Stuffed Manicotti With Four Cheeses and Sausage
1 (8 oz,) pkg. manicotti
� tsp. salt
1 lb. bulk Italian Sausage
� tsp. pepper
� c. chopped onion
1 (15 oz.) ctn. Ricotta cheese
2 cloves garlic, chopped
2 c. (8 oz.) Shredded Mozz. cheese
1 (28 oz.) can diced tomatoes (I blend them)
1 c. (4 oz.) shredded Prov. Cheese
1 (6oz.) can tomato paste
1/3 c. grated parm. cheese
1 tsp. dried basil leaves
1 egg
1 tsp sugar
Cook manicotti according to package directions; drain. Preheat over to 350 degrees. In a large skillet, brown sausage over medium heat; pour off fat. Add onion and garlic; cook and stir until onion is tender. Stir in tomatoes, tomato paste, basil, sugar, salt and pepper. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes.
In a medium bowl, combine Ricotta cheese, 1 cup Mozzarella cheese, Provolone cheese, Parmesan cheese, and egg; mix well. Stuff manicotti. Spread � the sauce on the bottom of a greased 13 X 9 inch baking dish. Arrange manicotti over sauce. Spoon remaining sauce over manicotti; cover. Bake 35 minutes. Uncover; top with remaining 1 cup Mozzarella cheese. Bake 5 minutes longer