Broccoli and Cheese Manicotti
1 lb. sweet Italian sausage links
1 28-oz. can crushed tomatoes in puree
1 15-oz. can tomato sauce
1 tsp dried basil
1 tsp dried oregano
1 tsp sugar
1 8-oz. pkg. manicotti shells
1 16-oz. container cottage cheese
1 10-oz. pkg. frozen chopped broccoli, thawed
2 large eggs
1/2 lb. provologne cheese, shredded (2 cups)
Remove casings from sausage links. In 12-inch skillet, over
medium-high heat, cook sausage about 10 minutes, or until brown,
stirring to break into bite-size chunks. Drain.
Stir tomatoes, tomato sauce, basil, oregano and sugar into cooked
sausage. Increase heat to high, heat to boiling. Reduce heat to low.
Cook 20-25 minutes, uncovered, stirring occasionally.
Meanwhile, prepare manicotti shells as label directs. Drain. Rinse
cooked shells immediately with running warm water to stop cooking. Do
not use coldwater, it will cause shells to break. Drain again.
In large bowl, mix cottage cheese, broccoli, eggs and 1-1/2 cups
provologne cheese.
Preheat oven to dg375. Spoon 2/3 of sausage mixture into 13- by
9-inch baking dish. Sprinkle with half of remaining provologne. Using
spoon, fill manicotti shells with cottage cheese mixture. Arrange
filled shells in one layer in baking dish. Spoon remaining sauseage
mixture over manicotti and sprinkle with remaining cheese. Bake 25-30
minutes until hot and bubbly.
Makes 8 servings--470 calories each.
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