Stuffed Manicotti

Photo by Katie Kay

I used to make this recipe in jumbo shells until I realized how much prettier it is in manicotti.  It looks like so much more effort! (but it's not!)  These manicotti shells are stuffed with a delicious meat, spices, and cheeses mixture and topped with a chunky tomato sauce.  
I used to make this with twice the amount of cheese mixed into the meat.  It's much creamier, and if you'd like to try that you can double the cream cheese and mozzarella.  You can also mix in parmesan.  I love it that way, but Matt hates cream cheese and protested too much, so I slowly scaled back the cheese until it reached a consistency he liked.  It's true, now you can actually taste the meat.  But I kinda like it all cream cheesy!  Someday I'd like to try stuffing them with different ingredients.  Maybe spinach, chicken, and cheese with a white alfredo sauce on top? Stuffed Manicotti 1lb Jimmy Dean regular sausage (in a roll) 1lb extra lean ground beef 1 onion, diced 2 spoonfuls minced garlic 1 tsp fennel seeds 2 tsp Italian seasoning 1 tsp oregano 1/2 block cream cheese, softened 1 handful shredded mozzarella 1 large can crushed tomatoes 1 large can diced tomatoes 2 tsp basil 2 tsp Italian seasoning 1 tsp oregano 1 tsp dried parsley 1 box manicotti shells
(Here's a secret:  I didn't actually measure anything in the recipe above.  Just eyeball those spices and you can't go wrong.  If you're intimidated, you can use the estimates I've given.) Start a pot of salted water to boil.  Cook ground beef and sausage in a skillet.  While it cooks, dice your onion.  Add onion to the pan before meat is completely browned.  Add garlic.  
Check your water.  Is it boiling?  Add manicotti noodles and cook according to directions.  Do not overcook.  
Finish browning meat, then drain excess grease.  Add fennel seeds, Italian seasoning, and oregano and cook until fragrant.   Take half of the meat mixture and put it in a separate saucepan.  Add all tomatoes, basil, Italian seasoning, oregano, and dried parsley.  This is your sauce!  Leave it to simmer. In your original skillet which should still be hot, turn heat off now and add cream cheese.  Stir until combined, then add mozzarella.  Stir and set aside to cool.  Preheat oven to 350.

Photo by Katie Kay

When noodles are cooked, take them gently out of the pan a few at a time and put them on a plate.  Leave the rest in the pot of water with the heat turned off so they don't stick to eachother and split.  Take your slightly cooled manicotti shells and stuff them gently with your hands.  You can use a spoon, but I have more control with my fingers!  Put a little bit in at a time, then gently pack it in, and add more as needed.  These noodles split easily, so be gentle!  I made 10 manicotti noodles and used 2 9x13 pans. When you are finished stuffing the noodles, ladle your tomato sauce over the noodles and cook in 350 oven for 30 minutes.  I added grated mozzarella during the last 10 minutes of baking, but this is optional.  Serve with parmesan cheese, if desired.
Happy eating!