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Tuesday, August 4, 2020
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Sausage-filled Manicotti
Category: Italian and Pasta Dishes
Contributed by: View Staff

1 package (8 ounces) manicotti shells
1 jar (14 ounces) reduced-sodium tomato sauce

For the filling:

6 ounces hot or sweet turkey sausage, casings removed
1 container (15 to 16 ounces) part-skim ricotta cheese
1 C. shredded part-skim mozzarella cheese, divided
C. grated Parmesan cheese
1 large egg, lightly beaten
3 Tbs. chopped fresh parsley
1/8 tsp. freshly ground black pepper

Preheat oven to 350 degrees. Spray 13 x 9-inch baking pan with vegetable cooking spray. Set aside.

Cook pasta according to package directions, but do not add salt. Drain pasta in a large colander

To prepare filling, in a large nonstick skillet, cook sausage over medium heat, stirring to crumble, until cooked through and no longer pink, about 5 minutes. Using a slotted spoon, transfer sausage to paper towels to drain.

In a large bowl, combine ricotta, sausage, cup of mozzarella, Parmesan, egg, parsley, and pepper. Mix well. Spoon filling evenly into cooked manicotti.

Place stuffed manicotti in a single layer in prepared pan. Spoon tomato sauce evenly over manicotti. Sprinkle with remaining mozzarella. Bake until heated through and cheese melts, about 35 minutes. Serve immediately.


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The Greenhorn Valley View is a weekly newspaper serving the communities of the Greenhorn Valley in Southern Colorado,
including Colorado City, Rye, San Isabel, Beulah and Hatchet Ranch.

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