1 (8-oz) package uncooked manicotti shells
1/2 pound spicy Italian sausage
1/2 pound ground round/beef
1 medium onion, chopped
1/2 cup dry white wine or cooking wine
2 cups whipping cream
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 (14.5 oz) can diced Italian-style tomatoes, drained
2 cups (8 oz) shredded mozzarella cheese
3/4 cup shredded Parmesan cheese
Cook pasta according to package directions; rinse in cold water. Drain. Place in a single layer on a wire rack; set aside.
Remove casings from sausage (if necessary - depends on what kind of sausage you buy), and discard.
Cook sausage, ground round/beef, and onion in a large skillet, stirring until meat crumbles and is no longer pink. Drain and set aside.
Add wine to skillet, stirring to loosen browned bits; bring to a boil.
|Make sure to use low heat after adding the cream, so it won't scorch.|
Combine meat mixture, tomatoes, and mozzarella cheese.
Spoon mixture evenly into 12 manicotti shells. You can use a small spoon to fill the shells or perhaps try putting the meat mixture in a piping bag. If you don't have a piping bag, use a heavy-duty Ziploc bag and cut a hole in it to gently push the meat mixture through the shell.
Bake, covered, at 350° for 20 minutes.
Uncover and pour cream mixture evenly over shells. Bake, uncovered, at 350° for 10 more minutes.
| Cook's Note: I actually reserved a little bit of my meat mixture |
to put on top, for presentation.
And you know that baked-on cheese is the BEST part of any Italian dish!
Please note, this dish is VERY RICH. My suggestion is to pair with a fresh salad and use an acidic dressing (one with vinegar in it) to balance the meal out.