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Cheesy Sausage-and-Tomato Manicotti

Source of Recipe


Southern Living, November 2003






List of Ingredients



• 1 (8-ounce) package uncooked manicotti noodles
  
• 1 (15-ounce) can tomato sauce
  
• 1 (10-ounce) can diced tomatoes and green chiles with garlic, oregano and basil
  
• 1 lb. Italian pork sausage
  
• 1 (8-ounce) package cream cheese
  
• 1 cup ricotta cheese
  
• 4 cups (16 ounces) shredded mozzarella cheese, divided
  
• Chopped fresh parsley (optional)
  






Instructions



1. Cook pasta according to package directions; rinse with cold water. Drain.
   
   
2. Process tomato sauce and diced tomatoes in a blender 20 seconds, or until smooth. Set aside.
   
   
3. 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 13- x 9-inch baking dish.
   
   
4. Pour tomato mixture over shells; sprinkle with remaining 2 cups mozzarella cheese.
   
   
5. Bake at 350° F 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.
   
   Makes 6 servings.
   
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   NOTE:
   Casserole may be assembled and frozen up to 1 month. Thaw in refrigerator overnight; bake, covered, at 350° F for 30 minutes. Uncover and bake 15 more minutes, or until cheese is melted and bubbly.