| 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.”