8 oz Manicotti Shells
14 oz Tomato Sauce --Filling---
6 oz Sausage
1 Container Ricotta Cheese, 15-16 oz.
1 cup Mozzarella Cheese, shredded
1/3 cup Parmesan Cheese
1 Whole Egg, lightly beaten
3 tbsp Parsley, CHopped
1/8 tsp Black Pepper
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Preheat oven to 350'. Spray a 13x9 pan with Pam. Set aside. Cook pasta - do not add salt. Drain. To prepare filling, cook sauage over med heat till no longer pink, about 5 minutes. Drain on paper towels. In large bowl, combine ricotta, sausage, 1/2 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.
Recipe by: Pensacola News Journal May '96 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Dianne Waller <dwaller@frontier.gulf.net> on Aug 31, 1997
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