I whipped this up just so I could use these Johnsonville
4-Cheese sausages. They've been staring at me from my freezer for a
while now and to be honest, I got tired of their beady little eyes
giving me dirty looks every time I opened my freezer. HA! I showed them!
I cooked 'em. I cooked 'em good!! Tasty!
Four Cheese Sausage Manicotti
1 pound 4-cheese sausage (I used Johnsonville)
1 medium onion - diced
2 garlic cloves - minced
8 ounces shredded mozzarella cheese - divided use
1 16-ounce container Ricotta cheese
2 eggs
1 teaspoon Italian seasoning
Salt and pepper to taste
1 32-ounce jar pasta sauce (or homemade, about 4 cups)
10 - 12 manicotti shells - uncooked
Spray a 9x13 inch pan with cooking spray.
In a large skillet, saute onion and garlic in some olive oil until tender.
Remove casings from sausage and add sausage to onion mixture. Cook until meat is done and no longer pink.
Add Italian seasoning, salt and pepper.
Add pasta sauce and allow to simmer.
In a medium bowl, combine the Ricotta cheese, eggs and HALF of the mozzarella cheese. Using a pastry bag or a large zip top bag with the corner snipped off, fill the uncooked manicotti shells with cheese mixture.
Place filled shells in prepared pan. Pour warm sauce over shells and top with remaining mozzarella cheese.
Cover with plastic wrap and allow to sit at room temperature for an hour or so.
Bake at 350 degrees for 45 minutes or until hot and bubbly and shells are soft.
Four Cheese Sausage Manicotti
1 pound 4-cheese sausage (I used Johnsonville)
1 medium onion - diced
2 garlic cloves - minced
8 ounces shredded mozzarella cheese - divided use
1 16-ounce container Ricotta cheese
2 eggs
1 teaspoon Italian seasoning
Salt and pepper to taste
1 32-ounce jar pasta sauce (or homemade, about 4 cups)
10 - 12 manicotti shells - uncooked
Spray a 9x13 inch pan with cooking spray.
In a large skillet, saute onion and garlic in some olive oil until tender.
Remove casings from sausage and add sausage to onion mixture. Cook until meat is done and no longer pink.
Add Italian seasoning, salt and pepper.
Add pasta sauce and allow to simmer.
In a medium bowl, combine the Ricotta cheese, eggs and HALF of the mozzarella cheese. Using a pastry bag or a large zip top bag with the corner snipped off, fill the uncooked manicotti shells with cheese mixture.
Place filled shells in prepared pan. Pour warm sauce over shells and top with remaining mozzarella cheese.
Cover with plastic wrap and allow to sit at room temperature for an hour or so.
Bake at 350 degrees for 45 minutes or until hot and bubbly and shells are soft.
The line-up...
Here's a close up of the sausage I used. Yummy!
Saute the onion and garlic until tender, then add the sausage and cook through. Add the seasonings, too!
Add the sauce and keep warm.
Combine the ricotta, half of the mozzarella and the eggs.
Pipe..or spoon...the cheese filling into the uncooked shells.
Place the manicotti in the prepared pan then pour the warm sauce over them.
Cover with remaining cheese and then cover with a layer of plastic wrap. Allow to sit at room temp for an hour or so.
Bake it up...let it sit for a few minutes then enjoy!!
