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Sausage-Mushroom Manicotti




Source of Recipe


Unknown


Recipe Introduction


This is an easy "comfort-type" dish. Very good!
Sausage-Mushroom Manicotti

1 pound bulk Italian sausage
1/2 cup thinly sliced green onions
1 clove garlic, minced
1 jar (4-1/2-oz.) sliced mushrooms, drained
1 can (10-3/4-oz.) cream of mushroom soup, undiluted
1/2 cup sour cream
1/4 teaspoon pepper
1 package (1 lb.) manicotti shells, cooked and drained
1 can (5-oz.) evaporated milk
1 jar (4-1/2-oz.) sliced mushrooms, drained
1 tablespoon fresh parsley, minced
2 cups shredded Mozzarella cheese, divided

In a skillet cook Italian sausage over medium heat until no longer pink; drain and set aside. In same skillet, saute green onions and garlic until tender. Add 1 jar sliced mushrooms; heat through. Transfer to a bowl; stir in the sausage, soup, sour cream and pepper. Stuff into cooked manicotti shells. Place in a greased 13x9x2-inch baking dish.

In a saucepan heat evaporated milk, 1 jar sliced mushrooms and minced parsley. Remove from heat ; stir in 1-1/2 cups shredded Mozzarella cheese until melted. Pour over stuffed shells. Cover and bake at 350° F. for 25 minutes. Uncover; sprinkle with remaining 1/2 cup Mozzarella cheese. Bake for 5-10 minutes longer or until cheese is melted.

Yield: 7 servings