Makes 8 servings
|3||cups ricotta cheese|
|1||cup grated Parmesan cheese, divided|
|2||eggs, beaten lightly|
|2-1/2||tablespoons chopped fresh parsley|
|1||teaspoon Italian seasoning|
|1/2||teaspoon garlic powder|
|1/2||teaspoon black pepper|
|1||pound spicy Italian sausage|
|1||can (28 ounces) crushed tomatoes in purée, undrained|
|1||jar (26 ounces) marinara or spaghetti sauce|
|8||ounces uncooked manicotti shells|
- Preheat oven to 375°F. Spray 13X9-inch baking dish with nonstick cooking spray.
- Combine ricotta, 3/4 cup Parmesan, eggs, parsley, Italian seasoning, garlic powder, salt and pepper in medium bowl; set aside.
- Crumble sausage into large skillet; brown over medium-high heat until no longer pink, stirring to separate meat. Drain sausage on paper towels; drain fat from skillet.
- Add tomatoes with juice and marinara sauce to same skillet; bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 10 minutes. Pour about one third of sauce into prepared dish.
- Stuff each shell with about 1/2 cup cheese mixture. Place in dish. Top shells with sausage; pour remaining sauce over shells.
- Cover tightly with foil and bake 50 minutes to 1 hour or until noodles are cooked. Let stand 5 minutes before serving. Serve with remaining 1/4 cup Parmesan.
|Total Fat||38 g|
Check out more recipes for Italian