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Manicotti al Forno
Manicotti al Forno
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Prep Time:
35 minutes
Total Time:
1 hour 25 minutes
Effortlessly stuff pasta shells with cheesy filling and bake in a savory sausage-tomato sauce for a flavorful dish.
Ingredients:
  • 12 uncooked manicotti pasta shells
  • 1 lb bulk Italian pork sausage
  • 2 large cloves garlic, finely chopped
  • 1 teaspoon dried oregano leaves
  • 1 jar (26 oz) tomato pasta sauce
  • 1 can (14.5 oz) diced tomatoes with Italian-style herbs, drained
  • 1 egg
  • 1 container (15 oz) part-skim ricotta cheese
  • 3 cups shredded Italian cheese blend or mozzarella cheese (12 oz)
  • 1/4 cup fresh basil leaves, cut into strips
Instructions:
  • Preheat your oven to 350°F. Follow the package instructions to cook the pasta shells. Once cooked, drain and rinse them with cold water to cool.
  • In a 12-inch skillet, cook the sausage, garlic, and oregano over medium heat for 8 to 10 minutes until the sausage is no longer pink. Remember to stir occasionally. Once cooked, drain any excess oil. Add the pasta sauce and tomatoes, then spread 1 cup of the meat sauce in an ungreased 13x9-inch (3-quart) glass baking dish.
  • In a medium bowl, whisk the egg and mix in ricotta cheese and 2 cups of Italian cheese blend. Transfer the cheese mixture into a gallon-sized food-storage plastic bag, seal it, and cut a 1-inch hole in one corner. Pipe about 1/4 cup of the cheese mixture into each pasta shell. Place the stuffed shells over the meat sauce in the dish and pour the remaining meat sauce evenly over the shells.
  • Cover the dish with foil and bake for 35 to 40 minutes until it's hot and bubbly. Then, sprinkle the remaining 1 cup of Italian cheese blend on top and bake, uncovered for another 5 to 10 minutes until the cheese is melted. Sprinkle basil over the top just before serving.

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