Recipe: Sausage Stuffed Manicotti and Three Cheese Manicotti for Pnut

I could not find Olive Gardens Specific recipe.

SAUSAGE STUFFED MANICOTTI
Posted by Robin in MA-Here is a simple inexpensive dish that is delicious. We had this tonight with a salad and garlic bread and I wanted to share it.

8 uncooked manicotti shells
2 (8 oz.) pkg. brown and serve sausages (thawed)
2 (15 oz.) jars of your favorite pasta sauce
1/2 C. water
Shredded mozzarella cheese

Fill each uncooked manicotti with 1 1/2 sausages. In a greased 9 x 13 pan, spread 1/2 jar of sauce; arrange stuffed manicotti in sauce. Pour remaining sauce and water over manicotti. Cover tightly with tin foil and bake in preheated 350 F oven for 45 minutes. Uncover and sprinkle with mozzarella cheese. Return to oven for 15 - 20 minutes or until manicotti are tender. Enjoy!

THREE CHEESE MANICOTTI
Posted by BETTYBOOP50-These tender manicotti shells are actually crepes, and can be stuffed with a variety of fillings, including creamy chicken or a hearty Bolognese sauce.

2 C. ricotta cheese (15 oz.), preferably fresh
1 C. shredded mozzarella (about 6 oz.)
2/3 C. coarsely chopped basil
Salt
1/2 tsp. freshly ground pepper
1 C. all purpose flour
1 C. water
4 large eggs, lightly beaten
Unsalted butter
3 C. tomato sauce, preferably homemade
2 T. freshly grated Parmesan cheese

In a large bowl, combine the ricotta with the mozzarella, basil, 1 teaspoon of salt and the pepper.

In a blender, process the flour, water, eggs and 1/2 teaspoon of salt until smooth. Transfer to a bowl.

Heat an 8-inch crepe or omelet pan over moderately high heat. Lightly butter the pan and add 2 tablespoons batter; working quickly, swirl the pan to coat it evenly. Cook until the top of the crepe is dry and the bottom is lightly golden about 1 minute. Flip the crepe and cook until the bottom is lightly golden, about 20 seconds longer. Transfer the crepe to a large plate and repeat with the remaining batter to make a total of 16 crepes.

Preheat the oven to 375 F. Coat the bottom of a 3-quart baking dish with 1 cup of the tomato sauce. Arrange the crepes on a work surface. Spoon 3 tablespoons of the ricotta filling in a line down the center of each crepe. Loosely roll up the crepes and arrange them, seam side up, side by side in the baking dish. Pour the remaining 2 cups of tomato sauce over the manicotti and sprinkle with the Parmesan cheese. Bake for 15 to 20 minutes, or until the tomato sauce is bubbling and the manicotti are heated through. Serve piping hot. Makes 8 servings.

Make Ahead: The unbaked manicotti can be refrigerated overnight. Allow up to 15 minutes longer for baking.