Remove outer skin from sausage and cook in a frying pan with a little oil breaking up meat while cooking (like browning ground beef).
Cook half the manicotti shells in a large pot of rapidly boiling salted water for 6 minutes or until just flexible; carefully remove from water using a slotted spoon, drain and set aside. Repeat with other half of shells.
In a large frying pan heat oil and sauté shallots and green peppers until tender, set aside.
Combine ricotta, mozzarella, eggs, sausage and salt in a large bowl, mix well. Add black pepper to taste.
To mixture add shallots, green peppers and mushrooms, mix well.
Gently fill each manicotti shell with sausage mixture and arrange in a lightly greased 13x9 inch baking dish. Pour a little of the tomato basil sauce in the bottom of the dish then once all the manicotti are set in the dish, pour the rest of the sauce and sprinkle grated parmesan.
Cover with aluminum foil and bake at 350F (180C) for 30 minutes then uncover and baked an additional 10 minutes.
NOTE: Tomato Basil Sauce can be found here.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (462g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 491 (55%)|
|Amt Per Serving||% DV|
|Total Fat 54.6g||73 %|
|Saturated Fat 22.1g||110 %|
|Monounsaturated Fat 19.8g|
|Polyunsanturated Fat 9g|
|Cholesterol 269.7mg||83 %|
|Sodium 1584.4mg||55 %|
|Potassium 480.2mg||13 %|
|Total Carbohydrate 47.2g||14 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 43.3g|
|Protein 49.5g||71 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 891
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