MANICOTTI

Ingredients

---

RED SAUCE

• Spicy Ground Sausage
• 2 Tablespoons Butter
• 1 Medium Onion
  • Chopped
• 4 Cloves Garlic
  • Minced
• 1 Teaspoon Salt
• 1/2 Teaspoon Pepper
• 1 14-oz. Diced Tomatoes
• 1 28-oz. Whole Peeled Tomatoes
• 1/2 Cup Basil Leaves
  • Chopped

BÈCHAMEL SAUCE

• 4 Tablespoons Butter
• 1/4 Cup Flour
• 2 Cups Whole Milk
• 1/3 Cup Grated Parmesan
• 1/3 Cup Pecorino Cheese
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Pepper

MAINS

• 8 oz box Manicotti Noodles
• 1 Lb. Fresh Ricotta
• 8 oz. Fresh Mozzarella
  • cut into 1/2″ chunks
• 1 Shallot
  • Chopped
• 1/3 Cup Parmesan
• 1/2 Cup Basil
  • Chopped
• 1/3 Cup Pecorino
• 1 Egg
• 1/2 Teaspoon Salt
• 1/3 Cup Parmesan
  • For Topping!

Directions

---

RED SAUCE

1. In a pan on medium heat, brown up spicy ground sausage, breaking into crumbles and set aside on a plate to cool.
2. In a large skillet on medium heat, melt 2 tablespoons butter. Add onion and garlic, cover and cook until softened. Season with salt and pepper.
3. Add both cans of tomatoes, cover and cook, occasionally break up with wooden spoon.
4. Add basil and sausage meat, increase heat to medium high and cook until sauce slightly reduces. (20 minutes approximately).
5. Remove 1 cup of the sauce, getting the bigger pieces of whole tomatoes that have not broken down and blend in food processor until smooth. Add back to the pan and mix to incorporate. (this helps to thicken the sauce a bit)
6. Set sauce aside until assembly.

BÈCHAMEL SAUCE

1. In a large skillet, melt 4 tablespoons butter on low heat.
2. Add flour, stirring constantly until frothy and browning. (1-2 minutes)
3. While whisking, add milk to pan and increase heat slightly to a simmer.
4. Continue to whisk until mixture thickens (2-4 minutes).
5. Add parmesan, pecorino, salt and pepper and stir to combine.
6. Remove from heat and set aside.

MAINS

1. Preheat oven to 400 degrees.
2. In a bowl, mix ricotta, mozzarella, shallot, parmesan, basil, pecorino, egg and salt.
3. Cook noodles in a large pot. Drain and place on an oiled baking sheet. DO NOT STACK!!
4. Spoon mixture in the bowl into the noodles.
5. In a 13×9″ pan, spread half of the red sauce and then half of the bèchamel sauce into the pan. Do not mix them together, think layers!
6. Arrange filled noodles into pan and then top with remaining red sauce and bèchamel sauce.
7. Top with 1/3 cup parmesan cheese.
8. Bake for 30-40 minutes, until top is lightly browned.

Notes:
Use shells instead of manicotti noodles for an easier time stuffing!