Sausage and Mushroom Manicotti With White Mushroom Sauce

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READY IN: 1hr 5mins
SERVES: 7
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350. Cook pasta, as directed. Drain and rinse in cold water. (Handle the pasta carefully to avoid tearing the manicotti.).
  • Crumble the italian sausage into a skillet, then cook until no longer pink. Crumble the cooked meat into small pieces. Drain and set aside.
  • In the same skillet, melt the butter, then saute the mushrooms and onions until tender. Add the garlic and cook 2 minutes longer.
  • Transfer vegetables to a bowl, add the sausage, soup, sour cream and pepper. Stir well. Set the skillet aside.
  • 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.
  • For the Sauce:.
  • Using the same skillet, melt the butter and saute the sliced mushrooms until tender.
  • Stir in the milk, soup, parsley and heat through. Add the parmesan cheese and HALF the mozzarella. Stir thoroughly. Pour over the stuffed pasta.
  • Cover with aluminum foil and bake at 350 for 25 minutes.
  • Uncover, sprinkle with remaining 1 cup mozzarella, and heat for additional 10 minutes. Enjoy!
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