MEATY MANICOTTI
My mother-in-law gave me this recipe and she recommends using jumbo shells instead of using the manicotti shells because she thinks they're easier. I prefer the manicotti shells because I know it is easier to stuff manicotti than shells. You just have to know how to do it! This recipe originally came from "Taste of Home" and they recommend pre-cooking the pasta (whether you use shells or manicotti). I don't bother to pre-cook them, and this recipe cooks up wonderfully anyway! I like the fact that it doesn't call for cottage cheese or ricotta cheese as I don't always have them on hand, but I usually have some cream cheese!
Provided by Mommy2two
Categories Manicotti
Time 1h20m
Yield 14 manicotti, 7 serving(s)
Number Of Ingredients 9
Steps:
- In large skillet cook the sausage, beef, and garlic over medium heat until meat is no longer pink; drain. Remove from heat, and cool for 10 minutes.
- Stir the mozzarella, cream cheese and salt into the meat mixture.
- Spread 2 cups spaghetti sauce in bottom of a greased 9-in. by 13-in. baking dish. Stuff each shell with about 1/4 cup of meat mixture; arrange over sauce. If you have any filling left, just sprinkle over the top of the shells.
- Pour remaining sauce over top and sprinkle Parmesan cheese over the sauce.
- Cover with foil and bake at 350 degrees (F) for 40-50 minutes. Uncover and bake 5-10 minutes longer or until bubbly.
Nutrition Facts : Calories 448.4, Fat 37.5, SaturatedFat 16.4, Cholesterol 113.1, Sodium 790, Carbohydrate 2, Sugar 0.8, Protein 24.5
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