SIMPLE SAUSAGE MANICOTTI
I really like this recipe. First off.....it tastes good. Since it makes a lot, you can make it ahead and freeze it all, or in batches for quick dinners later. I especially like that you stuff uncooked shells. Many times when I try to stuff cooked shells they end up torn and I end up tossing some of them.
Provided by Vicki Butts (lazyme) @lazyme5909
Categories Pasta
Number Of Ingredients 9
Steps:
- Preheat oven to 350F.
- Combine raw sausage, egg, cheese, salt and pepper, garlic and onion powder.
- Fill UNCOOKED manicotti with the meat mixture. I use a long iced tea spoon to stuff the tube which works pretty well.
- Spread approximately 1/4 - 1/2 cup of spaghetti sauce in bottom of two 13x9 pans.
- Arrange the filled manicotti in each pan in a single layer.
- Pour the remaining sauce over the manicotti.
- Sprinkle with Parmesan or Romano and any leftover mozzarella cheese you have remaining.
- If you have any leftover meat mixture left, crumble it over the manicotti and sauce.
- Cover with aluminum foil and bake at 350F for 45 minutes or until shells are soft and the sausage is thoroughly cooked.
- Notes: I like to make these and freeze them (before adding the sauce and baking them). Then I have plenty in the freezer for a quick weeknight dinner later and can grab just what I want. I add the Prego and garnish with the Parmesan on cooking day.
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