Creamy Italian Sausage Manicotti Recipe

Creamy Italian Sausage Manicotti Recipe

  • 12 uncooked manicotti shells
  • 1 pound Italian sausage
  • 1 small onion, chopped
  • 1 1/2 cups part-skim ricotta cheese
  • 1/2 cup chopped fresh basil
  • 1/4 cup KRAFT 100% Romano Shredded Cheese
  • 2 cups pasta sauce
  • 1 1/2 cups KRAFT Creamy Mozza Shredded Cheese with a TOUCH OF PHILADELPHIA
  1. Heat oven to 350 degrees F (175 degrees C).
  2. Cook manicotti as directed on package, omitting salt. Meanwhile, brown crumbled sausage in large skillet with onions; drain.
  3. Drain manicotti. Add ricotta, basil and Romano to sausage mixture; mix well. Carefully stuff manicotti with sausage mixture.
  4. Spread 1 cup pasta sauce onto bottom of 13×9-inch baking dish; top with manicotti and remaining sauce. Cover.
  5. Bake 20 minutes or until heated through. Top with Mozza Cheese; bake, uncovered, 10 minutes or until melted.
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