- 1 box manicotti shells
- 1 pkg. Jimmy Dean Sausage (or other sausage, you can also slit open casings of sausages)
- 1 small to medium onion, chopped
- 1 15-oz pkg low-fat or fat-free ricotta
- 1 2-cup pkg low-fat shredded mozzarella, plus more to top
- 1 egg, slightly beaten
- 1 jar of marinara sauce
- Cook manicotti shells according to package directions till 3/4 done - about 6-7 minutes. Drain pasta, and place on a baking sheet lined with foil, spacing apart to let dry and cool.
- Cook sausage until done well, and make sure meat is broken into small pieces. Drain well. (I drained mine in a plastic colander, lined with 3 paper towels to help absorb the grease, but to limit the small pieces of sausage from slipping through the colander holes.) Let drain.
- Saute chopped onion in some olive oil and butter until golden/translucent.
- In a medium mixing bowl, combine drained sausage, cooked onions, ricotta and mozzarella. Add in the egg and stir all until well combined.
- Pour a small amount of marinara to coat the bottom of a large glass pan. If baking today, preheat oven to 350F.
- Using a long, thin spoon, spoon the mixture into each manicotti tube. As you fill the tubes, gently place them in the glass pan next to one another. Top entire dish with remaining marinara when finished.
- Cover with foil, bake for 40 minutes. Uncover, top with a few handfuls of mozzarella, and bake for 15 more minutes, or until golden and cheese is melted.
*NOTE* If you would like to enjoy later, you can make the manicotti ahead of time and refrigerate, covered for up to 24 hours. This can also be frozen, and baked later, if you like, but keep in mind that it may take longer to bake.
- 4/21/2012 - for Mom & Dennis - both loved it!