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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Saute the Onion, Garlic, Ground Round and Sausage in Olive Oil until meat is browned. | 2. Drain all liquids. Crumble Basil, Oregano, in your hands as you add them. | 3. Add Celery Seed, Bfown Sugar Salt and Pepper. | 4. Add the remaining sauce ingredients and simmer, uncovered until the consistency is that of a very thick Spaghetti Sauce. | 5. While the sauce is reducing and marrying, prepare the Filling. | 6. Place the Ricotta in a Lg Mixing Bowl and stir in eggs. | 7. Add the Romano, Pepper and Nutmeg. | 8. Crumble and add the Parsley. | 9. To assemble, fill the uncooked, dry noodles with a teaspoon or a Baker's Cone. | 10. Cover the bottom of a 9 by 13 pan with sauce. | 11. Carefully arrange the noodles and cover them with the remaining sauce. | 12. Place in a 400-degree oven and bake 40 minutes. | 13. Remove, uncover, sprinkle with additional Romano or Parmesan Cheese and bake uncovered for 10 more minutes. | 14. This recipe is best cooked for the first 40 minutes one day and the 10 the next. | 15. Serve with a Fine Chianti, a Caesar Salad and Lemon Ice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
virgin olive oil	1	tablespoon		806.9352	0.0	179.5204	4.5333
red onion	1	finely	minced	-	-	-	-
garlic clove	1	crushed		806.9352	0.0	179.5204	4.5333
	2	lbs	ground	806.9352	0.0	179.5204	4.5333
italian sausage	2	lb	sweet	3138.8629	5.8967	129.274	284.2213
basil	1	tablespoon		0.6095	0.0702	0.0835	0.017
oregano	1/3	teaspoon		0.8833	0.2297	0.03	0.0143
parsley	1/2	teaspoon	dried	2.736	0.4811	0.2257	0.06
celery seed	1/8	teaspoon		0.98	0.1034	0.0452	0.0632
brown sugar	1	teaspoon		11.4	2.9427	0.0036	0.0
salt	1	tablespoon		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
italian plum tomato	1	can	ground	806.9352	0.0	179.5204	4.5333
tomato sauce	1	can		-	-	-	-
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
fine sangiovasi chianti wine	1	cup		806.9352	0.0	179.5204	4.5333
ricotta cheese	4	cups		1726.08	30.1568	111.6992	128.7616
egg	3			214.5	1.08	18.84	14.265
romano cheese	1/2	cup	ground	-	-	-	-
black pepper	1/2	teaspoon	ground	5.773	1.4708	0.239	0.075
nutmeg	1/8	teaspoon		1.4438	0.1355	0.0161	0.0999
parsley	2	tablespoons	dried	2.736	0.4811	0.2257	0.06
manicotti	14			806.9352	0.0	179.5204	4.5333
romano cheese	3	tablespoons	ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.