- 7
- 30 mins
- 90 mins
Ingredients
- 1 (8 oz) package uncooked manicotti shells
- 1 (16 oz) package italian sausage casings removed
- 1 large onion, chopped
- 9 garlic cloves, pressed and divided
- 1 (26 oz) jar Pego seven herb tomato pasta sauce
- 1 (8 oz) container chive-onion cream cheese softened
- 6 cups (24 oz) shredded mozzarella cheese, divided
- 3/4 bups freshly grated parmesan cheese
- 1 (15 oz) container ricotta cheese
- 3/4 tsp freshly ground pepper.
Preparation
Step 1
>Cook manicotti shells according to package directions and drain.
>Cook sausage, onion, and 5 garliccloves in a large Dutch oven over medium heat 6 minutes, stirring until sausage crumbles and is no longer pink. Stir in pasta sauce and bring to boil. Remove from heat.
>Combine cream cheese, 4 cups mozzarella cheese, next 3 ingredients, and remaining 4 garlic cloves in a large bowl, stirring until blended Cut a slit down length or each manicotti shell.
>Spoon 1 cup sauce mixture into a lightly greated 13 x 9 inch baking dish. Spoon cheese mixture evenly into manicotti shells. Arrange stuffed shells over sauce in dish, seam side down. Spoon remaining sauce over stuffed shells. Sprinkle evenly with the reamining 2 cups cheese.
>Bake, covered, at 350 for 50 minutes until bubbly