Details
| Serves |
6 |
| Total |
60 min |
| Prep |
15 min |
| Cook |
30 min |
| Active |
20 min |
| Difficulty |
3/10 |
| Tags |
type-main cuisine-italian ingredient-pork ingredient-cheese method-bake |
Equipment
- Stock Pot
- Dutch Oven
- 9×13 Baking Pan
- Mixing Bowl
- Piping Bag or Freezer Bag
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<img src="/icons/info-alternate_blue.svg" alt="/icons/info-alternate_blue.svg" width="40px" /> Initial notes:
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Ingredients
Pasta
- 8 oz. Manicotti Shells, 14
Meat
- ½ # Italian Sausage, mild
- ½ # Italian Sausage, hot
- 1 ea. Onion, yellow, brunoise
- 2 cl. Garlic, ciselér
- TT Salt
- TT Pepper
Sauce
Finish
Cheese
- 1 ea Egg
- 1½ c. Mozzarella, grated
- 15 oz. Ricotta, whole-milk
- ½ c. Pecorino Romano, grated
- 10 oz. Spinach, thawed, squeezed dry
- 2 T Basil
- 2 T Parsley
- ½ t Nutmeg
- TT Salt
- TT Pepper
Topping
- 1½ c. Mozzarella, grated
- ½ c. Pecorino Romano, grated
- 4 T Butter
Instructions
Prep
- Cook Meat on medium-high heat to get crispy and brown, set aside
- Whisk egg and mix with Cheese and Meat into a filling mixture
- Bring salted water to boil in pot, cook Pasta 8 min. until just before al dente
- Drain and rinse Pasta to cool
- Preheat the oven to 350°F
Cook
- Coat baking pan with butter, reserve the rest for Topping, and layer with 1 c. Sauce
- Fill piping bag with filling mixture, pipe into Pasta, arranging into pan
- Pipe any leftover filling between Pasta, top with remaining Sauce
- Top with Topping, bake 30 min
Finish