2 cups Classico di Napoli Tomato & Basil Pasta Sauce
1-1/2 cups Cracker Barrel Shredded Part Skim Mozzarella 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; drain. Remove from heat. Stir in cream cheese product, ricotta, parsley and 3 Tbsp. Parmesan.
Drain manicotti; stuff with sausage mixture. Spread 1 cup pasta sauce onto bottom of 13x9-inch baking dish; top with manicotti and remaining sauce.
Bake 30 min. or until heated through, topping with mozzarella and remaining Parmesan for the last 5 min.
Kraft Kitchen Tips!
Garnish with chopped fresh basil just before serving.
How to Fill Manicotti Shells
Spoon sausage mixture 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 23 g
Saturated fat 11 g
Cholesterol 70 mg
Sodium 1240 mg
Carbohydrate 39 g
Fibre 3 g
Sugars 8 g
Protein 30 g
Makes 6 servings, 2 stuffed shells (363 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.