTI WITH VEGGIE SAUSAGE RECIPE

INGREDIENTS
1 box of manicotti shells
6 small veggie sausages
1 large tub ricotta cheese (2 lbs)
1 egg
1 package of frozen spinach, thawed and drained
3/4 cup feta cheese, crumbled
2 cloves of garlic, minced
salt and pepper to taste
4 cups of tomato sauce, homemade or store bought
1 cup Parmesan cheese, grated

Bring a large pot of water to boil.  Once boiling, place the manicotti shells in the water and boil until tender but firm. Remove pasta from water and set to the side.

Fry the sausage until golden brown.  Mix ricotta, egg, sausage, spinach, feta cheese, garlic, and salt and pepper in a bowl.

Fill the manicotti one by one with the filling.  Place each manicotti in a baking dish.  Once all the manicotti are stuffed, cover with the tomato sauce.  Bake in the oven at 350 ºF for 30 minutes. Sprinkle the Parmasen cheese on top and bake for an additional 10 minutes.  Enjoy!


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