Use uncooked manicotti shells."Very tasty! Substituted mozzarella for the ricotta and my family loved it. Not too difficult to make either. Will definitely cook this again! " - DRPorter
Yield: 4 Ready in 45 minutes
51 people trying soon
|1 cloveGarlic; minced|
|1/2 tablespoonolive oil|
|2 8 oz cansTomato sauce|
|1 16 oz canTomatoes|
|1 1/2 teaspoonOregano; chopped|
|1 tablespoonParsley; chopped|
|Addition to Sauce:|
|2 cupsRicotta Cheese|
|3 tablespoonParmesan cheese; grated|
|15 Manicotti shells; uncooked|
|1 poundItalian Sausage|
Stuffed Manicotti Preparation
Cook and drain the sausage. Add and heat all ingredients for the sauce. Simmer for up to 2 hours. Let cool.
Stir in the Ricotta, Parmesan and Parsley. Blend well.
Stuff the shells with the meat sauce. Place in a well sprayed casserole dish. Top with remaining sauce. Add one cup of water. Cover with foil.
Bake ~~at; 350F for 50 minutes.
Remove foil. Let rest for 10 minutes before serving.
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