Creamy mozzarella and savoury sausage baked to perfection.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
12 manicotti shells, uncooked
1 lb. (450 g) 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 Classico di Napoli Tomato & Basil Pasta Sauce
1-1/2 cups Touch of Philadelphia Shredded Creamy Mozza Cheese
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How do I make it ?
Heat oven to 350ºF.
Cook manicotti as directed on package, omitting salt. Meanwhile, brown crumbled sausage in large skillet with onions; drain.
Drain manicotti. Add ricotta, basil and Romano to sausage mixture; mix well. Carefully stuff manicotti with sausage mixture.
Spread 1 cup pasta sauce onto bottom of 13x9-inch baking dish; top with manicotti and remaining sauce. Cover.
Bake 20 min. or until heated through. Top with Mozza Cheese; bake, uncovered, 10 min. or until melted.
Kraft Kitchen Tips!
How to Fill Manicotti Shells
Spoon filling into large resealable plastic bag. Use scissors to cut large corner from bottom of bag. Fill manicotti shells by squeezing the sausage mixture into both ends of each shell.
Calories From Fat
% Daily Value
Fat 29 g
Saturated fat 13 g
Cholesterol 75 mg
Sodium 1220 mg
Carbohydrate 40 g
Fibre 3 g
Sugars 6 g
Protein 31 g
6 servings, 2 stuffed shells (300 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.