posted by Pat T 10-06-98 6:54 AM
Stuffed Manicotti
2 Tblsp. olive oil
1-1/2 tsp. minced garlic
2 (35 oz) cans plum tomatoes, drained and broken up
2 tsp. dried basil
1/2 tsp. dried marjoram
1/4 tsp. salt
1/4 tsp. black pepper
1-1/2 lbs. Italian sausage
2 containers (15 oz. each) ricotta cheese
2 Tblsp. grated Parmesan cheese
1 large egg
16 manicotti noodles, cooked to firm stage and drained
2 cups shredded mozzarella cheese (8 oz.)
For sauce, heat oil in Dutch oven. Add garlic; cook 3 minutes,
until lightly golden. Add remaining sauce ingredients and bring to a simmer. Simmer uncovered, stirring often, 20
minutes or until slightly thickened.
Meanwhile, remove sausage casings and brown meat in skillet, breaking up meat with a wooden spoon. Drain off fat and put meat in a medium- sized bowl. Let stand about 5 minutes to cool slightly.
Add ricotta, Parmesan, and the egg; mix with wooden spoon until blended. Have 2 shallow 2 quart baking dishes ready. Preheat oven to 375° F.
Lining with foil is optional (but a good idea!). Spread 1/4 cup sauce in bottom of each dish. Fill manicotti shells,
using 2 Tblsp. sausage mixture for each. Arrange shells in single layer for each prepared dish.
Top each dish with half the remaining sauce, about 2 cups. Heat oven to 375 degrees F. Cover baking dish with foil.
Bake 30 minutes until hot and bubbly. Uncover; sprinkle top with 1 cup mozzarella and bake 15 minutes more or til cheese is melted and lightly browned.