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| 8 x ca. 30 g | Manicotti Shells |
| 14 x ca. 30 g | Tomato Sauce Filling |
| 6 x ca. 30 g | Sausage |
| 1 | Container Ricotta Cheese; 15-16 oz. |
| 1 Tasse | Mozzarella shredded |
| 1/3 Tasse | parmesan |
| 1 | egg lightly beaten |
| 3 Esslöffel | parsley chopped |
| 1/8 Teelöffel | black pepper |
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Preheat oven to 350'. Spray a 13x9 pan with Pam. Set aside. Cook pasta - do not add salt. Drain. To prepare filling, cook sauage over med heat till no longer pink, about 5 minutes. Drain on paper towels. In large bowl, combine ricotta, sausage, 1/2 cup 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.
Exchange Newsletter by Dianne Waller <dwaller@frontier.gulf.net> on Aug
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