Sausage Mushroom Manicotti |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 7 |
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If you're tired of pasta with tomato sauce, try this version instead. A creamy sauce covering sausage-filled noodles makes it hard to resist. Kathy Taipale, Iron River, Wisconsin Ingredients:
1 package (8 ounces) manicotti shells |
1 pound johnsonville® mild ground italian sausage |
1/2 cup thinly sliced green onions |
1 garlic clove, minced |
2 tablespoons butter |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/2 cup sour cream |
1/4 teaspoon pepper |
sauce: |
1 can (5 ounces) evaporated milk |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
1 tablespoon minced fresh parsley |
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided |
Directions:
1. Cook manicotti shells according to package directions. Meanwhile, in a skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, saute onions and garlic in butter until tender. Add mushrooms; heat through. Drain shells and set aside.
2. Transfer mushroom mixture to a bowl; stir in the sausage, soup, sour cream and pepper. Stuff into manicotti shells. Place in a greased 13-in. x 9-in. baking dish.
3. For sauce, in a saucepan, heat the milk, mushrooms and parsley. Remove from the heat; add 1-1/2 cups cheese, stirring until melted. Pour over stuffed shells.
4. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Yield: 7 servings.
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