Sausage and Mushroom Manicotti With White Mushroom Sauce

Submitted by Viclynn

"Tired of tomato sauce with your pasta? This white sauce is a nice change of pace. Mushrooms and Italian sausage compliment each other well. Don't skip the steps in sauteeing the mushrooms -- this gives the dish its great flavor. A great recipe for entertaining! I made the stuffed pasta ahead of time, covered it and kept it in the refrigerator for several hours. Then quickly made the sauce just before baking. A hit at our dinner party!"

 

• Ready In: 1hr 5mins
• Ingredients: 16
• Yields: 14 stuffed shells
• Serves: 7

ingredients

• For the Stuffing

• 1 lb Italian sausage, bulk
• 1⁄2 cup green onion, thinly sliced
• 1 garlic clove, minced
• 2 tablespoons butter
• 8 ounces fresh mushrooms, finely chopped
• 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
• 1⁄2 cup sour cream
• 1⁄4 teaspoon black pepper
• 1 (8 ounce) package manicotti pasta, cooked as directed, and drained (rinse with cold water)

• For the Sauce

• 1 (5 ounce) can evaporated milk
• 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
• 2 tablespoons butter
• 8 ounces fresh mushrooms, sliced
• 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley
• 1⁄2 cup shredded parmesan cheese
• 2 cups shredded mozzarella cheese, divided

directions

1. Preheat oven to 350. Cook pasta, as directed. Drain and rinse in cold water. (Handle the pasta carefully to avoid tearing the manicotti.).
2. Crumble the italian sausage into a skillet, then cook until no longer pink. Crumble the cooked meat into small pieces. Drain and set aside.
3. In the same skillet, melt the butter, then saute the mushrooms and onions until tender. Add the garlic and cook 2 minutes longer.
4. Transfer vegetables to a bowl, add the sausage, soup, sour cream and pepper. Stir well. Set the skillet aside.
5. Place the meat/mushroom mixture in a large Ziploc bag - snip a hole in one corner. Stuff the manicotti shells and place in a lightly greased 13"x9"x2" baking dish.
6. For the Sauce:.
7. Using the same skillet, melt the butter and saute the sliced mushrooms until tender.
8. Stir in the milk, soup, parsley and heat through. Add the parmesan cheese and HALF the mozzarella. Stir thoroughly. Pour over the stuffed pasta.
9. Cover with aluminum foil and bake at 350 for 25 minutes.
10. Uncover, sprinkle with remaining 1 cup mozzarella, and heat for additional 10 minutes. Enjoy!