INGREDIENTS

INSTRUCTIONS

Recipe by: First Magazine, 3/7/94 (entered by Susan Preparation Time: 1:35
1. Heat oven to 375~. In large frying pan, heat oil over medium heat. Add
onion and garlic and cook until soft, 3-5 minutes. Stir in tomatoes with
their juice and crush them with a fork. Add oregano, thyme, 3/4 tsp. salt
and 1/4 tsp. pepper. Boil over medium-high heat until thickened, about 15
minutes.  Transfer tomato sauce to a bowl. Wipe out frying pan. 2.
Meanwhile, in large pot of boiling salted water, cook manicotti shells.
Drain and set aside. 3. Heat frying pan over medium-high heat. Add sausage
and cook, breaking it up with a spoon, until brown, about 5 minutes. With
slotted spoon, transfer meat to paper towels and drain. 4. In a large bowl,
combine the sausage meat, ricotta, Parmesan, eggs, parsley, cayenne and the
remaining salt and pepper; stir to combine. Stuff the shells with sausage
mixture. 5. Spread 1 cup tomato sauce on the bottom of a 3-quart baking
dish. Arrange the shells in one layer, pour remaining sauce over and
sprinkle with mozzarrella. Cover with foil and bake 20 minutes. 6. Uncover
and bake until cheese is melted and bubbling, about 15 minutes. Cool
slightly before serving.
Work Time: 1 hour Total Time: 1 hour 35 min.
Per serving: Cal 613 Pro. 35g Fat 34g Sod. 1305mg Carb 42g Chol 208mg
Recipe By     :
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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