Manicotti with Spicy Sausage


It's easy to fill the uncooked manicotti shells for this zesty pasta
bake. I receive compliments on this hearty entree every time I serve
it. Jeaune H., Lexington, Kentucky


Prep: 30 min.
Bake: 1 hour

1 pound bulk spicy Italian sausage
1 can (28 ounces) crushed tomatoes
1 jar (26 ounces) marinara sauce
2 eggs, beaten
3 cups ricotta cheese
3/4 cup grated Parmesan cheese
1 can (4 ounces) chopped green chilies
3 tablespoons minced fresh parsley
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
18 uncooked manicotti shells
1/2 cup shredded mozzarella cheese

In a large skillet, cook sausage over medium heat until no longer
pink; drain and set aside. In the same skillet, bring tomatoes and
marinara sauce to a boil. Reduce heat; cover and simmer for 10
minutes. In a large bowl, combine the eggs, ricotta, Parmesan cheese,
chilies, parsley, Italian seasoning, salt, garlic powder and pepper.
Divide 2 cups of sauce between two greased 13-in. x 9-in. x 2-in.
baking dishes. Stuff uncooked manicotti shells with cheese mixture.
Place in prepared pans. Sprinkle with sausage; top with remaining
sauce.
Cover and bake at 375 for 50 minutes. Uncover; sprinkle with
mozzarella cheese. Bake 10 minutes longer or until cheese is melted
and manicotti is tender. Let stand for 5 minutes before serving.
Yield: 8-10 servings.

Source: Taste of Home


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