Baked Manicotti with Sausage and Mushrooms

I came across a recipe for Baked Manicotti in Saveur magazine. I deviated from the traditional manicotti recipe with the additions of spicy Italian sausage, red pepper flakes and mushrooms. The result was a spicy, hearty Italian dish that will definitely be making its way into my binder of time-honored recipes.
Baked Manicotti with Sausage and Mushrooms
Inspired by Saveur

4 tbsp. unsalted butter
3 cups tomato basil marinara
1  8-oz. box dried manicotti shells (about 14)
8 cloves garlic, finely chopped
1 lb. spicy Italian sausage
2 tsp. red pepper flakes
8 oz. sliced cremini mushrooms
4 cups whole-milk ricotta
1 cup grated parmesan
7 tbsp. chopped curly or flat-leaf parsley
1 1⁄2 tsp. kosher salt
1⁄2 tsp. freshly ground black pepper
1 tsp. freshly ground nutmeg
2 eggs, beaten

Grease a 9″ x 13″ baking pan with 1 tbsp. butter and spread 1⁄2 cup of the marinara sauce across the bottom of the pan. Set aside. Bring a 6-qt. pot of salted water to a boil over high heat. Add the manicotti and cook until just tender, about 8 minutes. Drain manicotti and rinse under cold water; set aside.

Heat oven to 450°. Heat remaining butter in a 12″ skillet over medium heat. Add garlic and cook, stirring occasionally, until soft, about 5 minutes. Add spicy Italian sausage, red pepper flakes and mushrooms. Saute until sausage is browned. Transfer mixture to a medium bowl along with the ricotta, 1⁄2 cup parmesan, 5 tbsp. chopped parsley, salt, pepper, nutmeg, and eggs and stir to combine.

Spoon some of the filling into both openings of each manicotti shell. (Alternatively, transfer the ricotta mixture to a 1-gallon resealable plastic bag, snip off a bottom corner of the bag, and pipe filling into pasta.) Repeat with remaining manicotti shells. Transfer stuffed manicotti to prepared baking dish, making 2 rows. Spread the remaining marinara sauce over the manicotti and sprinkle with remaining parmesan. Bake until hot and bubbly, about 20 minutes. Sprinkle with remaining parsley. Let sit for 5 minutes before serving.

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One response to this post.

  1. Will have to try this soon!

    Reply

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