Description:

Large pasta tubes stuffed with a meat and cheese mixture

Source:

Mrs. Tim Clausing

Serves/Makes:4

Ingredients

• 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

Preparation

• 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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