What's on the inside matters most with stuffed pasta. Italian sausage is blended with three cheeses to make Stuffed Pasta Manicotti with Italian Sausage.
What You Need
Original recipe yields 6 servings
12 manicotti shells, uncooked
3/4 lb. Italian sausage
1 tub (8 oz.) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
1 cup POLLY-O Natural Part Skim Ricotta Cheese
1/4 cup milk
1/4 tsp. dried Italian seasoning
1/2 cup chopped fresh parsley
1/4 cup KRAFT Grated Parmesan Cheese, divided
2 cups CLASSICO Tomato and Basil Pasta Sauce, divided
1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
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Let's Make It
Heat oven to 350ºF.
Cook manicotti as directed on package, omitting salt. Meanwhile, brown crumbled sausage in large skillet; drain. Remove from heat. Stir in reduced-fat cream cheese, ricotta, milk, Italian seasoning, parsley and 2 Tbsp. Parmesan.
Drain manicotti; stuff with sausage mixture. Spread 1 cup pasta sauce onto bottom of 13x9-inch baking dish; top with manicotti and remaining sauce.
Bake 30 min. or until heated through, topping with mozzarella and remaining Parmesan for the last 5 min.
You’ll know it’s a special occasion when you get to enjoy a serving of this stuffed pasta meal.
Garnish with chopped fresh basil just before serving.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.