↞ recipe box start page
Category: Lamb
Prep Time: Cook Time: Total Time:
Serves/Makes: 4 to 6
Difficulty: 3
Prep/Cook Time: 1 hour 10 minutes
Preheat oven 350 degrees
Brush bottom and sides of 9 x 13 glass pan with olive oil.
Ingredients:
Cheese Sauce
1 cup milk
2/3 cup heavy cream
8 ounces grated Pecorino Romano (about 4 cups)
1/3 cup fresh basil chopped
Stuffing
2 Tablespoons Basil Olive Oil* (or very good olive oil) plus more for finishing
2 medium shallots finely chopped
2 large cloves garlic grated on microplane
1 pound lamb sausage (bulk or with casing removed)
1 T ground fennel
1/4 cup white wine (your favorite)
14 green beans, trimmed
Kosher salt
Freshly ground pepper
2/3 cup whole milk ricotta
14 manicotti shells
Topping
4 cups homemade spaghetti sauce or 1 1/2 jars (32oz) marinara sauce
12 ounces (about 3 cups) shredded fresh mozzarella
Directions:
Cheese Sauce - In medium saucepan over medium heat, combine milk and heavy cream. When bubbles appear (do not boil) turn down heat and add grated Pecorino Romano. Whisk until cheese is melted and sauce is smooth. Remove from heat and add chopped fresh basil. Set aside.
Stuffing - In medium sauce pan bring water to boil and add 3 T kosher salt. Add beans and boil for 4 minutes. Drain and cut into 1/4 inch pieces and set aside.
In large skilled over medium-high heat, add 2 Tablespoons Basil Olive Oil. Add shallots and 1/4 t salt and 1/4 t black pepper. Saute for 1 minute then add grated garlic. Saute 1 minute more and add sausage and ground fennel. Using a potato masher (not ricer) break up sausage as it cooks until it resembles ground beef. Cook about 8 minutes. Turn heat to high and add wine scraping bottom of pan with flat edged wooden spoon, cook about 2 minutes. Turn heat off and add chopped green beans, ricotta and 1 1/4 cups of the cheese sauce. Mix very well and taste before adding any more salt. The pecorino romano cheese is very salty and you may not need more salt. Seat aside.
In a large pot bring water to boil and add 4 Tablespoons kosher salt. Gently place manicotti shells and cook about 8 minutes. Shells should be undercooked and just tender. Drain and remove shells with flat strainer or spide and place on oiled sheet pan in a single layer to prevent sticking.
Pour half of the homemade or jared marinara sauce over bottom of greased 9 x 13 glass pan. Using a large zip top bag or a disposable pastry bag, spoon filling into bag and snip the tip leaving an opening big enough to let filling flow easily into shells. Holding shell flat in one hand, insert filling bag into one end of shell and gently squeeze bag from top filling the entire shell. Do not overfill shell to reduce chance of breaking. Place shells on top of sauce in pan.
Spoon rest of marinara sauce over top of shells. Pour rest of cheese sauce over sauce and sprinkle liberally with shredded mozzarella. Drizzle top with Basil Olive Oil and bake about 30 minutes until bubbly and golden.
*The Basil Olive Oil is available at The Olive Tap in Long Grove, IL or online at theolivetap-dot-com
Cooks Notes - The reason I say to cook all 14 manicotti shells that come in the box is that a couple usually tear. However, if you are lucky and they don't this recipe will fill all 14. What I do since the kids are grown and gone is divide the shells, filling and sauce into two 8 x 8 square pans and bake one and freeze one. If you do freeze one, cover tightly with saran wrap and then with aluminum foil. When ready to cook the frozen one, remove from freezer and let defrost completely. Remove saran wrap and foil and if you notice a substatial amount of watery liquid (which is normal) spoon water out before cooking. Bake as you would the first one.
view more member recipes
Stuffed Manicotti with Lamb Sausage and Cheese Sauce
view my recipes
print
save
Category: Lamb
Prep Time: Cook Time: Total Time:
Serves/Makes: 4 to 6
Difficulty: 3
Prep/Cook Time: 1 hour 10 minutes
Preheat oven 350 degrees
Brush bottom and sides of 9 x 13 glass pan with olive oil.
Ingredients:
Cheese Sauce
1 cup milk
2/3 cup heavy cream
8 ounces grated Pecorino Romano (about 4 cups)
1/3 cup fresh basil chopped
Stuffing
2 Tablespoons Basil Olive Oil* (or very good olive oil) plus more for finishing
2 medium shallots finely chopped
2 large cloves garlic grated on microplane
1 pound lamb sausage (bulk or with casing removed)
1 T ground fennel
1/4 cup white wine (your favorite)
14 green beans, trimmed
Kosher salt
Freshly ground pepper
2/3 cup whole milk ricotta
14 manicotti shells
Topping
4 cups homemade spaghetti sauce or 1 1/2 jars (32oz) marinara sauce
12 ounces (about 3 cups) shredded fresh mozzarella
Directions:
Cheese Sauce - In medium saucepan over medium heat, combine milk and heavy cream. When bubbles appear (do not boil) turn down heat and add grated Pecorino Romano. Whisk until cheese is melted and sauce is smooth. Remove from heat and add chopped fresh basil. Set aside.
Stuffing - In medium sauce pan bring water to boil and add 3 T kosher salt. Add beans and boil for 4 minutes. Drain and cut into 1/4 inch pieces and set aside.
In large skilled over medium-high heat, add 2 Tablespoons Basil Olive Oil. Add shallots and 1/4 t salt and 1/4 t black pepper. Saute for 1 minute then add grated garlic. Saute 1 minute more and add sausage and ground fennel. Using a potato masher (not ricer) break up sausage as it cooks until it resembles ground beef. Cook about 8 minutes. Turn heat to high and add wine scraping bottom of pan with flat edged wooden spoon, cook about 2 minutes. Turn heat off and add chopped green beans, ricotta and 1 1/4 cups of the cheese sauce. Mix very well and taste before adding any more salt. The pecorino romano cheese is very salty and you may not need more salt. Seat aside.
In a large pot bring water to boil and add 4 Tablespoons kosher salt. Gently place manicotti shells and cook about 8 minutes. Shells should be undercooked and just tender. Drain and remove shells with flat strainer or spide and place on oiled sheet pan in a single layer to prevent sticking.
Pour half of the homemade or jared marinara sauce over bottom of greased 9 x 13 glass pan. Using a large zip top bag or a disposable pastry bag, spoon filling into bag and snip the tip leaving an opening big enough to let filling flow easily into shells. Holding shell flat in one hand, insert filling bag into one end of shell and gently squeeze bag from top filling the entire shell. Do not overfill shell to reduce chance of breaking. Place shells on top of sauce in pan.
Spoon rest of marinara sauce over top of shells. Pour rest of cheese sauce over sauce and sprinkle liberally with shredded mozzarella. Drizzle top with Basil Olive Oil and bake about 30 minutes until bubbly and golden.
*The Basil Olive Oil is available at The Olive Tap in Long Grove, IL or online at theolivetap-dot-com
Cooks Notes - The reason I say to cook all 14 manicotti shells that come in the box is that a couple usually tear. However, if you are lucky and they don't this recipe will fill all 14. What I do since the kids are grown and gone is divide the shells, filling and sauce into two 8 x 8 square pans and bake one and freeze one. If you do freeze one, cover tightly with saran wrap and then with aluminum foil. When ready to cook the frozen one, remove from freezer and let defrost completely. Remove saran wrap and foil and if you notice a substatial amount of watery liquid (which is normal) spoon water out before cooking. Bake as you would the first one.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Manicotti - Cheese Stuffed
by KitchenMagician
Makes 6 servings. 2 T. olive oil 1/2 c. chopped onion 6 cloves garlic, minced 1 lb. ground beef salt and pepper 1 10-oz. pkg. frozen chopped spinach (thawed and drained) 6 large manicotti she
by KitchenMagician
Makes 6 servings. 2 T. olive oil 1/2 c. chopped onion 6 cloves garlic, minced 1 lb. ground beef salt and pepper 1 10-oz. pkg. frozen chopped spinach (thawed and drained) 6 large manicotti she
Spinach And Three Cheese Stuffed Manicotti
by sgre52160
1/2 lb manicotti, cooked al dente, drained 15 oz ricotta 5 oz spinach, frozen, chopped 4 tbsp parmesan cheese 3 cups Marinara sauce 2 cups provolone, grated Add the manicotti to boiling wa
by sgre52160
1/2 lb manicotti, cooked al dente, drained 15 oz ricotta 5 oz spinach, frozen, chopped 4 tbsp parmesan cheese 3 cups Marinara sauce 2 cups provolone, grated Add the manicotti to boiling wa
Cheese And Prosciutto Stuffed Lamb Tenderloin
by HappyCook80
Cheese and Prosciutto Stuffed Lamb Tenderloin 4 8 ounce boneless lamb tenderloins salt and freshly ground black pepper 4 thin slices prosciutto or ham 4 thin slices pecorino romano 8 whole f
by HappyCook80
Cheese and Prosciutto Stuffed Lamb Tenderloin 4 8 ounce boneless lamb tenderloins salt and freshly ground black pepper 4 thin slices prosciutto or ham 4 thin slices pecorino romano 8 whole f
*baked Manicotti Sauce And Cheese *
by sgre52160
Sauce 1/3 cup olive oil 1 1/2 cup finely chopped onion 1 clove garlic, minced 1 (2 lb, 3 oz) can Italian tomatoes, undrained 1 (6 oz) can tomato paste 2 tbsp chopped parsley 1 tbsp salt and sug
by sgre52160
Sauce 1/3 cup olive oil 1 1/2 cup finely chopped onion 1 clove garlic, minced 1 (2 lb, 3 oz) can Italian tomatoes, undrained 1 (6 oz) can tomato paste 2 tbsp chopped parsley 1 tbsp salt and sug
Sausage Manicotti
by sgre52160
1 lb bulk pork sausage 2 cups (16 oz) cottage cheese 1 (8 oz) pkg manicotti shells 1 (26 oz) jar Italian baking sauce 1 cup shredded part-skim mozzarella cheese In a large bowl, combine sausage
by sgre52160
1 lb bulk pork sausage 2 cups (16 oz) cottage cheese 1 (8 oz) pkg manicotti shells 1 (26 oz) jar Italian baking sauce 1 cup shredded part-skim mozzarella cheese In a large bowl, combine sausage
view more member recipes
related CDKitchen recipes
Stuffed Lamb Shoulder
Cream Cheese, Mozzarella, And Parmesan Manicotti
Stuffed Manicotti
Mom's Famous Manicotti (or Stuffed Shells)
Stuffed Manicotti With Lamb Sausage And Cheese Sauce
Stuffed Rigatoni
Easy Meaty Spinach Manicotti
Sausage Stuffed Jalapenos
Make Ahead Spinach Manicotti
Japanese Lamb