Post by storm on Jun 5, 2007 4:42:33 GMT -5
This can be made ahead and frozen until ready to use, an especially nice feature for single people or dining for two.
1 lb hamburger
1 lb ground sausage
2 teaspoons minced garlic
2 teaspoons dried onion or 1 medium onion chopped fine
1 teaspoon parsley
salt and pepper to taste (can be omitted completely)
Braise the above ingredients over medium heat, stirring often, until the meat is cooked. Drain the grease.
In a large bowl, combine:
8 ounces Ricotta cheese
8 ounces cream cheese
8 ounces cottage cheese
1/2 cup Parmesian cheese
2 eggs, beaten
Once the cheeses are combined well, mix the meat mixture in with it. Par-cook your manicotti tubes or jumbo shells until they are soft enough to manipulate (about 5-7 minutes in boiling water). Using a large tablespoon, stuff them with the meat and cheese mixture.
To cook: Place a thin layer of spaghetti sauce in the bottom of your baking pan, place the number of stuffed shells/tubes side by side, then cover each with a teaspoon of spaghetti sauce. Additional shredded cheese may be added to the top if desired, or a light sprinkling of bread crumbs. Bake at 350 for 30 minutes or until the topping is light golden brown.
To freeze extras: For family servings, place four stuffed shells/tubes in a zip-lock freezer back, lightly press to remove extra air, zip and freeze.
For single servings, it works best if you wrap individual shells/tubes in saran wrap, then place in zip-lock freezer bags.
To cook from frozen state, follow the original baking instructions, but increase cooking time to 45-50 minutes at 350.
My kids are finicky eaters and hate everything, but they always ask for seconds on these. Note: Don't tell them there's cream cheese in these. They'll never know.
1 lb hamburger
1 lb ground sausage
2 teaspoons minced garlic
2 teaspoons dried onion or 1 medium onion chopped fine
1 teaspoon parsley
salt and pepper to taste (can be omitted completely)
Braise the above ingredients over medium heat, stirring often, until the meat is cooked. Drain the grease.
In a large bowl, combine:
8 ounces Ricotta cheese
8 ounces cream cheese
8 ounces cottage cheese
1/2 cup Parmesian cheese
2 eggs, beaten
Once the cheeses are combined well, mix the meat mixture in with it. Par-cook your manicotti tubes or jumbo shells until they are soft enough to manipulate (about 5-7 minutes in boiling water). Using a large tablespoon, stuff them with the meat and cheese mixture.
To cook: Place a thin layer of spaghetti sauce in the bottom of your baking pan, place the number of stuffed shells/tubes side by side, then cover each with a teaspoon of spaghetti sauce. Additional shredded cheese may be added to the top if desired, or a light sprinkling of bread crumbs. Bake at 350 for 30 minutes or until the topping is light golden brown.
To freeze extras: For family servings, place four stuffed shells/tubes in a zip-lock freezer back, lightly press to remove extra air, zip and freeze.
For single servings, it works best if you wrap individual shells/tubes in saran wrap, then place in zip-lock freezer bags.
To cook from frozen state, follow the original baking instructions, but increase cooking time to 45-50 minutes at 350.
My kids are finicky eaters and hate everything, but they always ask for seconds on these. Note: Don't tell them there's cream cheese in these. They'll never know.
