| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pasta | 6 | Servings | |
INGREDIENTS
| 8 | oz | Manicotti Shells |
| 14 | oz | Tomato Sauce -Filling— |
| 6 | oz | Sausage |
| 1 | Container Ricotta Cheese; 15-16 oz. | |
| 1 | c | Mozzarella Cheese; shredded |
| 1/3 | c | Parmesan Cheese |
| 1 | Whole Egg; lightly beaten | |
| 3 | tb | Parsley; CHopped |
| 1/8 | ts | Black Pepper |
INSTRUCTIONS
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
A Message from our Provider:
“I bet you’re wondering where you are going to go to church tomorrow.”