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Stuffed Manicotti
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Large pasta tubes stuffed with a meat and cheese mixture

Mrs. Tim Clausing


  • 1 pkg. large manicotti or jumbo shells
  • 1 lb (.5 kg). ground chicken
  • 1 lb (.5 kg). italian sausage
  • 1 sm. container Ricotta cheese
  • 12 oz (336 grm). mozzerella cheese
  • 1 cup (225 ml) parmesan cheese
  • 1 jar spaghetti sauce
  • 1/2 cup (125 ml) water
  • 2 cups (475 ml) alfredo sauce
  • 1 package refrigerator biscuits or cresent rolls. (for parmesan knots)
  • 1/2 cup (125 ml) parmesan cheese
  • 1 tsp (5 ml) garlic salt
  • 1 tsp (5 ml) oil
  • Mix ground chicken (raw), italian sausage (raw), ricotta cheese, half the mozzerella cheese and parmesan cheese.
  • (NOTE: extra mixture can be frozen for future use.)
  • Stuff the uncooked manicotti with this mixture.
  • I use a sandwich bag with the corner cut off, or just use your fingers.
  • Place the stuffed manicotti in a 9 inch x 12 inch baking dish.
  • Pour the water in the bottom of the pan.
  • Pour spaghetti sauce over the top.
  • Pour alfredo sauce in a straight line across the manicotti.
  • Cover and bake at 375 degrees (200 C.) F. for 40 minutes.
  • Uncover and sprinkle on the rest of the mozzerella cheese and continue baking for 15 minutes.
  • Serve warm with parmesan knots. (See below)
  • Parmesan knots:
  • Roll refrigerator dough between your hands to form a rope about 5 inches long.
  • Type the rope into a knot.
  • Place on a baking sheet.
  • Mix Parmesan cheese, garlic salt and oil.
  • Spread mixture generously onto each knot.
  • Bake according to package directions.

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