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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 2 |
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âI wanted to make manicotti one day but was out of the noodles,â says Lori Daniels of Beverly, West Virginia. âSo I came up with this recipe, using jumbo shells instead. They were much easier to work with.â Ingredients:
1/3 pound johnsonville® mild ground italian sausage |
1 can (8 ounces) tomato sauce |
1/4 cup tomato paste |
2 tablespoons water |
1 teaspoon brown sugar |
1/2 teaspoon italian seasoning |
1/3 cup 4% cottage cheese |
3/4 cup shredded part-skim mozzarella cheese, divided |
2 tablespoons beaten egg |
1/2 teaspoon minced fresh parsley |
6 jumbo pasta shells, cooked and drained |
grated parmesan cheese, optional |
Directions:
1. In a small saucepan, cook sausage over medium heat until no longer pink; drain. Set half of the sausage aside for filling. Add the tomato sauce, tomato paste, water, brown sugar and Italian seasoning to sausage in pan. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.
2. In a small bowl, combine the cottage cheese, 1/2 cup mozzarella cheese, egg, parsley and reserved sausage. Stuff into shells. Spread 1/4 cup meat sauce in an ungreased 1-qt. shallow baking dish. Place stuffed shells in dish; drizzle with remaining meat sauce.
3. Sprinkle with remaining mozzarella cheese and Parmesan cheese if desired. Bake, uncovered, at 350° for 20-25 minutes or until filling reaches 160°. Yield: 2 servings.
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