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Title: Sausage-Filled Manicotti
Categories: Pasta
Yield: 6 Servings
| 8 | oz | Manicotti shells |
| 14 | oz | Tomato sauce |
| FILLING | ||
| 6 | oz | Sausage |
| 1 | Container ricotta cheese; 15-16 oz. | |
| 1 | c | Mozzarella cheese; shredded |
| 1/3 | c | Parmesan cheese |
| 1 | Whole egg; lightly beaten | |
| 3 | tb | Parsley; chopped |
| 1/8 | ts | 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, 1/2 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.
Posted to MM-Recipes Digest V4 #10 by Dean Powers Recipe by: Pensacola News Journal May '96
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