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Manicotti Stuffed with Cheese & Fennel Sausage
Ingredients
| * | 8 oz. fresh fennel sausage (see Notes) |
| * | 1 tbls. olive oil |
| * | 1/2 cup finely chopped onion |
| * | 2 eggs, beaten |
| * | 15-oz. container ricotta cheese |
| * | 2 cups shredded mozzarella cheese |
| * | 1 cup grated Parmesan cheese, divided |
| * | 1/2 cup chopped basil or spinach |
| * | Salt and pepper |
| * | 8 oz. package manicotti, cooked and drained according to package directions |
| * | 3 cups spaghetti sauce |
Instructions
| 1 | Remove sausage from the casings and chop into small pieces. Heat olive oil in a large skillet; add sausage and onion. Saute, stirring frequently, until onion is tender and sausage is cooked through. Transfer onto paper towels to drain. |
| 2 | In a medium bowl, combine eggs, ricotta, mozzarella, 3/4 cup Parmesan cheese, basil, salt and pepper. Add cooled sausage and onion mixture. Stuff mixture into each manicotti shell. |
| 3 | Cover the bottom of a 9" x 13" glass baking dish with 1 cup spaghetti sauce. Arrange stuffed manicotti in dish. Top with remaining 2 cups spaghetti sauce and 1/4 cup Parmesan cheese. |
| 4 | Bake in 350 degree oven for 30 minutes or until heated through. |
Notes
- If you can't find fennel sausage, use fresh Italian sweet sausage and add 1/4 tsp. fennel seed.