Easy Manicotti with Basil and Italian Sausage

Thursday, August 8, 2013

What you need:

For cheese filling

1 pkg manicotti shells uncooked

15 oz container part skim Ricotta Cheese

2 C shredded mozzarella 

1/4 C parmesan cheese shredded

1 egg beaten

2 Tbl dried parsley

1 Tbl fresh basil chopped ( more reserved for garnish)

1/2 tsp salt

1/4 tsp pepper

For Sauce

1-25 oz jar marinara sauce ( no sugar added) with 1/2 C water, or your favorite marinara recipe. I submitted my favorite recipe below

1/2 lb italian sausage pre cooked, You can simply cook the sausage, breaking it up as you cook it in a skillet. Drain and set aside or freeze for later.

Mix all cheese ingredients together except shells. Stuff shells with cheese mixture. Heat sauce, water, and sausage on stove in saucepan.

In a 9X13 dish sprayed with olive oil spray, place half the marinara sauce in the bottom of the dish, then place all stuffed shells in pan as they best fit. Add the rest of the sauce on top of shells. Cover with foil and bake on 375F for 40 min, then another 15 min with out foil. Let rest while you make garlic bread or set your table. 

Served best with fresh basil and parmesan cheese over top of manicotti.

Homemade Sauce

1- 28oz can crushed tomatoes

1 Tbl worcetershire sauce

1 tsp dried parsley

1/2 tsp basil

1/2 tsp garlic powder

1/4 tsp dried oregano, italian seasoning, fennel, and red pepper flakes

Add the uncooked italian sausage from above to a large skillet. Cook sausage, drain and add back to skillet. Stir in crushed tomatoes, worcestershire sauce, dried parsley, fresh basil (or/and dried) garlic powder, oregano,italian seasoning, fennel and red pepper flakes. Season with salt and pepper to taste. 

Recipe is from my family to yours, adapted from my moms recipe for manicotti.