We are gonna use jarred pasta sauce to make things easier. When choosing Three Cheese Pasta sauce, read the ingredient label and look for Romano, Ricotta, and Parmesan.
Sausage and Cheese Manicotti
For the Pasta
ingredients:
• 8 oz manicotti
• 1 tbsp kosher salt
• water
ingredients:
• 8 oz manicotti
• 1 tbsp kosher salt
• water
instructions:
1) Bring a pot of water to a boil over medium-high heat. Add salt and pasta, give it a stir. Cook 2 minutes shy of al dente. Drain pasta and carefully transfer each one to a cooling rack.
◘ tip: Use the handle end of a wooden spoon to pick up the hot manicotti.
1) Bring a pot of water to a boil over medium-high heat. Add salt and pasta, give it a stir. Cook 2 minutes shy of al dente. Drain pasta and carefully transfer each one to a cooling rack.
◘ tip: Use the handle end of a wooden spoon to pick up the hot manicotti.
For the Sausage
ingredients:
• 1 lb ground hot Italian sausage
• 1 shallot, finely diced
• 2 garlic cloves, minced
• 1 sprig of rosemary, minced
• ¼ tsp kosher salt
• freshly ground black pepper
• 8 oz mascarpone
ingredients:
• 1 lb ground hot Italian sausage
• 1 shallot, finely diced
• 2 garlic cloves, minced
• 1 sprig of rosemary, minced
• ¼ tsp kosher salt
• freshly ground black pepper
• 8 oz mascarpone
instructions:
1) Break apart the sausage in a skillet over medium heat. Cook until no longer pink, about 7 minutes, while continuously breaking apart the sausage. Add shallots, garlic, rosemary, salt, and pepper; cook for 2 minutes.
2) Turn the heat down to medium-low. Add mascarpone, cook and stir around until everything is well combined, about 2 minutes. Off the heat and let cool while you make the cream sauce.
3) Once sausage mixture has cooled down, and before stuffing the manicotti, move all the sausage to one side of the skillet, then tilt the skillet so that all of the grease slides over to the other side. Drain off as much grease as you can (it doesn't need to be bone-dry).
1) Break apart the sausage in a skillet over medium heat. Cook until no longer pink, about 7 minutes, while continuously breaking apart the sausage. Add shallots, garlic, rosemary, salt, and pepper; cook for 2 minutes.
2) Turn the heat down to medium-low. Add mascarpone, cook and stir around until everything is well combined, about 2 minutes. Off the heat and let cool while you make the cream sauce.
3) Once sausage mixture has cooled down, and before stuffing the manicotti, move all the sausage to one side of the skillet, then tilt the skillet so that all of the grease slides over to the other side. Drain off as much grease as you can (it doesn't need to be bone-dry).
For the Cream Sauce
ingredients:
• 1 cup heavy cream
• ¼ cup half & half
• 1 cup aged Asiago cheese, freshly grated
• ¼ tsp kosher salt
• freshly ground black pepper
ingredients:
• 1 cup heavy cream
• ¼ cup half & half
• 1 cup aged Asiago cheese, freshly grated
• ¼ tsp kosher salt
• freshly ground black pepper
instructions:
1) In a small saucepan, bring heavy cream and half & half to simmer over medium-low heat. When tiny bubbles start to form around the edges of the pan, add Asiago cheese, salt, and pepper. Increase heat to medium and whisk around until cheese is melted completely and the sauce thickens slightly.
1) In a small saucepan, bring heavy cream and half & half to simmer over medium-low heat. When tiny bubbles start to form around the edges of the pan, add Asiago cheese, salt, and pepper. Increase heat to medium and whisk around until cheese is melted completely and the sauce thickens slightly.
To Assemble:
• 24 oz jar of Three Cheese Pasta Sauce (with Romano, Ricotta and Parmesan)
• 2 cups mozzarella cheese, shredded
• ½ cup aged Asiago cheese, freshly grated
• Italian flat-leaf parsley for garnish (optional)
• 24 oz jar of Three Cheese Pasta Sauce (with Romano, Ricotta and Parmesan)
• 2 cups mozzarella cheese, shredded
• ½ cup aged Asiago cheese, freshly grated
• Italian flat-leaf parsley for garnish (optional)
1) Preheat oven to 400° F. Add half of the pasta sauce and 1 cup of the cream sauce to the bottom of a 9x13 baking dish, spread it around.
2) Stuff the manicotti with sausage mixture using a teaspoon. Do not overstuff to avoid tearing the pasta. Arrange manicotti in a single layer in the sauce.
◘ tip: You should be able to stuff 11-12 manicotti. If you run out of filling, simply fill the rest with shredded mozzarella cheese.
3) Pour the rest of the pasta sauce and cream sauce over the manicotti, spread it around.
4) Sprinkle Asiago cheese all over the top, followed by mozzarella.
5) Bake for 25 minutes. Let manicotti stand for 10 minutes before serving. Garnish with parsley leaves or chopped parsley, if desired.
2) Stuff the manicotti with sausage mixture using a teaspoon. Do not overstuff to avoid tearing the pasta. Arrange manicotti in a single layer in the sauce.
◘ tip: You should be able to stuff 11-12 manicotti. If you run out of filling, simply fill the rest with shredded mozzarella cheese.
3) Pour the rest of the pasta sauce and cream sauce over the manicotti, spread it around.
4) Sprinkle Asiago cheese all over the top, followed by mozzarella.
5) Bake for 25 minutes. Let manicotti stand for 10 minutes before serving. Garnish with parsley leaves or chopped parsley, if desired.
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