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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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My college-student son always asks for this meal whenever he is home. Top grades always go to this effort in the kitchen! Ingredients:
1 (8 ounce) package manicotti, uncooked |
1 lb bulk italian sausage |
1/2 cup chopped onion |
2 cloves garlic, minced |
1 (28 ounce) can diced tomatoes |
1 (6 ounce) can tomato paste |
1 teaspoon dried basil |
1 teaspoon sugar |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 (16 ounce) container ricotta cheese |
2 cups shredded mozzarella cheese (divided) |
1 cup shredded provolone cheese |
1/3 cup grated parmesan cheese |
1 egg |
Directions:
1. Preheat oven to 350*.
2. In a large skillet, over medium heat, brown sausage, drain fat.
3. Add onion and garlic, cooking till onion is slightly transparent.
4. Stir in tomatoes, tomato paste, basil, sugar, salt and pepper.
5. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes.
6. In a medium bowl, comine cheeses and egg.
7. Mix well.
8. Store, covered, in refrigerator while manicotti noodles are cooking.
9. Cook manicotti as directed on package; drain.
10. Stuff manicotti shells with cheese mixture.
11. Spread half of the tomato based sauce on bottom of a greased 13 x 9 baking dish.
12. Place stuffed manicotti over sauce.
13. Spoon remaining sauce over manicotti.
14. Cover& bake 35 minutes or until hot and bubbly.
15. Remove from oven, top with remaining 1 cup mozarella cheese.
16. Bake 5 minutes longer.
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