Manicotti al Forno

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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

  1. 1 Heat oven to 350°F. Cook pasta shells as directed on package. Drain; rinse with cold water to cool.
  2. 2 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.
  3. 3 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.
  4. 4 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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