You may also like
Categories:
olive oil garlic ground pork salami Polly-O parsley salt onion Italian tomatoes salt oregano red wine fresh basil Mozzarella cheese
Viewed: 52 - Published at: 9 months agoIngredients
- 2 Tbsp. olive oil, divided
- 4 tsp. garlic, chopped, divided
- 16 oz. ground pork
- 6 oz. salami, diced
- 3 cups
- 1-1/2 cups POLLY-O Fresh Mozzarella Cheese, diced
- 2 Tbsp. parsley, chopped
- salt and pepper to taste
- 24 each manicotti, cooked al dente
- 1/2 cup onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
- 2 qt. canned peeled Italian tomatoes, chopped King Sooper's 1 lb For $0.99 thru 02/09
- salt and pepper to taste
- 1 tsp. dried oregano leaves
- 1 cup red wine
- 2 Tbsp. fresh basil, chopped
- 12 slices POLLY-O Fresh Mozzarella Cheese, sliced 1/4" thick
Method
- Heat 1 tablespoon olive oil in saute pan.
- Saute 2 teaspoons garlic, add ground pork and saute.
- Add salami and heat through.
- Stir in ricotta, diced mozzarella, parsley, and salt and pepper.
- Use a pastry bag with no tip to stuff each manicotti with approximately 1/4 cup filling.
- Heat remaining 1 tablespoon olive oil in saute pan.
- Saute onion and remaining 2 teaspoons garlic.
- Add tomatoes and their juice, salt and pepper, dried oregano and red wine.
- Simmer about 30 minutes or until sauce is thickened and reduced to about 6 cups.
- Stir in fresh basil.
- Spread about 1 cup sauce on bottom of a hotel pan.
- Arrange filled manicotti on top.
- Cover with remaining sauce.
- Bake uncovered about 20 minutes at 375F.
- Remove from oven and top each pair of manicotti with 1 large slice of mozzarella.
- Bake 5 minutes longer or until cheese melts.
- Yield: 12 Servings.
