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Manicotti with Spicy Sausage

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Serves | Prep Time 30 | Cook Time 60

Why I Love This Recipe

Ingredients You'll Need

1 lb. bulk spicy Italian sausage (I used Italian turkey sausages, casing removed)
1 can (28 oz.) crushed tomatoes
1 jar (26 oz) marinara sauce
2 eggs, beaten
3 cups ricotta cheese
3/4 cup grated Parmesan cheese
1 can (4 oz) chopped green chilies
3 T. minced fresh parsley
1 tsp. Italian seasoning
1/2 tsp. salt (I omitted)
1/2 tsp. garlic powder
1/2 tsp. pepper
18 uncooked manicotti shells (I had just enough cheese mixture for an 8 oz. pkg. (14 shells)
1/2 cup shredded mozzarella cheese (I used more)


In a large skillet, cook sausage over medium heat until no longer pink, drain and set aside. In the same skillet, bring tomatoes and marinara sauce to a boil. Reduce heat; cover and simmer for 10 minutes. In a large bowl, combine the eggs, ricotta, Parmesan, chilies, parsley, Italian seasoning, salt, garlic powder and pepper.

Divide two cups of sauce between two greased 13x9x2-inch baking dishes. Stuff uncooked manicotti shells with cheese mixture. Place in prepared pans. Sprinkle with mozzarella cheese. Bake 10 minutes longer or until cheese is melted and manicotti is tender. Let stand for 5 minutes before serving.

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