SAUSAGE MUSHROOM MANICOTTI

Sausage Mushroom Manicotti image

If you're tired of pasta with tomato sauce, try this version instead. A creamy sauce covering sausage-filled noodles makes it hard to resist. -Kathy Taipale, Iron River, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 7 servings.

Number Of Ingredients 14

Ingredients

1 package (8 ounces) manicotti shells
1 pound bulk Italian sausage
1/2 cup thinly sliced green onions
1 garlic clove, minced
2 tablespoons butter
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup sour cream
1/4 teaspoon pepper
SAUCE:
1 can (5 ounces) evaporated milk
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 tablespoon minced fresh parsley
2 cups shredded part-skim mozzarella cheese, divided

Steps:

Cook manicotti shells according to package directions. Meanwhile, in a skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, saute onions and garlic in butter until tender. Add mushrooms; heat through. Drain shells and set aside., Transfer mushroom mixture to a bowl; stir in the sausage, soup, sour cream and pepper. Stuff into manicotti shells. Place in a greased 13x9-in. baking dish., For sauce, in a saucepan, heat the milk, mushrooms and parsley. Remove from the heat; add 1-1/2 cups cheese, stirring until melted. Pour over stuffed shells., Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 449 calories, Fat 26g fat (13g saturated fat), Cholesterol 79mg cholesterol, Sodium 949mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 21g protein.