Monday, April 22, 2013

Sausage and Cheese Stuffed Manicotti


Bill and I had a busy weekend.  For our 25th Wedding Anniversary we went to Cincinnati for the weekend.
We actually stayed in Kentucky, that is where we spent our honeymoon 25 years ago.


4-16-1988

Our favorite spot this weekend was on top of the Carew Tower.  We stayed out on the observation deck for about an hour looking all around the city.  It was so peaceful up there.  I could hear the cars on the highway and a train that was running on the bridge crossing the Ohio River over to Kentucky.  It was neat to have a birds eye view of it all.


4-20-2013

Sausage and Cheese Stuffed Manicotti

1 package (19 ounce) Italian Sausage Links , removed from casing
12 ounces mozzarella cheese, cubed or shredded
2 egg yolks
6 tablespoons butter
6 tablespoons flour
3 cups whole milk (not skim)
10 Manicotti pasta shells
1/2 cup shredded mozzarella cheese
1/4 cup Parmesan cheese, shredded
1 teaspoon dried oregano

Make the filling: In a large skillet over medium heat brown 
sausage, crumbling it with a wooden spoon into small pieces as it cooks. Stir and cook until the sausage is no longer pink and is starting to brown. Set aside.

To make a béchamel sauce: Melt butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Slowly, add milk and whisk together until smooth. Continue whisking until sauce comes to a slow boil and starts to thicken. Stir half this sauce into the sausage mixture. (Reserve the other half to pour on top of the manicotti .) Add cubed mozzarella to the sausage and sauce mixture and continue stirring while slowly whisking in the egg yolks; mix to combine cover and set aside.

Cook pasta according to package directions, rinse under cold water and reserve being careful to keep the pasta from breaking.

Preheat oven to 400 degrees. Spread 3/4 cup of the reserved béchamel sauce on the bottom of a 9x13 inch oiled baking dish. Spoon filling into each pasta tube. Start from one end and using your finger to push the filling all the way through. Nestle the manicotti in the sauce and cover with remaining béchamel sauce.

Top with mozzarella and parmesan cheese and a sprinkling of oregano. Bake in preheated oven for 30 minutes or until heated through; and cheese starts to turn golden. Remove from oven, let stand for 5 minutes then serve.

 adapted from: http://www.johnsonville.com/recipe/baked-cannelloni.html


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