Kickin' Manicotti & Meatballs

This recipe is a great way to impress family & friends alike. What is nice about this recipe is that it is versatile. You can use it for Lasagna or ravioli as well. This also keeps well for leftovers, especially the meatballs which can also be used for meatball sandwiches!




The Sauce: Large sauce pan 4 Tbsp Olive oil (make sure bottom of pan is covered) 1 16 oz can Tomato Sauce 1 Med can of Tomato Paste ¼ Tbsp Garlic Salt ¼ Tbsp Onion Salt ¾ Tbsp Course Black Pepper 1 Tbsp Oregano 4 Tbsp Grated Parmesan Cheese ½-1 teaspoon sugar (to cut acidity). Mix in sauce pan & set on low to simmer. For the Meatballs: 1 lb hamburger 1 lb hot italian sausage 1 egg ½ package of Saltines (coarsely crushed) ½ cup evaporated milk 1 Tbsp Onion Salt 1 Tbsp Garlic Salt 1 Tbsp Oregano 2 Tbsp Grate Parmesan Cheese Salt & Pepper Cheese Filling for Manicotti: 1 lb Ricotta Cheese 8 to 12 oz Shredded Mozzerella (4 oz for filling & the remainder is for the topping) 3 Tbsp Grated Parmesan Cheese 2 teaspoon sugar 1 egg (slightly beaten) 1 Tbsp Parsley Salt & Pepper to season

Nutritional information

No nutrition information available


The Sauce: Add olive oil to sauce pan (enough to cover the bottom of pan). Add tomato sauce & tomato paste. You may need to cut the paste w/ approx ¼-cup of water. Add the remainder of the ingredients & bring to a light boil & then reduce to a simmer for a minimum of 1½ hrs. The longer this cooks, the better it gets! The meatballs: In a mixing bowl add the coarsely grated saltines, egg, evaporated milk & the seasonings & mix. Add the hamburger & Italian sausage (tip: cut sausage in halves & squeeze from casings-it's easier to handle). Mix all ingredients & roll into medium sized meatballs. Place meatballs in skillet & brown on all sides. After they have been browned, place meatballs in the sauce where they will continue to cook. The flavor from the meatballs will infuse with the sauce. The Filling: Mix all of the ingredients together. Refrigerate for a minimum of 1 hr. Put filling into a piping bag (I recommend using a zip lock with a ½-inch corner cut out). Bring oven to 350* Boil the Manicotti until they are Al dente & fill shells. Using some of the sauce, coat the bottom of a large baking dish, place the manicotti in the pan & cover with more of the sauce & top with the remainder of the mozzarella from the filling. Cover with foil for 30 mins, uncover for 15 more minutes. Let this set for 5-10 minutes & serve with meatballs on the side. Enjoy!