How have I left you in the dark for SO long about this recipe!? I was just going through my pictures on my camera and noticed that I hadn't posted this! Oh my, I have been holding out on you, this recipe is out of this WORLD!
I am a huge fan of pasta and this recipe satisfied every craving I could ever have. Cheesy, gooey, creamy, slightly spicy and oh so delicious. Let's just get to it!
Then add in those mushrooms
INSERT PICTURE THAT DOES NOT EXIST: Adding grated parmesan cheese. oops. : )
This would be a perfect dish for entertaining. It is easy enough but looks very fancy and is absolutely decadent. Serve it with a crisp salad with Italian dressing and you have the perfect meal.
Sausage and Mushroom Manicotti
For the filling/noodles:
2 tablespoons of olive oil (divided)
1 large onion, diced
1 pound sausage (I used turkey sausage)
1 cup fresh mushrooms, diced
2 cloves garlic, minced
1 pound uncooked manicotti noodles
1 tablespoon sea salt
15 oz ricotta cheese
2/3 cup grated parmesan cheese
2 cups shredded Italian blend cheese
1 teaspoon pizza or Italian seasoning
For the sauce/topping:
1 stick of butter
2 cloves of garlic, minced
1 pint heavy cream
1 3/4 cup grated parmesan cheese
1/8 teaspoon black pepper (more or less to your taste)
1/8 teaspoon salt (more or less to your taste)
2 cups shredded Italian blend cheese
Dried parsley, for garnish (optional)
Start by preheating the oven to 350 degrees.
Place a large skillet on medium high heat. Drizzle in 1 tablespoon of olive oil and add the onion. Sauté for about 3 minutes or so or until it starts to become translucent. Add in the sausage and cook until no longer pink.
Meanwhile, bring a large pot of water to a boil. Once boiling, add the sea salt and one noodle at a time. Cook according to the directions on the box but just 1 minute shy of what they say. You don't want to overcook the noodles since they are going in the oven. Once the noodles are fully cooked, drain them and drizzle with the other tablespoon of oil...give or take, don't use it all if you don't need to. You just want to be sure the noodles don't stick together.
Back to the sausage, after it is no longer pink, add the garlic and mushrooms. Cook for another 2 minutes.
Remove the meat mixture from the pan and add into a large bowl. To the meat, add the ricotta, parmesan, Italian cheese blend and pizza/Italian seasoning. Give it a good mix to combine. Let this sit for about 5 minutes to cool.
Once cool enough to handle, take the mixture and add it to a large zip top bag. Cut one corner off the bag and use it to fill the manicotti noodles. I did one end at a time, it seemed easier that way. Set all of the filled noodles aside for now.
To make the sauce, add the butter to a small skillet on medium heat. Once the butter is melted, add the garlic and let it cook for 2-3 minutes. Be careful as you don't want to burn it. Once the garlic is cooked, add the heavy cream, parmesan cheese, salt and pepper. Give it a good stir and let it bubble for about 3 minutes or so while you stir it.
Take a small amount of the sauce and drizzle it in the pan (that you have sprayed with cooking spray) and spread it around a bit. Place the noodles in your pan and drizzle more sauce over the top. Sprinkle with the Italian blend cheese and dried parsley. **FREEZER OPTION BELOW**
Place in the oven for 30 minutes or until bubbly and the cheese has melted.
Recipe by: Mrs. Schwartz
**If you don't want to make all of it at once, you can make it as a freezer meal. Note the sauce does separate a bit but is still just as tasty. I cover it with Press and Seal and tin foil, label it and pop it in the freezer. The morning I would like to enjoy it, I take it and put it in the fridge for the day. When I get home from work I preheat the oven to 350 degrees and bake it for 40-50 minutes or until its bubbly and when I test one of the noodles in the middle it is hot.**