"This is a GREAT dish. My family loves it and its a little bit of a twist on your traditional manicotti!"
2 (24 ounce) jars
spaghetti sauce, we like to use both three cheese flavor and tomato and basil flavored mixed
1 (8 ounce) boxes
2 1/2 cups
KRAFT Shredded Parmesan Cheese
fresh Italian parsley
Sauce: Brown the meat in a skillet with your italian seasonings and garlic salt, drain when done to get fat off.
Heat sausage up so that you can cut it into little peices, it will cook the rest of the way when in the oven.
Combine your pasta sauce, meat, and sausage and mix together over low heat.
While making your filling start boiling your manicotti noodles. Follow directions on box to go about boiling the noodles.
Filling: Mix ricotta, 1 and 1/2 cups mozarella (the rest will go on top), some of the parmesean (save enough to sprnkle on top), sugar, and chopped parsley in a large mixing bowl. Add in some dried basil. (about 3 shakes).
Take a gallon size ziplock baggy and put the filling inside. Cut a hole in bottom corner so you can squeeze filling out.
Layer some of your pasta sauce across the bottom of the pan so the noodles do not stick to pan and because theres no such thing as too much sauce!
Take your noodles and your ziplock and fill noodles full of filling. When all noodles are filled and aligned in your casserole pan pour remaining sauce on top of manicotti.
Sprinkle with your leftover mozzarella and parmesean.
Cover with foil and bake in oven at 350 for 30 minutes, then take foil off and bake an addition 10 minutes.
Take your manicotti noodles and fill the.
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My Sweet Manicotti in Meat Sauce (cont.)