From b_layman_32@yahoo.com Tue Jul 5 12:25:07 2005 Date: Sat, 2 Jul 2005 03:24:30 +0000 (UTC) From: Beth Layman Newsgroups: rec.food.recipes Subject: Manicotti With Spicy Sausage Followup-To: rec.food.cooking, rec.food.recipes Manicotti with Spicy Sausage It's easy to fill the uncooked manicotti shells for this zesty pasta bake. I receive compliments on this hearty entree every time I serve it. Jeaune H., Lexington, Kentucky Prep: 30 min. Bake: 1 hour 1 pound bulk spicy Italian sausage 1 can (28 ounces) crushed tomatoes 1 jar (26 ounces) marinara sauce 2 eggs, beaten 3 cups ricotta cheese 3/4 cup grated Parmesan cheese 1 can (4 ounces) chopped green chilies 3 tablespoons minced fresh parsley 1 teaspoon Italian seasoning 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon pepper 18 uncooked manicotti shells 1/2 cup shredded mozzarella cheese In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, bring tomatoes and marinara sauce to a boil. Reduce heat; cover and simmer for 10 minutes. In a large bowl, combine the eggs, ricotta, Parmesan cheese, chilies, parsley, Italian seasoning, salt, garlic powder and pepper. Divide 2 cups of sauce between two greased 13-in. x 9-in. x 2-in. baking dishes. Stuff uncooked manicotti shells with cheese mixture. Place in prepared pans. Sprinkle with sausage; top with remaining sauce. Cover and bake at 375 for 50 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10 minutes longer or until cheese is melted and manicotti is tender. Let stand for 5 minutes before serving. Yield: 8-10 servings. Source: Taste of Home -- Rec.food.recipes is moderated by Patricia D. Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/