Manicotti Tuscany - Rosalia Santori Recipe

Name: Manicotti Tuscany - Rosalia Santori
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon virgin olive oil; 1 finely minced red onion; 1 crushed garlic clove; 2 lbs ground round; 2 lbs sweet Italian sausage; 1 tablespoon dry basil; ⅓ teaspoon dry oregano; ½ teaspoon dried parsley; ⅛ teaspoon celery seed; 1 teaspoon brown sugar; 1 tablespoon salt; 1 teaspoon fresh ground black pepper; 1 (8 ounce) canground Italian plum tomatoes; 1 (8 ounce) can tomato sauce; 1 (6 ounce) can tomato paste; 1 cup fine sangiovasi chianti wine; 4 cups italian ricotta cheese; 3 fresh eggs; ½ cup freshly ground romano cheese; ½ teaspoon fresh ground black pepper; ⅛ teaspoon nutmeg; 2 tablespoons dried parsley; 14 manicotti; 3 tablespoons freshly ground romano cheese

Servings: persons

1 tablespoon virgin olive oil
1 finely minced red onion
1 crushed garlic clove
2 lbs ground round
2 lbs sweet Italian sausage
1 tablespoon dry basil
⅓ teaspoon dry oregano
½ teaspoon dried parsley
⅛ teaspoon celery seed
1 teaspoon brown sugar
1 tablespoon salt
1 teaspoon fresh ground black pepper
1 (8 ounce) canground Italian plum tomatoes
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 cup fine sangiovasi chianti wine
4 cups italian ricotta cheese
3 fresh eggs
½ cup freshly ground romano cheese
½ teaspoon fresh ground black pepper
⅛ teaspoon nutmeg
2 tablespoons dried parsley
14 manicotti
3 tablespoons freshly ground romano cheese

1
Saute the Onion, Garlic, Ground Round and Sausage in Olive Oil until meat is browned.
2
Drain all liquids.
3
Crumble Basil, Oregano, in your hands as you add them.
4
Add Celery Seed, Bfown Sugar Salt and Pepper.
5
Add the remaining sauce ingredients and simmer, uncovered until the consistency is that of a very thick Spaghetti Sauce.
6
While the sauce is reducing and marrying, prepare the Filling.
7
Place the Ricotta in a Lg Mixing Bowl and stir in eggs.
8
Add the Romano, Pepper and Nutmeg.
9
Crumble and add the Parsley.
10
To assemble, fill the uncooked, dry noodles with a teaspoon or a Baker's Cone.
11
Cover the bottom of a 9 by 13 pan with sauce.
12
Carefully arrange the noodles and cover them with the remaining sauce.
13
Place in a 400-degree oven and bake 40 minutes.
14
Remove, uncover, sprinkle with additional Romano or Parmesan Cheese and bake uncovered for 10 more minutes.
15
This recipe is best cooked for the first 40 minutes one day and the 10 the next.
16
Serve with a Fine Chianti, a Caesar Salad and Lemon Ice.

731

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 tablespoon virgin olive oil, 1 finely minced red onion, 1 crushed garlic clove, 2 lbs ground round, and more.

Yes, Manicotti Tuscany - Rosalia Santori falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Manicotti Tuscany - Rosalia Santori

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