Ingredients
1 lb. mild bulk pork sausage w/ sage
1 clove garlic minced
1/2 onion minced
2 (15 oz.) cans Hunt’s Italian pureed tomatoes w/herbs
1 (6 oz.) can Hunt’s tomato paste w/garlic
1/4 c. red wine
1/2 TBSP. packed light brown sugar
1 (15 oz.) container ricotta cheese
3 c. shredded Mozzarella cheese
1 egg
chopped basil
1 tsp. parsley flakes
12 manicotti noodles, cooked, rinsed, drained
Grated Parmesan cheese
Preparation
In large saucepan, brown sausage, garlic and onion, drain. Remove half of sausage, set aside. Stir tomato puree, paste, water and brown sugar into sausage, simmer 15 minutes.
Meanwhile, in bowl, combine remaining sausage, ricotta, 2 cups Mozzarella (or Italian blend cheese), egg and parsley and chopped basil.
In 9x13x2 inch baking dish, pour 1/3 of sauce mixture. Stuff manicotti noodles with ricotta mixture and place on top of sauce. Pour remaining sauce over stuffed noodles. Top with remaining Mozzarella, sprinkle with Parmesan. Bake uncovered at 350 degrees for 20 minutes.
