This Italian stuffed pasta tubes recipe is one I created after tasting something similar at a local restaurant. The stuffed pasta tubes freeze well, allowing dinner to be ready faster. I generally make my pasta tubes and spaghetti sauce from scratch, but to shorten preparation time, manicotti tubes and jarred spaghetti sauce will work, too.
Ingredients
- 1 , 8 ounce
- 1 , 20 ounce
- 1 , 24 ounce
- 0.5 teaspoons granulated garlic
- 0.5 teaspoons Italian seasoning
- 0.67 cups shredded mozzarella cheese
- cooking spray
Instructions
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1
Bring a large pot of lightly salted water to a boil. Cook manicotti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain; cool.
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2
Meanwhile, heat a large skillet over medium-high heat. Add sausage; cook and stir until browned and crumbly, 5 to 7 minutes. Drain excess grease.
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3
Add 2 cups spaghetti sauce, garlic, and Italian seasoning to sausage; simmer for about 10 minutes.
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4
Cut open manicotti tubes; lay flat. Place about 3 tablespoons sausage mixture down middle of flattened tubes; divide and sprinkle 2/3 cup mozzarella cheese on top sausage mixture. Roll up tubes.
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5
Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a 9x13-inch casserole dish with cooking spray.
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6
Melt butter in a medium saucepan over medium heat. Whisk in flour until a smooth paste forms. Slowly pour in cream, whisking to prevent any lumps. Cook until thickened, about 5 minutes. Whisk in Fontina cheese, 1/2 cup mozzarella cheese, and Parmesan cheese until thoroughly blended.
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7
Pour 1/2 cheese sauce into the prepared casserole dish. Place stuffed tubes, seam-sides down, over sauce; pour remaining 1/2 cheese sauce on top. Pour remaining 1 cup spaghetti sauce down middle of casserole.
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8
Bake in the preheated oven until golden, 20 to 25 minutes.
Nutrition Facts
Per serving
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