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Manicotti Cum Laude

1 (8 ounce) package manicotti, uncooked
1 lb bulk Italian sausage
12 cup chopped onion
2 cloves garlic, minced
1 (28 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 teaspoon dried basil
1 teaspoon sugar
12 teaspoon salt
14 teaspoon pepper
1 (16 ounce) container ricotta cheese
2 cups shredded mozzarella cheese (divided)
1 cup shredded provolone cheese
13 cup grated parmesan cheese
1 egg


Preheat oven to 350*. In a large skillet, over medium heat, brown sausage, drain fat. Add onion and garlic, cooking till onion is slightly transparent. 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, comine cheeses and egg. Mix well. Store, covered, in refrigerator while manicotti noodles are cooking. Cook manicotti as directed on package; drain. Stuff manicotti shells with cheese mixture. Spread half of the tomato based sauce on bottom of a greased 13 x 9" baking dish. Place stuffed manicotti over sauce. Spoon remaining sauce over manicotti. Cover& bake 35 minutes or until hot and bubbly. Remove from oven, top with remaining 1 cup mozarella cheese. Bake 5 minutes longer.

Source: www.food.com