Manicotti al Forno
This classic Italian Dish will have them running back for seconds!
Ingredients
12 uncooked manicotti pasta shells
1 lb bulk Italian pork sausage
2 large cloves garlic, finely chopped
1 teaspoon dried oregano leaves
1 jar (26 oz) tomato pasta sauce
1 can (14.5 oz) diced tomatoes with Italian-style herbs, drained
1 egg
1 container (15 oz) part-skim ricotta cheese
3 cups shredded Italian cheese blend or mozzarella cheese (12 oz)
1/4 cup fresh basil leaves, cut into strips
Directions
- Heat oven to 350°F. Cook pasta shells as directed on package. Drain; rinse with cold water to cool.
- Meanwhile, in 12-inch skillet, cook sausage, garlic and oregano over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in pasta sauce and tomatoes. Spread 1 cup of the meat sauce in ungreased 13x9-inch (3-quart) glass baking dish.
- In medium bowl, beat egg. Stir in ricotta cheese and 2 cups of the Italian cheese blend. Spoon cheese mixture into gallon-size food-storage plastic bag; seal bag. Cut 1-inch hole in one bottom corner of bag. Squeeze bag to pipe about 1/4 cup cheese mixture into each pasta shell. Arrange stuffed shells over meat sauce in dish. Pour remaining meat sauce evenly over shells.
- Cover dish with foil. Bake 35 to 40 minutes or until hot and bubbly. Top with remaining 1 cup Italian cheese blend. Bake uncovered 5 to 10 minutes longer or until cheese is melted. Sprinkle basil over top before serving.
Betty Crocker