Grateful Grits

For years now, it’s been a cherished tradition in our family to let the birthday person call the shots on their special day. And for my dear mother-in-law, that means one thing: manicotti. It’s become her signature birthday meal, a dish that’s evolved and improved over time, thanks to my tinkering in the kitchen. Today, I’m thrilled to share my perfected recipe with all of you.

First things first, let’s set the stage: a finely diced onion sizzling away in a glug of olive oil until it’s as translucent as can be. A sprinkle of salt and pepper, a fragrant addition of garlic, and then comes the star of the show – ground sausage. We let it dance in the pan until it’s lost all its pink and crumbled into delicious, savory bits. A dash of oregano, a pinch of basil, and our flavorful meat mixture is ready to mingle with the cheesy goodness.

Speaking of cheese, let’s talk filling. A luscious blend of ricotta, Parmesan, and mozzarella, kissed with the richness of eggs, and rounded out with a hint of onion powder and parsley. It’s a symphony of flavors waiting to be stuffed into those manicotti noodles. But first, we’ve got to prep those tubes – boil ’em up until they’re just shy of al dente, because they’ll finish cooking in a bath of tangy tomato sauce.

Now, here’s where the magic happens: piping that heavenly cheese and sausage concoction into each waiting noodle, filling them to the brim with deliciousness. A cozy nest of marinara sauce awaits them in a baking dish, a sprinkle of fresh basil for that extra touch of freshness, and then into the oven they go, covered in anticipation.

Twenty minutes later, we unveil our masterpiece, bubbling with promise and aroma. But we’re not done yet – a generous blanket of mozzarella crowns our creation, a final flourish before it returns to the heat for its last hurrah. Ten minutes more, and then, at long last, it’s time to let it rest, to allow those flavors to meld and mingle into perfection.

And what’s a feast without accompaniments? A crisp salad, a basket of garlic bread – the stage is set for a birthday celebration fit for royalty. So go ahead, dig in, savor each bite of this labor of love. For in this dish, there’s more than just manicotti – there’s tradition, there’s family, and above all, there’s joy.

Sausage Stuffed Manicotti

Ingredients:

Manicotti Shells, 2 packages

Marinera Sauce, probably two jars

2 lbs. mild Italian Sausage

32 ounces of Ricotta Cheese

½ cup of grated Parmesan Cheese

Mozzarella Cheese

2 Eggs

1 diced Onion

2 tsp. minced Garlic

½ tsp. onion powder

½ tsp. parsley

½ tsp. oregano

½ tsp. basil

Directions:

1. Sauté onion in olive oil until translucent. Add the garlic and sauté an additional minute or two. Add the sausage and cook until it is no longer pink. Add oregano and basil. Drain any excess fat. Set aside and allow it to cool.
2. Combine ricotta cheese, parmesan cheese, ½ cup of mozzarella cheese, onion powder, eggs, parsley and meat mixture. Once thoroughly mixed, place the mixture into a gallon Ziplock bag.
3. Cook the manicotti noodles according to the package and then drain. (I usually use two packages of manicotti noodles, it makes a ton but this is a meal that is meant for company)
4. Pour half the marinera sauce into the bottom of a 9×13 oven safe casserole dish.
5. Cut one of the corners of the Ziplock bag and fill each manicotti noodle with the ricotta mixture. Place the noodles in the marinera sauce until the pan is filled.
6. Top with the rest of the marinera sauce.
7. Bake at 350 degrees covered for twenty minutes, uncover the pan and top with mozzarella cheese and fresh basil. Cook an additional ten minutes. Remove from oven and allow to set at least five minutes before serving.

***This recipe can easily be halved by halving the manicotti, marinera, sausage, and ricotta, Keep the seasoning and other cheeses the same.