Savory Italian Fusion: Lasagna Stuffed Manicotti

Ingredients

• 14 pieces of manicotti shells, or more if desired
• 1 tbsp of vegetable oil
• ½ lb of sweet Italian sausage
• ½ lb of ground beef
• 1 white onion
• ½ cup of fresh basil leaves
• 2 sprigs of fragrant rosemary
• 2 tbsp of aromatic thyme
• 1 tbsp of flavorful Italian seasoning
• 1 tbsp of ground black pepper
• 2 cans of tomato sauce (each 8 oz), divided
• Dipping Sauce:
• ¼ cup of finely chopped onion
• 1 tsp of freshly chopped rosemary, to your liking
• A pinch of fragrant thyme, to your taste
• A bunch of freshly chopped basil leaves
• 1 tbsp of spicy red pepper flakes
• 1 lb of shredded mozzarella cheese
• 4 cups of cottage cheese, strained
• 2 quarts of vegetable oil for frying
• 2 cups of versatile all-purpose flour
• 2 cups of plain bread crumbs
• 3 beaten eggs

Step 1

Begin by filling a generously sized pot with water and a pinch of salt, then bring it to a vigorous boil. Gently mix in the manicotti and allow it to boil once more. Let the pasta cook without a lid, giving it a occasional stir until it reaches the perfect al dente texture, typically around 8 minutes. Once ready, drain the pasta and lay it out on a baking sheet to cool. For quicker cooling, pop it in the freezer for approximately 5 minutes.

Step 2

In a large saute pan, warm up a bit of oil over medium-high heat. Toss in the sausage, beef, and onion, sauteing for about 3 minutes. Sprinkle in a blend of basil, rosemary, thyme, Italian seasoning, and black pepper. Cook until the meats are nicely browned, generally 8 minutes. Introduce half a can of tomato sauce and heat it through for 3 to 5 minutes. Transfer this savory mixture to a roomy bowl and let it cool down.

Step 3

For the sauce, heat up a skillet over medium-high heat. Saute the onion briefly, then stir in the rest of the tomato sauce, rosemary, and thyme. Enhance the flavors with fresh basil and a touch of red pepper flakes.

Step 4

Combine the mozzarella and cottage cheese with the cooled meat blend. Fill each manicotti shell generously and place them back on the baking sheet. Firm them up by returning them to the freezer for roughly 5 minutes. Slice the shells into bite-sized portions for easier handling.

Step 5

In a saucepan, heat up vegetable oil to a temperature of 350 degrees F (175 degrees C).

Step 6

Set up a dredging station with flour, breadcrumbs, and beaten eggs in separate bowls. Coat the manicotti slices first in flour, then in eggs, and finally in breadcrumbs before arranging them back on the baking sheet.

Step 7

Fry the coated slices in the hot oil until they turn a beautiful golden brown and become crispy, typically around 5 minutes. Once done, let them drain on a paper towel-lined plate. Serve these delectable bites alongside a zesty tomato dipping sauce.