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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I wanted to make manicotti one day but was out of the noodles. So I used jumbo shells instead and discovered they were much easier to work with.Lori Daniels, Beverly, West Virginia Ingredients:
12 uncooked jumbo pasta shells |
sauce: |
2/3 pound johnsonville® mild ground italian sausage |
2 cans (8 ounces each) tomato sauce |
1/2 cup tomato paste |
1/4 cup water |
2 teaspoons brown sugar |
1 teaspoon italian seasoning |
filling: |
2/3 cup 4% cottage cheese |
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided |
1 egg, lightly beaten |
1 teaspoon minced fresh parsley |
grated parmesan cheese, optional |
Directions:
1. Cook pasta shells according to package directions. Meanwhile, in a large saucepan, cook sausage over medium heat until no longer pink; drain. Set half of the sausage aside for filling.
2. Add tomato sauce, tomato paste, water, brown sugar and Italian seasoning to remaining sausage. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally.
3. Preheat oven to 350°. Drain pasta. In a large bowl, combine cottage cheese, 1 cup mozzarella, egg, parsley and reserved sausage. Stuff into shells.
4. Spread 1/2 cup meat sauce into an ungreased shallow 2-qt. baking dish. Arrange stuffed shells in dish; drizzle with remaining meat sauce. Sprinkle with remaining mozzarella and Parmesan if desired.
5. Bake, uncovered, 25-30 minutes or until bubbly. Yield: 4 servings.
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