Cook time: 1 Hr Prep time: 15 Min
Ingredients
8 oz manicotti, uncooked about 14 pieces
26 oz spaghetti sauce, approx. 3 cups
1 c water
15 oz ricotta cheese
8 oz mozzarella cheese, shredded
1/4 c parmesan cheese, grated (we prefer the three cheese blend of asiagio,parm and romano)
1 egg
1/2 Tbsp parsley, chopped fresh
1/2 tsp salt
1/4 tsp ground black pepper
1 lb italian sausage (can sub assorted veggies for sausage if desired such as peppers, zucchini, aubergine, etc)
7 oz can mushrooms, sliced and drained
1 pinch garlic, to taste
1 tsp italian seasoning
1 pinch salt, to taste
1 pinch pepper, to taste
Directions
1. Heat oven to 400°F.
2. Cook thoroughly sausage and mushrooms (or saute assorted veggies if making veggie version) with garlic,italian seasoning and salt and pepper to taste.
3. In saucepan, combine spaghetti sauce and water; heat to boiling, stirring frequently.
4. Add sausage and mushrooms to sauce. Reduce heat; keep warm.
5. In bowl, stir together cheeses, parsley, egg, salt and pepper; spoon into uncooked pasta tubes.
6. Pour 1 cup sauce on bottom of 13x9x2-inch glass baking dish; arrange filled pasta in single layer over sauce.
7. Pour remaining sauce over pasta; sprinkle with cheese if desired and cover with foil.
8. Bake 40 minutes or until hot and bubbly. Remove foil; bake 5 minutes longer.
9. Serve -pasta and filling will be HOT!
10. Enjoy!
11. To make ahead and freeze:
Super Easy Working Mom’s Manicotti
12. MAKE AHEAD DIRECTIONS: Prepare as directed above; cool 30 minutes.
13. Cover tightly with plastic wrap; then foil.
14. Freeze up to 2 months.
15. Thaw in refrigerator overnight (casserole is too dry if heated from frozen state)May want to add a small amount of additional moisture- water or sauce.
16. Bake at 350°F 60 minutes or until hot and bubbly.
Last Step: Don’t forget to share!