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How to Make Lasagna-Stuffed Manicotti Shells - A Step-by-Step Guide

Lasagna-stuffed manicotti shells are a delicious and creative twist on traditional Italian cuisine. This recipe combines the flavors of two classic dishes - lasagna and manicotti - to create a mouthwatering and satisfying meal that is perfect for a family dinner or special occasion. With layers of rich, savory meat sauce, creamy cheese, and tender pasta, this dish is sure to become a new favorite in your recipe collection.

One of the best things about this recipe is that it's easy to ...

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Ingredients

  • 14 manicotti shells, or more as desired
  • 1 tablespoon vegetable oil
  • ½ pound sweet Italian sausage
  • ½ pound ground beef
  • 1 white onion
  • ½ cup basil leaves
  • 2 sprigs rosemary
  • 2 tablespoons thyme
  • 1 tablespoon Italian seasoning
  • 1 tablespoon ground black pepper
  • 2 (8 ounce) cans tomato sauce, divided
  • ¼ cup chopped onion
  • 1 teaspoon chopped rosemary, or to taste
  • 1 pinch thyme, or to taste
  • 1 bunch chopped fresh basil
  • 1 tablespoon red pepper flakes
  • 1 pound shredded mozzarella cheese
  • 4 cups cottage cheese, strained
  • 2 quarts vegetable oil for frying
  • 2 cups all-purpose flour
  • 2 cups plain bread crumbs
  • 3 eggs, beaten

Information

  • Prep Time: 1 hr
  • Cook Time: 45 mins
  • Total Time: 1 hr 45 mins
  • Servings: 8
  • Yield: 8 servings

  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in manicotti and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and place on a baking sheet to cool. Place in freezer until hardened, about 5 minutes.
  • Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add sausage, beef, and onion; saute 3 minutes. Add basil, rosemary, thyme, Italian seasoning, and black pepper. Cook until meat is browned, about 8 minutes. Stir in 1/2 can tomato sauce and cook until heated through, 3 to 5 minutes. Transfer to a large bowl and set aside to cool.
  • Heat a skillet over medium-high heat for the sauce. Add onion and saute 1 minute. Add remaining tomato sauce, rosemary, and thyme. Stir in basil and red pepper flakes.
  • Fold mozzarella cheese and cottage cheese into the cooled meat mixture. Stuff each manicotti shell with meat mixture and place back onto the baking sheet. Place filled shells in the freezer to firm up, about 5 minutes. Slice shells into bite-sized pieces.
  • Heat 2 quarts vegetable oil in a saucepan to 350 degrees F (175 degrees C).
  • Place flour, bread crumbs, and beaten eggs each in a separate bowl. Dredge manicotti slices in flour, then eggs, and then bread crumbs and place on the baking sheet.
  • Fry slices in the hot oil until golden brown and crispy, about 5 minutes. Drain on a paper towel-lined plate. Serve with the spicy tomato dipping sauce.

    • Nutrition

    974 cal.

    • Total Fat: 51g
    • Saturated Fat: 16g
    • Cholesterol: 152mg
    • Sodium: 1581mg
    • Total Carbohydrate: 78g
    • Dietary Fiber: 6g
    • Total Sugars: 7g
    • Protein: 51g
    • Vitamin C: 10mg
    • Calcium: 660mg
    • Iron: 8mg
    • Potassium: 730mg

    Categories

    Pasta recipes
    Italian recipes
    Casserole recipes
    Cheese recipes