Sunday, February 15, 2009

Stuffed Manicotti with Four Cheeses and Sausage

1 8 oz package manicotti, uncooked
1 lb bulk Italian sausage
½ cup chopped onion
2 cloves garlic, chopped
1 28 oz can diced tomatoes, no salt added
1 6 oz can tomato paste
1 tsp dried basil leaves
1 tsp sugar
½ tsp salt
¼ tsp pepper
1 15 or 16 oz container Ricotta cheese, lowfat
2 cups shredded mozzarella cheese, lowfat
1 cup shredded provolone cheese, lowfat
1/3 cup grated parmesan cheese, lowfat
1 egg

Cook manicotti as package directs; drain. Preheat oven to 350 degrees. In a large skillet, over medium heat, brown sausage; pour off fat. Add onion and garlic; cook and stir until onion is tender. Stir in tomatoes, tomato paste, basil, sugar, salt and pepper. Bring to a boil; reduce heat and simmer uncovered 15 minutes. In a medium bowl, combine Ricotta cheese, 1 cup mozzarella cheese, provolone cheese, parmesan cheese and egg; mix well. Stuff manicotti. Spread half the sauce on the bottom of a greased 13x9 inch baking dish. Arrange manicotti over sauce. Spoon remaining sauce over manicotti; cover. Bake 35 minutes or until hot and bubbly. Uncover; top with remaining 1 cup mozzarella cheese. Bake 5 minutes longer.

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