Manicotti al Forno

 

12

uncooked manicotti pasta shells

1

lb bulk Italian pork sausage

2

large cloves garlic, finely chopped

1

teaspoon dried oregano leaves

1

jar (26 oz) tomato pasta sauce

1

can (14.5 oz) diced tomatoes with Italian-style herbs, drained

1

egg

1

container (15 oz) part-skim ricotta cheese

3

cups shredded Italian cheese blend or mozzarella cheese (12 oz)

1/4

cup fresh basil leaves, cut into strips

• 1 Heat oven to 350°F. Cook pasta shells as directed on package. Drain; rinse with cold water to cool.
• 2 Meanwhile, in 12-inch skillet, cook sausage, garlic and oregano over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in pasta sauce and tomatoes. Spread 1 cup of the meat sauce in ungreased 13x9-inch (3-quart) glass baking dish.
• 3 In medium bowl, beat egg. Stir in ricotta cheese and 2 cups of the Italian cheese blend. Spoon cheese mixture into gallon-size food-storage plastic bag; seal bag. Cut 1-inch hole in one bottom corner of bag. Squeeze bag to pipe about 1/4 cup cheese mixture into each pasta shell. Arrange stuffed shells over meat sauce in dish. Pour remaining meat sauce evenly over shells.
• 4 Cover dish with foil. Bake 35 to 40 minutes or until hot and bubbly. Top with remaining 1 cup Italian cheese blend. Bake uncovered 5 to 10 minutes longer or until cheese is melted. Sprinkle basil over top before serving.