Sausage Manicotti

Hmm... pasta.... it seems to be the recurring theme around our house ESPECIALLY when we have guests or visitors. It's hard to go wrong with a wonderful filling pasta. It is a little tedious to make but is well worth the effort. Troy knows this recipe from heart so he usually takes the lead when making it. He's pretty much a pro and can simultaneously brown the sausage, boil the noodles, prepare the pans, etc. We make a ton of this so I can bring extras for my lunches at work. I swear it tastes even better the next day. Make it for a special occasion or for a lovely Sunday afternoon lunch.

It won't disappoint.

Ingredients:
1 lb of Italian sausage (sweet, mild or hot is fine)

16 oz shredded mozzarella cheese

15 oz ricotta

1 package of manicotti shells

2 tsp minced garlic

2 tsp crushed red pepper

2 tsp Italian seasoning

1 1/2 jars 26 oz marinara sauce
PAM

fresh basil (as much or as little as you like, torn into small pieces)

1. Preheat oven to 350 degrees F.

2. Brown Italian sausage into small pieces then drain grease. Put into a medium sized bowl.

3. Bring large pot of water to rolling boil for manicotti shells. Boil shells for ten minutes. Then drain.

4. In the bowl, add ricotta, 8 oz of mozzarella cheese, garlic, crushed red pepper, Italian seasoning and basil. Stir until evenly mixed.

5. Use 3/4 jar sauce to create a bed for shells in two lightly greased baking pans.

6. Stuff mixture into shells. Then place shells in sauce beds.
7. Use remaining sauce to cover shells and bake for 20 minutes.

8. Remove, cover tops of shells with final 8 oz of mozzarella.

9. Cook five minutes, or until mozzarella is melted. Yum! Don't those look mouth watering?

Take out and enjoy!

The shells get slick and sometimes they tear but don't worry, just stuff as usual and place the torn part face down on the pan. It will still taste the same, I promise. Just recently we started to add different condiments like red pepper, garlic and basil. You don't have to add any of those and it will still taste delicious. The basil gives it some color and delightful flavor.

Once you make this, you'll be hooked.