Average Rating: 4.658536TOTAL TIME: Prep: 20 min. + cooling Bake: 45 min.
YIELD: 7 servings.Ingredients
- 14 uncooked manicotti shells
- 1 pound bulk Italian sausage
- 3/4 pound ground beef
- 2 garlic cloves, minced
- 2 cups shredded part-skim mozzarella cheese
- 3 ounces cream cheese, cubed
- 1/4 teaspoon salt
- 4 cups meatless spaghetti sauce, divided
- 1/4 cup grated Parmesan cheese
Instructions
- 1. Cook manicotti shells according to package directions. Meanwhile, in a large skillet, cook sausage and beef over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Remove from the heat. Cool for 10 minutes.
- 2. Drain shells and rinse in cold water. Stir the mozzarella cheese, cream cheese and salt into meat mixture. Spread 2 cups spaghetti sauce in a greased 13x9-in. baking dish.
- 3. Stuff each shell with about 1/4 cup meat mixture; arrange over sauce. Pour remaining sauce over top. Sprinkle with Parmesan cheese.
- 4. Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until bubbly and heated through.
Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts
2 each: 507 calories, 26g fat (13g saturated fat), 90mg cholesterol, 1265mg sodium, 39g carbohydrate (11g sugars, 3g fiber), 30g protein.
