from myrecipes.com
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 350° for 20 minutes or until cheese is melted and bubbly. Let casserole stand 10 minutes before serving.
Casserole may be assembled and frozen up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 350° 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- x 7-inch) baking dishes. Proceed as directed.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (725g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 1767 | ||
Calories from Fat: 1140 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 126.6g | 169 % | |
Saturated Fat 67.9g | 339 % | |
Monounsaturated Fat 39.9g | ||
Polyunsanturated Fat 6.6g | ||
Cholesterol 405.1mg | 125 % | |
Sodium 4077.4mg | 141 % | |
Potassium 938.9mg | 25 % | |
Total Carbohydrate 45g | 13 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 41.9g | ||
Protein 111.2g | 159 % | |
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: 1767
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