Ingredients for Cheesy Sausage And Tomato Manicotti Oamc
- Noodles
- 28 ounces canned crushed tomatoes
- Tomatoes And Green Chilies
- Italian Pork Sausage
- 4 ounces cream cheese, softened
- 15 ounces ricotta cheese
- 4 cups shredded mozzarella cheese
- Fresh Parsley
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How to Make Cheesy Sausage And Tomato Manicotti Oamc
- Cook manicotti pasta according to package directions. Rinse with cold water and drain.
- Blend 28 ounces of canned crushed tomatoes and 1 (14.5 ounce) can of diced tomatoes in a blender for 20 seconds, or until smooth. Set aside.
- Remove casings from 1 pound Italian sausage and discard. Cook the sausage in a large skillet over medium-high heat, breaking it up with a spoon, until browned and no longer pink. Drain off any excess grease.
- Stir in 4 ounces cream cheese, 15 ounces ricotta cheese, and 2 cups shredded mozzarella cheese into the cooked sausage. Mix well.
- Spoon the sausage mixture into the cooked manicotti shells.
- Lightly grease a 13x9 inch baking dish. Arrange the stuffed manicotti shells in the dish.
- Pour the blended tomato mixture evenly over the manicotti shells.
- Sprinkle the remaining 2 cups of shredded mozzarella cheese over the top.
- Bake at 350°F (175°C) for 20 minutes, or until the cheese is melted and bubbly. (For frozen manicotti: Bake covered for 30 minutes, then uncover and bake for an additional 15 minutes).
- Let the casserole stand for 10 minutes before serving.
- Garnish with fresh chopped parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
72 g
Sugar
23g
Fat
147g
Carbs
12g
