Manicotti with Spicy Sausage |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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It's easy to fill the uncooked manicotti shells for this zesty pasta bake. I receive compliments on this hearty entree every time I serve it. Ingredients:
1 pound johnsonville® hot italian sausage links |
1 can (28 ounces) crushed tomatoes |
1 jar (26 ounces) marinara sauce |
2 eggs, lightly beaten |
3 cups ricotta cheese |
3/4 cup grated parmesan cheese |
1 can (4 ounces) chopped green chilies |
3 tablespoons minced fresh parsley |
1 teaspoon italian seasoning |
1/2 teaspoon salt |
1/2 teaspoon garlic powder |
1/2 teaspoon pepper |
18 uncooked manicotti shells |
1/2 cup shredded part-skim mozzarella cheese |
Directions:
1. In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, bring tomatoes and marinara sauce to a boil. Reduce heat; cover and simmer for 10 minutes.
2. In a large bowl, combine the eggs, ricotta, Parmesan cheese, chilies, parsley, Italian seasoning, salt, garlic powder and pepper.
3. Divide 2 cups of sauce between two greased 13-in. x 9-in. baking dishes. Stuff uncooked manicotti shells with cheese mixture. Place in prepared pans. Sprinkle with sausage; top with remaining sauce.
4. Cover and bake at 375° for 50 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10 minutes longer or until cheese is melted and manicotti is tender. Let stand for 5 minutes before serving. Yield: 8-10 servings.
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