Prep Time
30 minutes
Cook Time
2 hours
Total Time
2 hours 30 minutes
Ingredients
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1 Tbl. EVOO
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1 shallot, finely chopped
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4 cloves garlic, minced
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1 extra-large egg, beaten
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3 cups quality ricotta cheese
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1/2 cup finely grated pecorino romano cheese
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half of a 10 oz. box frozen chopped spinach, thawed and squeezed dry, (save rest for another use)
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1 tsp. salt
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1/8 tsp. pepper
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14 manicotti shells, uncooked
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1 (24 oz.) jar Barilla Traditional Pasta Sauce, divided
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2 Tbl. water
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1 lb. Johnsonville Sweet Italian Sausage
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1 cup (8 oz.) Barilla Roasted Garlic Pasta Sauce
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2 more Tbl. water
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1 (16 oz.) bag Sargento Off the Block Shredded Mozzarella Cheese
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2-3 Tbl. finely grated pecorino romano cheese
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1/8 tsp. garlic salt
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1/2 tsp. fresh dried oregano
Instructions
Spray a 13x9 pan lightly and pour in half of a jar of the traditional pasta sauce. Stir in 2 Tbl. water and spread across bottom of pan evenly.In small sauté pan, heat EVOO and sauté shallots and garlic for 2 minutes, remove from heat to cool down.In large bowl, beat egg well. Stir in ricotta, 1/2 cup romano cheese, half of a box of squeezed dry chopped spinach, salt, pepper, and sautéed shallots and garlic. Stir until well mixed.Place filling into a pastry bag and fill (*uncooked) shells full. Place into baking pan with sauce.In medium frying pan, sauté sausage, breaking up as you go, until done. Drain grease. Add second half of jar of traditional pasta sauce. Stir until sausage is coated.Spoon over filled manicotti shells.Drizzle one cup of the roasted garlic sauce over to cover any empty spots.Cover dish tightly with foil. Pop into preheated 350 degree oven and bake for 40 minutes.Remove from oven and remove foil. Cover top evenly with shredded mozzarella.Evenly sprinkle with more romano cheese to taste. Lightly and evenly sprinkle top with garlic salt and fresh dried oregano.Pop back into oven, uncovered, and continue baking for another 25 minutes.Remove from oven and let rest for at least 15-20 minutes before serving.Serve with homemade garlic cheesy bread and a nice tossed salad.
