- 6
Ingredients
- 6 quarts water
- 1 pkg (8 oz) manicotti shells or (12 oz) regular large stuffing shells
- 4 Italian link sausages (sweet)
- 1/4 C chopped onion
- 1 jar (32 oz) spaghetti sauce with mushrooms and tomato chunks
- 1 pkg (8oz) mozzarella, shredded
- 2 pkg (15 oz each) Ricotta cheese
- 6 Tbl Parmesan
- 1/2 tsp salt
- 1/4 tsp white pepper
- 2 eggs
Preparation
Step 1
Preheat oven to 350 degrees.
Bring water to rapid boil, add shells. When water returns to bil, continue cooking for 8 minutes. DO NOT OVERCOOK. Remove pot from heat and remove shells a few at a time with a slotted spoon. Place shells in large bowl filled with cold water. Keep shells in water until ready to fill.
In large skillet, cook sausages, breaking into chunks. Add onions and cook until sausage is well browned. Add sauce and cook until hot. Set aside.
In medium bowl, mix together mozarella, ricotta, 3 Tbl Parmesan, salt and pepper. Add eggs and beat mixture until well blended.
In 9 x 13 baking dish, pour enough sauce to cover bottom of pan.
Remove shells from water, one at a time, and using tsp, stuff with cheese filling. Arrange shells side by side in baking dish to form bottom layer. Spoon sauce over. cover dish with foil and bake 20 minutes. Remove foil, sprinkle 3 Tbl Parmesan over pasta and bake uncovered 10 more minutes.