2 cups tomato-basil pasta sauce (such as Newman's Own)
1/4 cup (1 ounce) grated fresh Parmesan cheese
How to Make It
Cook pasta according to package directions, omitting salt and fat.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove casings from sausage. Add sausage to pan; cook 5 minutes or until browned, stirring to crumble. Add onion and bell pepper to pan; sauté 5 minutes or until tender.
Melt butter in a medium saucepan over medium heat. Stir in flour; cook 2 minutes, stirring constantly with a whisk. Remove from heat; gradually add milk, stirring with a whisk. Return pan to heat; bring to a boil. Cook 6 minutes or until thickened, stirring constantly with a whisk. Remove from heat; stir in black pepper. Add 1/2 cup milk mixture to sausage mixture; stir well.
Preheat oven to 350°.
Spoon about 1/3 cup sausage mixture into each manicotti; arrange manicotti in a single layer in a 13 x 9–inch baking dish coated with cooking spray. Sprinkle mozzarella over manicotti; spread remaining milk mixture evenly over mozzarella. Top milk mixture with pasta sauce, spreading to cover. Sprinkle with Parmesan. Bake at 350° for 35 minutes or until bubbly.
Another successful CL recipe in a house that is pasta divided. Everyone walked away full after having seconds. I do a lot of prep work the night before when I cook because I get home from work late and hate eating late. I precooked the noodles (which helps since they weren't hot to handle) and precooked the sausage filling. I reheated the sausage filling to add the milk mixture the day of and used an iced tea spoon with the small head and long handle to fill the pasta, it worked perfectly. I'm not a fan of jarred sauces, too much sugar and salt, so I substituted my own and it all came out amazing.
Excellent! Leftovers were even better. Used chicken sausage and came out just fine. A little nervous after reading reviews that the recipe was very difficult. Not really that bad. I only boiled the manicotti noodles for 5 minutes so easier to handle. Trick I found to fill the noodles. Let the sausage mixture cool slightly then hold the noodle vertical with one opening blocked by your palm and fill with a small spoon. Best way I found to really stuff the noodle.
These were great and easy! I used jumbo shells because my market didn't have manicotti and it turned out so well. It was really easy to stuff the shells so I will use those again in the future. We eat for dinner and the leftovers heated up perfectly for lunch the next day.
This was a disapointment I didn't think the flavor was that great and it was pretty runny. My husband and I both that it was just average and would rather try something new than make this a second time.
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