I love Manicotti but hate stuffing the tubes. Nick, on our staff, solved that problem by creating this recipe using our lasagna squares. These noodles have substance and a delicious flavor, making them perfect for making manicotti!
INGREDIENTS:
Noodles & Sauce:
20-25 Ritrovo Lasagna Squares
1- 32 oz jar DeMassimo’s Original or Tomato Basil Sauce
1/2 cup Sartori Shaved Parmesan or Parmigiano Reggiano, grated
Cheese Filling:
1 cup Belgioioso Ricotta Con Latte
1 cup (4-6 oz) Mozzarella Cheese, shredded
1/2 cup Sartori Shaved Parmesan or Parmigiano Reggiano, grated
1 egg
Salt & Pepper
Meat Filling:
3 Walnut Creek Italian Sausages
1/2 onion, diced
Salt & pepper
DIRECTIONS:
Boil Lasagna Squares in salted water for 6-7 minutes until al dente. Drain. Preheat oven to 375 degrees.
Meanwhile, combine all cheese filling ingredients, in a small bowl, with salt & pepper to taste. Mix well. Remove casings from Sausages and sauté in a skillet over medium heat. Add the diced onion in a bit of olive oil and cook until sausage is crumbly and browned. Add salt & pepper to taste.
In a 9×13″ baking dish, pour enough Sauce to cover the bottom. Place about 2 Tablespoons of filling (meat or cheese, not both) across middle of Lasagna Square, then roll the edges of the Square around it, making a tube. Place in baking dish, seam-side down. You can put the meat on one side of the pan and the cheese on the other, or alternate them, as you wish. When pan is filled, pour remaining sauce over to cover. Top with remaining Parmesan or Parmigiano .
