Cheesy Sausage Tomato Manicotti Recipes

SAUSAGE CHEESE MANICOTTI

Steps:

• Cook manicotti according to package directions. Meanwhile, crumble sausage into a nonstick skillet; add the red pepper and onion. Cook over medium heat until meat is no longer pink and vegetables are tender; drain. Drain manicotti; set aside., In a bowl, combine the sausage mixture, egg whites, cottage cheese, mozzarella cheese, 1/4 cup Parmesan cheese, parsley, basil, fennel and pepper. Stuff into manicotti shells. Combine spaghetti sauce and water; spread 1/2 cup in an ungreased 13x9-in. baking dish. Arrange shells over sauce; top with remaining sauce., Cover and bake at 350° for 35-40 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

CHEESY SAUSAGE AND TOMATO MANICOTTI (OAMC)

Steps:

• Cook pasta according to package directions; rinse with cold water. Drain.
• Process tomato sauce and diced tomatoes in a blender 20 seconds or until smooth. Set aside.
• Remove casings from sausage, and discard. Cook sausage in large skillet over medium high heat, stirring until meat crumbles and is no longer pink. Stir in cream cheese, ricotta cheese, and 2 cups mozzarella cheese. Spoon into manicotti shells; arrange stuffed shells in lightly greased 13 x 9 inch baking dish.
• Pour tomato mixture over shells; sprinkle with remaining 2 cups mozzarella cheese.
• Bake at 350manicotti for 20 minutes or until cheese is melted and bubbly. Let casserole stand 10 minutes before serving. Sprinkle top with chopped fresh parsley, if desired.
• *********** OAMC Directions **********.
• Casserole may be assembled and frozen up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 350manicotti for 30 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer a smaller casserole, use 2 (11 in x 7 inch) baking dishes. Proceed as directed.

CHEESY SAUSAGE & TOMATO MANICOTTI

Steps:

• Cook pasta according to package directions; rinse with cold water. Drain and set aside.
• Process tomato sauce and diced tomatoes and green chilies in a blender 20 seconds or until smooth. Set aside.
• Remove casings from sausage, and discard. Cook sausage in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Drain sausage, if desired, and return to skillet. Stir in cream cheese, ricotta cheese, and 2 cups mozzarella cheese. Spoon into manicotti shells; arrange stuffed manicotti in a lightly greased 13x9 inch-baking dish.
• Pour tomato mixture over shells; sprinkle with remaining 2 cups mozzarella cheese.
• Bake at 350 degrees for 20 minutes or until cheese is melted and bubbly. Let casserole stand 10 minutes before serving, Sprinkle top with chopped fresh parsley, if desired.
• Note: Casserole may be assembled and frozen up to 1 month. Thaw in refrigerator overnight; bake, covered, at 350 degrees for 30 minutes or until cheese is melted and bubbly.
• Ground beef and tomato manicotti: Substitute 1 pound lean ground beef for sausage. Stir in 1/2 teaspoon dried Italian seasoning, 1-teaspoon salt, 1-teaspoon pepper, and 1-teaspoon fennel seed. Proceed as directed.