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Lasagna-Stuffed Manicotti Shells
Lasagna-Stuffed Manicotti Shells
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Prep Time:
60 minutes
Cook Time:
45 minutes
Total Time:
105 minutes
Indulge in crispy lasagna-stuffed manicotti bites with Italian sausage, beef, and cheese.
Ingredients:
  • 14 manicotti shells, or more as desired
  • 1 tablespoon vegetable oil
  • 0.5 pound sweet Italian sausage
  • 0.5 pound ground beef
  • 1 white onion
  • 0.5 cup basil leaves
  • 2 sprigs rosemary
  • 2 tablespoons thyme
  • 1 tablespoon Italian seasoning
  • 1 tablespoon ground black pepper
  • 2 (8 ounce) cans tomato sauce, divided
  • 0.25 cup chopped onion
  • 1 teaspoon chopped rosemary, or to taste
  • 1 pinch thyme, or to taste
  • 1 bunch chopped fresh basil
  • 1 tablespoon red pepper flakes
  • 1 pound shredded mozzarella cheese
  • 4 cups cottage cheese, strained
  • 2 quarts vegetable oil for frying
  • 2 cups all-purpose flour
  • 2 cups plain bread crumbs
  • 3 eggs, beaten
Instructions:
  • 1. Fill a large pot with lightly salted water and bring it to a vigorous boil. Add manicotti and bring back to a boil. Cook pasta uncovered, stirring occasionally, until al dente, about 8 minutes. Drain and transfer to a baking sheet to cool. Freeze until firm, about 5 minutes.
  • In a large saute pan over medium-high heat, heat 1 tablespoon of oil. Add sausage, beef, and onion, and saute for 3 minutes. Add basil, rosemary, thyme, Italian seasoning, and black pepper. Cook until the meat is browned, for about 8 minutes. Stir in 1/2 can of tomato sauce and cook until heated through, for 3 to 5 minutes. Transfer the mixture to a large bowl and let it cool.
  • Begin by heating a skillet over medium-high heat for the sauce. Saute the onion for 1 minute, then add the rest of the tomato sauce, along with the rosemary and thyme. Finish by stirring in the basil and red pepper flakes.
  • Add the mozzarella cheese and cottage cheese to the cooled meat mixture, then stuff each manicotti shell. Return the filled shells to the baking sheet and chill in the freezer for about 5 minutes to firm up. Slice the shells into bite-sized pieces.
  • In a saucepan, bring 2 quarts of vegetable oil to a temperature of 350 degrees F (175 degrees C).
  • Prepare three bowls with flour, bread crumbs, and beaten eggs. Coat manicotti slices first in flour, then in eggs, and finally in bread crumbs before transferring them to the baking sheet.
  • Cook slices in hot oil until crispy and golden, approximately 5 minutes. Remove to a paper towel-lined plate to drain excess oil. Enjoy with the spicy tomato dipping sauce.

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