Super Easy Working Mom's Manicotti
|8 oz||manicotti, uncooked about 14 pieces|
|26 oz||spaghetti sauce, approx. 3 cups|
|15 oz||ricotta cheese|
|8 oz||mozzarella cheese, shredded|
|1/4 c||parmesan cheese, grated (we prefer the three cheese blend of asiagio,parm and romano)|
|1/2 Tbsp||parsley, chopped fresh|
|1/4 tsp||ground black pepper|
|1 lb||italian sausage (can sub assorted veggies for sausage if desired such as peppers, zucchini, aubergine, etc)|
|7 oz||can mushrooms, sliced and drained|
|1 pinch||garlic, to taste|
|1 tsp||italian seasoning|
|1 pinch||salt, to taste|
|1 pinch||pepper, to taste|
A twist on the super easy recipe I use from the back of the AMERICAN BEAUTY PASTA (THE ONLY ONE THAT SHOWS A RECIPE THAT YOU DON'T HAVE TO BOIL THE PASTA FIRST!! Sometimes I make it with sausage and mushrooms, sometimes veggie style-either way is great! Their make ahead tip is below as well! We have made this with a single can of sauce (large) but if you want it really saucy, you may want to adjust the recipe later to suit your tastes. I like to top the whole thing with a 4 cheese blend that has cheddar in it prior to baking. Up to you!! Serve with a quick salad and sliced baguette.
This dish was so simple to prepare... gotta love that! You could also easily prepare it in advance then pop it into the oven for the final cooking when you are ready to serve it. Michelle mentions that it freezes well too, which makes it even better. We didn't have a morsel leftover, so I'll have to take her word for it! Great idea for those unexpected visitors.
NOTE: Although the steps don't specifically say when to add the meat, I added it directly to the heated pasta sauce and it worked very well.
[Read more about this recipe in Janet's Notebook!]