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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
1 (8 oz) pkg uncooked manicotti noodles
1 (15 oz) can tomato sauce
1 (10 oz) can diced tomatoes and green chilies with garlic, oregano, and basil
1 lb Italian pork sausage
1 (8 oz) pkg cream cheese
1 cup ricotta cheese
4 cups (16 oz) shredded mozzarella cheese, divided
1/2 cup chopped fresh parsley (optional)
Cook pasta according to package directions; rinse with cold water. Drain.
Process tomato sauce and diced tomatoes in a blender 20 seconds or until smooth. 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 13x9-inch baking dish.
Pour tomato mixture 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.
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.
Ground Beef and Tomato Manicotti: Substitute 1 pound lean ground beef for sausage. Stir in 1/2 teaspoon dried Italian seasoning, 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon fennel seed. Proceed as directed.
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CHEESY SAUSAGE AND TOMATO MANICOTTI
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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
1 (8 oz) pkg uncooked manicotti noodles
1 (15 oz) can tomato sauce
1 (10 oz) can diced tomatoes and green chilies with garlic, oregano, and basil
1 lb Italian pork sausage
1 (8 oz) pkg cream cheese
1 cup ricotta cheese
4 cups (16 oz) shredded mozzarella cheese, divided
1/2 cup chopped fresh parsley (optional)
Cook pasta according to package directions; rinse with cold water. Drain.
Process tomato sauce and diced tomatoes in a blender 20 seconds or until smooth. 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 13x9-inch baking dish.
Pour tomato mixture 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.
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.
Ground Beef and Tomato Manicotti: Substitute 1 pound lean ground beef for sausage. Stir in 1/2 teaspoon dried Italian seasoning, 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon fennel seed. Proceed as directed.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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