Sausage-filled manicotti

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

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