Sausage and Cheese Manicotti

Sausage and Cheese Manicotti
Photo by Brian Leatart


  • 1 cup 1/4-inch cubes mild imported provolone cheese (provola) or sharp domestic provolone cheese
  • 1 pound manicotti (large tubular pasta)
  • 1/8 teaspoon dried crushed red pepper
  • 14 tablespoons freshly grated Parmesan cheese
  • 2 cups fresh whole-milk ricotta cheese or one 15-ounce container whole-milk ricotta cheese
  • 8 large fresh basil leaves
  • ½ cup onion
  • + 5 more ingredients
    • ½ cup dry white wine
    • 1 tablespoon olive oil
    • 1 28-ounce can Italian plum tomatoes with basil
    • 12 ounces Italian sweet sausages with fennel seeds
    • ¼ teaspoon coarsely ground black pepper

Pierce each sausage several times with tip of knife. Place sausages in heavy large saucepan; add onion. Cover; cook over medium-low heat 5 minutes. Turn sausages over; stir onion. Cover and continue to cook until sausages release some fat and onion begins to color, about 5 minutes. Uncover; incre...

View full recipe at Epicurious


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