My Manicotti

Name: My Manicotti
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: European, Italian, Mediterranean
Ingredients: I box Manicotti noodles; 1 tsp salt for water; 18oz. hot/mild or combo Italian sausage; 1/3 cup finely minced onion; 1 1/2 tsp Italian seasoning; 3 large cloves garlic finely minced; 1/2 cup Spinach Fresh finely chopped; 14oz. Cottage cheese; 6 oz. Mozzarella Medium freshly shredded; 1/3 cup Parmesan Freshly Grated; 2 eggs; 4 large fresh Basil leaves torn; Pepper to taste; 24 oz Rao's Marinara

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

Low

Glycemic Load

High

Nutrition per serving

Calories961.8 kcal (48%)

Total Fat49.7 g (71%)

Carbs66.2 g (25%)

Sugars15.1 g (17%)

Protein61.3 g (123%)

Sodium2894 mg (145%)

Fiber5.3 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Manicotti noodles

1 tspsalt

for water

18 ozItalian sausage

hot, or combo

⅓ cuponion

finely minced

1 ½ tspitalian seasoning

3 clovesgarlic

large, finely minced

½ cupspinach

fresh, finely chopped

14 ozCottage cheese

6 ozMozzarella

Medium, freshly shredded

⅓ cupParmesan

24 ozMarinara

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 denté. 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.