Sausage Spinach Manicotti |
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Prep Time: 20 Minutes Cook Time: 65 Minutes |
Ready In: 85 Minutes Servings: 5 |
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My newly married daughter didn't want to ask her mother-in-law for the recipe to her husband's favorite meal, writes Donna Moyer of Grants Pass, Oregon. Instead, she asked me to help her figure out a recipe. Together, we cam up with this delicious stick-to-the-ribs casserole. It's so easy, today my 4-year-old granddaughter stuffs the pasta shells herself! Ingredients:
2 cups (8 ounces) shredded mozzarella cheese, divided |
1-1/2 cups (12 ounces) 4% cottage cheese |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1/2 cup grated parmesan cheese |
1 egg, lightly beaten |
1/4 teaspoon dried oregano |
1 garlic clove, minced |
10 uncooked manicotti shells |
1 pound johnsonville® mild ground italian sausage |
1 jar (26 ounces) spaghetti sauce |
3/4 cup water |
Directions:
1. In a large bowl, combine 1 cup mozzarella cheese, cottage cheese, spinach, Parmesan cheese, egg, oregano and garlic; stuff into uncooked manicotti shells. Place in a greased 13-in. x 9-in. baking dish.
2. Crumble sausage into a large skillet; cook over medium heat until no longer pink. Drain. Stir in spaghetti sauce; pour over manicotti. Pour water along sides of pan.
3. Cover and bake at 350° for 1 hour. Uncover; sprinkle with remaining mozzarella. Bake 5-8 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Yield: 5 servings.
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