Chicken and Sausage Manicotti
(Cuisine at home, December 2005, Issue 54, p. 43)
Makes: 12 Manicotti Total Time: About 11/2 Hours Rating: Intermediate
For the Filling—
Saute; Add:
4 oz. chicken breast, diced
4 oz. bulk Italian sausage
1 1/4 cups button mushrooms, sliced
1 1/4 cups shiitake mushrooms, stemmed, sliced
3/4 cup red bell pepper, seeded, julienned
1 T. garlic, minced
1 t. dried Italian seasoning
Salt and pepper to taste
Blend; Stir in:
1 cup fontina cheese, grated
3/4 cup ricotta
3/4 cup Parmesan cheese, grated
1/3 cup scallions, sliced
1 egg
Chicken-sausage mixture
For the Béchamel—
Melt; Stir in:
3 T. unsalted butter
1/4 cup all-purpose flour
Whisk in; Season with:
3 cups milk, whole or 2%
1 t. kosher salt
1/4 t. each white pepper, nutmeg, and cayenne
For the Pasta—
Cook, Fill, and Roll; Top with:
12 lasagna sheets
Béchamel Sauce
4 oz. fresh mozzarella, thinly sliced
Preheat oven to 425°; coat a large casserole dish with nonstick spray.
Saute chicken and sausage for the filling in a nonstick skillet over medium-high heat. When brown, add mushrooms, bell pepper, garlic, and dried herbs; cook until vegetables are soft, 8–10 minutes. Season with salt and pepper, and remove from heat; cool briefly.
Blend cheeses, scallions, and egg together in a large bowl. Fold in chicken mixture until combined.
Melt butter for the béchamel in a large saucepan over medium heat. Stir in flour and cook 1 minute.
Whisk in milk gradually, then increase heat to medium-high. Bring to a simmer, stirring constantly, until sauce thickens; remove from heat and add seasonings. Coat bottom of prepared baking dish with 1 cup béchamel.
Cook pasta in boiling salted water for 4 minutes, or until pliable; drain and rinse. Fill and roll manicotti as shown below, then top with remaining béchamel and the mozzarella. Bake, uncovered, for 25 minutes, or until cheese is golden and sauce is bubbly. Let stand for 5 minutes before serving. Shown here with Fresh Tomato Salad.
Nutrition Information (Per manicotti):
317 calories 51% calories from fat 18g total fat 22g carb. 521mg sodium 1g fiber 16g protein
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