Over Stuffed Italian Sausage Manicotti Recipe
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16 ounces Premio Fresh Sweet Italian Sausage
16 ounces Premio Frozen Hot Italian Sausage
3 tablespoons extra virgin olive oil
1 large onion- chopped
5 garlic cloves - minced
1 large box manicotti pasta
16 ounces ricotta cheese
8 ounces cottage cheese
3 cups mozzarella cheese
1 jar spaghetti sauce
Combine eggs, Ricotta, cottage cheese together, add 1 cup shredded mozzarella cheese in a large bowl. Add 2 pinches of salt and pepper and set aside.
Saute onions and garlic in 3 tbsp. extra virgin olive oil.
Cut both the sweet and hot Premio Italian sausage into bite size chunks; then add to olive oil and garlic, saute and brown slowly in skillet until done.
Add spaghetti sauce to pan.
Boil Manicotti about 12 minutes or until al dente.
Next, take cheese mixture and put into plastic freezer bag. Snip off dime sized corner and fill manicotti.
Spread thin layer of sauce into bottom of casserole dish and then place Manicotti on top.
Then cover with remaining sauce. Top with remaining cheese to your liking, the more the better.
Bake for 30 minutes at 350 degrees Fahrenheit until bubbly and cheese just starts to brown.
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