SAUSAGE AND MUSHROOM MANICOTTI WITH WHITE MUSHROOM SAUCE

Sausage and Mushroom Manicotti With White Mushroom Sauce image

Provided by Viclynn

Time 1h5m

Yield 14 stuffed shells, 7 serving(s)

Number Of Ingredients 16

1 lb Italian sausage, bulk
1/2 cup green onion, thinly sliced
1 garlic clove, minced
2 tablespoons butter
8 ounces fresh mushrooms, finely chopped
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1/2 cup sour cream
1/4 teaspoon black pepper
1 (8 ounce) package manicotti pasta, cooked as directed, and drained (rinse with cold water)
1 (5 ounce) can evaporated milk
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
2 tablespoons butter
8 ounces fresh mushrooms, sliced
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley
1/2 cup shredded parmesan cheese
2 cups shredded mozzarella cheese, divided

Steps:

Preheat oven to 350. Cook pasta, as directed. Drain and rinse in cold water. (Handle the pasta carefully to avoid tearing the manicotti.).
Crumble the italian sausage into a skillet, then cook until no longer pink. Crumble the cooked meat into small pieces. Drain and set aside.
In the same skillet, melt the butter, then saute the mushrooms and onions until tender. Add the garlic and cook 2 minutes longer.
Transfer vegetables to a bowl, add the sausage, soup, sour cream and pepper. Stir well. Set the skillet aside.
Place the meat/mushroom mixture in a large Ziploc bag - snip a hole in one corner. Stuff the manicotti shells and place in a lightly greased 13"x9"x2" baking dish.
For the Sauce:.
Using the same skillet, melt the butter and saute the sliced mushrooms until tender.
Stir in the milk, soup, parsley and heat through. Add the parmesan cheese and HALF the mozzarella. Stir thoroughly. Pour over the stuffed pasta.
Cover with aluminum foil and bake at 350 for 25 minutes.
Uncover, sprinkle with remaining 1 cup mozzarella, and heat for additional 10 minutes. Enjoy!