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Cheesy Sausage-and-Tomato Manicotti Recipe

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This recipe for Cheesy Sausage-and-Tomato Manicotti is from 3-17 FA BN Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (8-ounce) package uncooked manicotti noodles
1 pound Italian pork sausage
1 (8-ounce) package cream cheese
1 cup ricotta cheese
4 cups (16 ounces) shredded mozzarella cheese, divided
2 jars of your favorite spaghetti sauce
1/2 cup chopped fresh parsley (optional)
Directions:
Directions:
Cook pasta according to package directions; rinse with cold water. Drain.
Place on wax paper to cool. Set aside.

Remove casings from sausage, and discard. Cook sausage in large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Stir in cream cheese, ricotta cheese, and 2 cups mozzarella cheese. Spoon into manicotti shells; arrange stuffed shells in lightly greased 13- x 9-inch baking dish.
Pour 1 jar of spaghetti sauce over shells; sprinkle with remaining 2 cups mozzarella cheese.
Bake at 350 for 20 minutes or until cheese is melted and bubbly. Let casserole stand 10 minutes before serving. Sprinkle top with chopped fresh parsley, if desired.

I also heat the other jar of sauce to pour over the casserole BEFORE serving.
I just like some sauce on the top of my manicotti..

Note: Casserole may be assembled and frozen up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 350 for 30 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer a smaller casserole, use 2 (11- x 7-inch) baking dishes. Proceed as directed
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Hour

 

 

 

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