Name: Millionaire Manicotti
Yield: 6
Ingredients: For the pasta:; 250 grams all-purpose flour; 95 grams of fluid (1 egg plus necessary water); For the filling:; 3 cups shredded mozzarella cheese (12 oz); 1 container (15 oz) ricotta cheese; 4 oz cream cheese, softened; 1/4 cup shredded Parmesan cheese; 1/4 teaspoon crushed red pepper flakes; 2 cloves garlic, finely chopped; 1 egg, slightly beaten; For the meat sauce:; 1 pound sweet Italian sausage; 3/4 pound lean ground beef; 1/2 cup minced onion; 2 cloves garlic, crushed; 1 (28 ounce) can crushed tomatoes; 2 (6 ounce) cans tomato paste; 2 (6.5 ounce) cans canned tomato sauce; 1/2 cup water; 2 tablespoons white sugar; 1 1/2 teaspoons dried basil leaves; 1/2 teaspoon fennel seeds; 1 teaspoon Italian seasoning; 1 tablespoon salt; 1/4 teaspoon ground black pepper; 2 tablespoons chopped fresh parsley

Millionaire Manicotti

Tags: Beef Dinner Italian Pasta Sausage

Yield: 6

Ingredients

For the pasta:

250 grams all-purpose flour
95 grams of fluid (1 egg plus necessary water)

For the filling:

3 cups shredded mozzarella cheese (12 oz)
1 container (15 oz) ricotta cheese
4 oz cream cheese, softened
1/4 cup shredded Parmesan cheese
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, finely chopped
1 egg, slightly beaten

For the meat sauce:

1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh parsley

Steps

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Prepare pasta sheets using the indicated ingredients and a pasta maker with the pasta sheet disc. Cut to desired size.
Heat oven to 375°F.
In large bowl, stir together 2 cups of the mozzarella cheese, the ricotta cheese, cream cheese, Parmesan cheese, pepper flakes, garlic, and egg.
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1 cup of the pasta sauce in bottom of baking dish. Spoon ricotta mixture in a line down one side of each pasta sheet, then roll up. Place in dish.
Spoon remaining sauce over filled manicotti. Sprinkle remaining 1 cup mozzarella cheese on top.
Cover tightly with foil; bake 28 to 33 minutes or until sauce is bubbling. Uncover; bake 12 to 15 minutes longer or until edges of pan are bubbling.

Notes

To freeze: Line 13x9-inch (3-quart) glass baking dish with plastic wrap, leaving enough overhang to completely enclose assembled manicotti. Cool sauce completely, covered, 30 to 40 minutes in refrigerator before assembling manicotti. Assemble manicotti in dish, and cover with another layer of plastic wrap. Freeze unbaked manicotti about 8 hours or until completely frozen. Transfer frozen manicotti to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Remove plastic wrap; transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover tightly with foil; thaw completely in refrigerator, up to 48 hours. Heat oven to 375°F. Bake 48 to 55 minutes or until sauce is bubbling; remove foil, and bake 12 to 15 minutes or until bubbly (165°F in center). Let stand 5 to 10 minutes before cutting and serving.