Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Manicotti Shells |
| 14 ounces | Tomato Sauce -Filling--- |
| 6 ounces | Sausage |
| 1 \N | Container Ricotta Cheese; 15-16 oz. |
| 1 cup | Mozzarella Cheese; shredded |
| ⅓ cup | Parmesan Cheese |
| 1 \N | Whole Egg; lightly beaten |
| 3 tablespoons | Parsley; CHopped |
| ⅛ teaspoon | Black Pepper |
Preheat oven to 350'. Spray a 13x9 pan with Pam. Set aside. Cook pasta - do not add salt. Drain. To prepare filling, cook sauage over med heat till no longer pink, about 5 minutes. Drain on paper towels. In large bowl, combine ricotta, sausage, ½ cup mozzarella, Parmesan, egg, parsley, and pepper.
Mix well. Spoon filling evenly into cooked manicotti. Place stuffed manicotti in a single layer in prepared pan. Spoon tomato sauce evenly over manicotti. Sprinkle with remaining mozzarella. Bake until heated through and cheese melts, about 35 minutes. Serve immediately.
Recipe by: Pensacola News Journal May '96 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Dianne Waller <dwaller@...> on Aug 31, 1997