Stuffed Four Cheese Manicotti with Sauce

8 ounce pkg. manicotti, cooked according to directions
1 pound bulk Italian sausage
1/2 cup chopped onion
2 cloves garlic, minced
28 ounce can diced tomatoes
6 ounce can tomato paste
1 teaspoon dried basil leaves
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
15-16 ounces Ricotta cheese
2 cups Mozzarella cheese, divided
1 cup shredded Provolone cheese
1/3 cup grated Parmesan cheese
1 egg

Preheat oven to 350°.

In a large skillet, over medium heat, brown sausage. Add onion and garlic. Cook and stir until onion is tender. Add tomatoes, paste, basil, sugar, salt and pepper. Simmer uncovered 15 minutes.

Combine four cheeses with egg. Stuff manicotti. Spread small portion of sauce in bottom of 13×9-inch baking dish. Arrange manicotti and spoon over remaining sauce. Cover. Bake 35 minutes until hot and bubbly.

Top with remaining 1 cup Mozzarella cheese. Bake 5 minutes.

Cooking with Basil

Cooking with Basil

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