Sausage-Filled Manicotti
Yield
4 servingsPrep
25 minCook
35 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
pasta, manicotti shells
|
*
|
| 14 | ounces |
tomato sauce
|
|
| Filling | |||
| 6 | ounces |
sausage
|
|
| 16 | ounces |
ricotta cheese
|
|
| 1 | cup |
mozzarella cheese
shredded |
*
|
| ⅓ | cup |
Parmesan cheese
|
|
| 1 | Whole |
eggs
lightly beaten |
*
|
| 3 | tablespoons |
parsley leaves
chopped |
|
| ⅛ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
pasta, manicotti shells
|
*
|
| 404.6 | ml/g |
tomato sauce
|
|
| Filling | |||
| 173.4 | ml/g |
sausage
|
|
| 462.4 | ml/g |
ricotta cheese
|
|
| 237 | ml |
mozzarella cheese
shredded |
*
|
| 79 | ml |
Parmesan cheese
|
|
| 1 | Whole |
eggs
lightly beaten |
*
|
| 45 | ml |
parsley leaves
chopped |
|
| 0.6 | ml |
black pepper
|
|
Directions
Preheat oven to 350℉ (180℃).
Spray a 13x9 pan with Pam.
Set aside.
Cook pasta - do not add salt.
Drain.
To prepare filling, cook sauage over medium heat until no longer pink, about 5 minutes.
Drain on paper towels.
In large bowl, combine ricotta, sausage, ½ 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.
