Tonight I made the fam a super yummy dinner. This dish doesn't call for fresh basil, but I had some on hand tonight from a tomato bisque that I made this past weekend.
I love fresh basil. I cannot wait to plant my garden this year, I want some basil! Its way to expense to buy as often as I would like, so I plan on planting a lot! Basil, fresh tomatoes, oooh my mouth is watering just thinking about it!
Ok, now for the recipe. I made some modifications, but it is good either way. Chad doesn't like italian sausage, so I used ground beef. I am way lazy, so I didn't blend anything in a blender, I also added fresh basil and fresh minced garlic to the tomato mixture.
Igredients:
1 (8 oz) package uncooked manicotti noodles
1 (15 oz) can tomato sauce
1 (10 oz) can diced tomatoes with garlic oregano and BASIL!
1 lb Italian pork sausage
1 (8oz) pkg cream cheese
1 cup ricotta cheese
4 cups shredded mozzarella cheese
1/2 cup chopped parsley -optional
Preparation:
Cook pasta according to directions.
Process tomato sauce and diced tomatoes in a blender 20 seconds or until smooth. Set aside.
cook sausage in a large skillet over medium heat, stirring until the meat crumbles and is no longer pink. drain grease from meat. in the skillet, stir cream cheese, ricotta cheese and 2 cups of the mozzarella cheese into the meat. Spoon into manicotti shells. (I use my fingers to do this, but I got a tip today. you could put the meat mixture into a plastic ziplock bag and then cut the tip off and squeeze meat mixture into the manicotti.)
Arrange stuffed shells into a 9x13 greased baking dish.
Pour the tomato mixture over the shells and top with the remaining mozzarella cheese. Bake at 350 for 20 - 30 minutes until cheese is melted and bubbly. Sprinkle the top with fresh parsley or if you are me, fresh BASIL!!!
I served mine with some yummy foccacia bread and a salad. Bon appetit!
1 comment:
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