This Italian dish is a nice warm bowl of comfort in my book. The cheese is gooey, the sauce is creamy, and the sausage just makes it! Serve it with a salad and garlic toast. Yum! This recipe was adapted from The All New Ultimate Southern Living Cookbook.
1 (8 oz.) pkg. uncooked Manicotti
1 (15 oz.) can tomato sauce
1 (10 oz.) can diced tomatoes with garlic, oregano, and basil
2-3 T. heavy cream
1 pound Italian sausage (I like to use Owen’s breakfast sausage in case some don’t like the fennel flavor in Italian sausage….turns out good!)
1 (8 oz.) pkg. cream cheese
1 cup ricotta cheese
4 cups (16 oz.) shredded mozzarella cheese, divided
1/2 cup chopped Italian flat leaf parsley (no substitutions, just leave it out if you can’t find any.)
Cook pasta according to package directions; rinse with cold water. Drain. (I lay out sheets of foil on my counter to place the cooked pasta on to keep them separated. In my mind, it helps with them not sticking together.)
Process tomato sauce, tomatoes, and heavy cream in a blender 20 seconds or until smooth. Set aside.
Remove and discard casings from sausage if you are using Italian. Cook sausage in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Stir in cream cheese, ricotta cheese, 2 cups mozzarella cheese, and 1/2 cup chopped Italian parsley, if using.
Spoon into manicotti shells; arrange stuffed shells in a lightly greased 13 by 9 inch baking dish.
Pour tomato mixture over shells; sprinkle with remaining 2 cups mozzarella cheese.
Bake at 350 degrees for 20 minutes or until cheese is melted and bubbly. Let stand 10 minutes before serving.
NOTE: Assemble casserole and freeze up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 350 degrees for 30 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer use 2 (11 by 7 inch) baking dishes. Proceed as directed.
*This is a good dish to take to a friend in need, as well. Just add some garlic bread, a bag Caesar salad kit, and Key Lime Pie.
COOKING THE BOOKS, YA’LL!