MANICOTTI WITH SPICY SAUSAGE

It’s easy to fill the uncooked manicotti shells for this zesty pasta bake.

1 pound bulk spicy Italian sausage
SAUCE:
1 can (28 ounces) crushed tomatoes
1 jar (26 ounces) marinara sauce
CHEESE FILLING:
2 eggs, beaten
3 cups ricotta cheese
3/4 cup grated Parmesan cheese
1 can (4 ounces) chopped green chilies
3 tablespoons minced fresh parsley
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
TO ASSEMBLE:
18 uncooked manicotti shells
1/2 cup shredded mozzarella cheese

In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside.

SAUCE:
In the same skillet, bring tomatoes and marinara sauce to a boil. Reduce heat; cover and simmer for 10 minutes.

CHEESE FILLING:
In a large bowl, combine the eggs, ricotta, Parmesan cheese, chilies, parsley, Italian seasoning, salt, garlic powder and pepper.

TO ASSEMBLE:
Divide 2 cups of sauce between two greased 13x9x2-inch baking dishes.

Stuff uncooked manicotti shells with cheese mixture. Place in prepared pans. Sprinkle with sausage; top with remaining sauce.

TO BAKE:
Cover and bake at 375 degrees F for 50 minutes.

Uncover; sprinkle with mozzarella cheese.

Bake 10 minutes longer or until cheese is melted and manicotti is tender. Let stand for 5 minutes before serving.

Yield: 8-10 servings