THE RECIPE JOURNAL · Main Course
Manicotti Loaded with Lasagna
This comforting dish combines the best of two Italian classics into one hearty meal that's perfect for family dinners. Filled with rich cheese and savory meat, it’s sure to become a new favorite around your table.
FROM THE KITCHEN • Manicotti Loaded with Lasagna
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by bringing a large pot of lightly salted water to a boil. Add the manicotti and cook uncovered for about 8 minutes, stirring now and then, until they’re tender but still have a bit of bite. Drain them and spread them out on a baking sheet to cool, then pop them in the freezer for about 5 minutes to firm up.
02
Step 2
While the pasta cools, heat a tablespoon of oil in a large pan over medium-high heat. Toss in the sausage, beef, and chopped onion, and cook for a few minutes until the meat starts to brown. Sprinkle in the basil, rosemary, thyme, Italian seasoning, and some black pepper, and keep cooking until everything’s nicely browned, about 8 minutes. Pour in half a can of tomato sauce, stir it all together, and let it heat through for a few minutes. Transfer this mixture to a bowl and let it cool a bit.
03
Step 3
Next, warm up a skillet over medium-high heat for the sauce. Add some chopped onion and sauté for just a minute, then pour in the rest of the tomato sauce along with rosemary, thyme, basil, and a pinch of red pepper flakes. Give it a good stir and let it simmer gently.
04
Step 4
Once the meat mixture is cool enough, fold in the mozzarella and cottage cheese. Carefully stuff each manicotti shell with this cheesy meat filling and arrange them back on the baking sheet. Freeze them again for about 5 minutes to help them hold their shape, then slice the stuffed shells into bite-sized pieces.
05
Step 5
Heat about 2 quarts of vegetable oil in a deep saucepan to 350°F (175°C). Set out three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dip each manicotti slice first in the flour, then the eggs, and finally coat with breadcrumbs. Fry the pieces in the hot oil until they’re golden brown and crispy, around 5 minutes. Drain them on paper towels and serve warm with the spicy tomato sauce for dipping.
Why you’ll love it
This dish combines the best parts of two classic Italian favorites, giving you layers of rich flavors and creamy textures. It’s hearty and comforting, perfect for family dinners or special occasions. The blend of cheeses and savory sauce makes every bite satisfying and delicious.
How to serve
Serve alongside a fresh green salad or steamed vegetables to balance the richness. Garlic bread or a crusty baguette also pairs nicely, perfect for sopping up any extra sauce. A light red wine like Chianti complements the flavors beautifully.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the cheese creamy and the pasta tender. This dish can also be frozen before baking; thaw overnight in the fridge before cooking.
