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 lb.  bulk spicy italian sausage
1 can  (28 ounces) crushed tomatoes
1   jar (26 ounces) marinara sauce
2   eggs, beaten
3 cup  ricotta cheese
3/4 cup  grated parmesan cheese
1 can  (4 ounces) chopped green chilies
3 Tbsp  minced fresh parsley
1 tsp  italian seasoning
1/2 tsp  salt
1/2 tsp  garlic powder
1/2 tsp  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 
 
 
-- 
(ID: 2147) Mirror: rec.food.recipes: Fri, Jul 1, 2005


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