MEATBALL and PEPPERONI MANICOTTI
Bravo! Cucina Italiana Recipe
Makes 2 servings
6 lasagna noodles, cooked
6 tablespoons each: Alfredo and Marinara Sauce
1 1/2 cups ricotta meatball mix (see below)
9 tablespoons each: shredded mozzarella and grated Parmesan
6 tablespoons julienned pepperoni
1 3/4 cups red pepper diavolo sauce (see below)
Heat oven to 350 degrees. Top each noodle with 1 tablespoon Alfredo sauce, 1 tablespoon marinara, 1/4 cup meatball ricotta mix, 1 tablespoon julienned pepperoni, 1 tablespoon mozzarella and 1 tablespoon Parmesan. Roll noodles around filling. Place half of red pepper diavolo sauce in 9 inch square baking dish. Put manicotti rolls in dish. Top with remaining diavolo sauce, 3 tablespoons mozzarella and 3 tablespoons Parmesan. Bake, covered, 30 minutes or until bubbling.
Ricotta Meatball Mix: Combine 1 pound ricotta cheese, 1 egg, 1/2 cup grated Parmesan, 1 tablespoon chopped parsley, salt and pepper to taste and 4 meatballs (cooked and chopped).
Red Pepper Diavolo Sauce: In a saucepan, heat 2 tablespoons extra virgin olive oil. Add 1 clove garlic (chopped) and 1/4 teaspoon crushed red pepper. Cook until garlic is toasted. Stir in 1/2 cup marinara sauce, 1/2 cup Alfredo sauce, 2 red bell peppers (roasted and pureed), 1/4 cup grated Parmesan and salt and pepper to taste. Bring to a simmer and cook for 5 minutes, stirring occasionally.