SAUSAGE STUFFED MANICOTTI Recipe, Italian Flavored Dish

SAUSAGE STUFFED MANICOTTI Recipe, Italian Flavored Dish.

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Today’s Recipe: https://catherinesplates.com/baked-manicotti/

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Cannoli Cake https://www.youtube.com/watch?v=m6yFtMhqVwM

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Welcome back everyone to katherine’s plates where today i’m going to show you how to make manicotti this is an italian dish full of flavor really easy to make and what i like about it is you can turn this into a freezer meal make one for yourself pass one on to someone else and

It’s perfect for the holidays now i’ve got the ingredients right here i’m going to bring it down and show you them so you can start preparing this with me so let’s go ahead and get started we’re gonna start off you’re gonna need a box of manicotti there’s eight ounces in here

Some pasta sauce garlic onion i’ve got some eggs in here italian sausage some salt pepper some parsley we’ve got some ricotta cheese mozzarella cheese there’s some baby spinach back here if you want to add that and then we’ve just got some cooking oil to get it all started

The first step is we want to cook our manicotti so i’ve got a large pot of water coming to a boil we’re going to be using 8 ounce box of manicotti there’s 14 shells in here and let me show you what those look like tubular shells that come like this and

14 of them come in a eight ounce box so we’re gonna bring that to a boil we’re gonna cook these about half the time that’s on the back of the box that way they don’t get too tender and tear while we’re trying to fill them we’re gonna go

Ahead and start making the filling you’re going to need one pound of italian sausage this is a mild flavor and since these are in the casings i’m just going to slit them and pull out the sausage from inside we’re going to start by placing our burner onto a medium high heat

Just going to place the skillet on our heat we’ll take one of the sausages just slid it down the center and to squeeze everything out of the casing if you have sausage that’s already ground up you can use that if you can find that then use that

Or you can use even the jimmy bean breakfast sausage i find this is very tasty for an italian sausage we’re going to break up the sausage and you want to break it up as tiny as you can get all right i’m going to finish browning up my sausage in the meantime

Our water is boiling for our pasta so what i’m going to do is flavor the water with about one one and a half tablespoons of salt i’m gonna start placing the manicotti in [Applause] we’re going to give this a stir for about 30 seconds that’ll help keep the manicotti from sticking to itself

Now it says about nine to ten minutes so i’m gonna cook it for five minutes and then what we’re gonna do is drain the manicotti and just lay them out on a sheet pan so they don’t stick to each other the sausage is all browned up

Now you want to make sure that you have broken it up very tiny that’ll help us stuff the manicotti i’m going to go ahead now and add my sausage to a large bowl now there’s hardly any grease in there so i’m gonna leave it all in there

Now if you find that you have excess grease in your sausage you can drain that In the same pan over medium high heat i’m going to just add a little bit of some cooking oil it’s still on medium high heat i’m going to take my baby spinach now i just have half a bag here so about three ounces and i’m gonna cook that down

While that’s cooking down i’m gonna season it with a little bit of salt now you can use the frozen spinach and if you do that you don’t have to cook it down all you have to do is just drain it really good after you’ve thought it out

And get all the water out of it and you can add that to your sausage i’m going to chop up my spinach really good just using a fork to help hold it so we don’t burn ourselves that way now we have chopped spinach you do this if you’re using the fresh

Salt the fresh spinach we’re going to go ahead now and add that to our sausage okay i’ve got my pasta all rinsed off and i rinsed it with cold water to cool them down so they can stop cooking they’re still a little firm which is great will help us pipe in the filling

I’m just going to lay these on our parchment paper lined baking pan here so they don’t stick to each other while we finish making the filling we’re going to add two beaten eggs into our sausage we’ve got half a cup of ricotta cheese if you don’t like ricotta cheese you can

Also use cottage cheese which i really love i’m using the rest of the ricotta cheese from when i made the cannoli cake and it was so delicious you guys if you haven’t seen that one yet i will link it down below for you guys we’re going to add a quarter cup

Of parmesan cheese i’m going to add in some black pepper about a quarter of a teaspoon not going to add any salt because the cheeses have the salt in it the sauce is going to have it so we’re not going to over salt this at all i’m going to sprinkle in a little

Bit of minced onion or you can put in onion powder i’m going to squeeze in a little bit of minced garlic again you can even use garlic powder if you want to do that we’re going to mix this all together i’m just using the back edge of my fork

So i can really mash everything together so it’s kind of a creamy filling smells good in there i think i want to add another half a cup of ricotta cheese and then just stir that in it smells delicious i’m not going to be able to taste this filling because it

Has egg in it that looks good let’s go ahead now and start building up our manicotti dish we’re going to go ahead now and prepare our baking dish i’ve got a let’s see i’m going to measure that let’s see this is a 10 by 11 baking dish here you can use a

9 by 11 that’s totally fine also just using some clasico tomato and basil pasta sauce this is a 24 ounce jar i’m going to be placing about half of this on the bottom of our baking dish that’s good and then i’m just going to shake it to cover the whole bottom

I may go up the sides just a little bit we’re going to take our filling now i’m going to do it in batches because we’re going to be using a piping bag or you can use a ziploc bag and put the filling in there i’m just going to roll this down

And then i’m going to fill this as much as i can before i get to the top of it okay i have this much in here i’m just going to roll the top up here twist it now i haven’t cut off the end yet because i want to wait until i am ready

Now once i get all this filling into the manicotti i still have some more filling here so that we can finish those off in the second batch okay i cut off a good size up there at the top there we go that way the filling can come out now if

You’re having trouble with that you can cut a little bit more our manicotti is nice and cool and dried off so what we’re going to do is we’re going to take our filling i’m going to go halfway into the manicotti and then come out one side and then go

Back into the other side and come out that way we don’t have to fill from here and go all the way that way it’ll be easier just push it in about halfway and then just start squeezing until it comes right to the edge there just like that

And then we’re just going to turn it around and we’re going to go in on the other side go to the center and then just press and then we’re going to place this into our pan lay it into the pan now if you want to do it just laying on

The pan you can do that also just lay it there press that in and squeeze turn it around and do the other side okay i’ve got another pan right here that i’m going to fill up with the rest of them okay i’ve got both pans of my manicotti

Made what we’re going to do now is take another jar of classico pasta sauce and pour it over the manicotti i’m going to sprinkle some mozzarella cheese all over the sauce okay we’re going to cover our baking dishes with some foil now at this point if you want to freeze

One of them you can at this stage right here double foil it and then you can put it in your freezer i’m gonna cook both of these up we’re gonna pop these in the oven that’s been preheating at 400 degrees for about 40 minutes i’m going to take the foil off

I’m going to pop it back in the oven for another 10 to 15 minutes until that cheese is nice and melted and golden brown i pulled these out of the oven and took the foil off and bake them for another 10 minutes to allow that cheese to get

Nice and melted i’m going to go ahead and i’m sprinkling some parsley on top there is my sausage spinach manicotti i’m going to plate this up but i’m going to give it a try for you nice and tender well look at that filling yum that is very delicious

I love that sausage filling on the inside the pasta is cooked all the way through it’s very delicious if you want an italian dish and you don’t want to make lasagna stuff some manicotti right here okay you guys give me a thumbs up on this one don’t forget that it makes two pans

And you can even freeze one before you cook it if you want to do that make it a freezer meal and y’all comment down below what you think if you’re new to the channel make sure you hit the subscribe button right here i have two other dishes right here

If you’re interested i will follow you over there there’ll be more italian dishes okay guys i will see you on the next episode