Manicotti Shells Stuffed with Lasagna

Ingredients 0/23

Step 1

Bring a large pot of salted water to a boil. Add the manicotti shells and cook them uncovered for about 8 minutes, stirring occasionally, until they’re tender but still have a bit of bite. Drain them and spread the shells out on a baking sheet to cool, then pop them in the freezer for about 5 minutes to firm up.

Step 2

While the pasta cools, heat a tablespoon of oil in a large skillet over medium-high heat. Toss in the sausage, beef, and chopped onion, cooking for about 3 minutes. Add the basil, rosemary, thyme, Italian seasoning, and black pepper, and keep cooking until the meat is nicely browned, roughly 8 more minutes. Stir in half a can of tomato sauce and let it warm through for 3 to 5 minutes. Transfer this mixture to a bowl and let it cool down.

Step 3

Heat another skillet over medium-high heat and sauté some onion for a minute. Pour in the rest of the tomato sauce along with rosemary, thyme, basil, and a pinch of red pepper flakes, stirring everything together to make a flavorful sauce.

Step 4

Once the meat mixture has cooled, fold in the mozzarella and cottage cheese. Carefully stuff each manicotti shell with this cheesy meat mixture, then return the filled shells to the baking sheet and freeze for another 5 minutes to help them set. After that, slice the filled shells into bite-sized pieces.

Step 5

Heat about 2 quarts of vegetable oil in a deep pan to 350°F (175°C). Set up three bowls—one with flour, one with beaten eggs, and one with bread crumbs. Dip each manicotti slice first in flour, then the egg, and finally coat it with bread crumbs. Fry the pieces in the hot oil until they turn golden and crispy, which should take around 5 minutes. Drain them on paper towels and serve with the spicy tomato sauce you made earlier. Enjoy!