Manicotti Cum Laude

• (8 ounce) package manicotti, uncooked↗1
• bulk Italian sausage↗1 lb
• chopped onion1⁄2 cup
• cloves garlic, minced↗2
• (28 ounce) can diced tomatoes1
• (6 ounce) can tomato paste↗1
• dried basil↗1 teaspoon
• sugar↗1 teaspoon
• salt↗1⁄2 teaspoon
• pepper↗1⁄4 teaspoon
• (16 ounce) container ricotta cheese↗1
• shredded mozzarella cheese (divided)2 cups
• shredded provolone cheese↗1 cup
• grated parmesan cheese1⁄3 cup
• egg↗1

Step-by-step instructions

1. 1

   Preheat oven to 350*.

2. 2

   In a large skillet, over medium heat, brown sausage, drain fat.

3. 3

   Add onion and garlic, cooking till onion is slightly transparent.

4. 4

   Stir in tomatoes, tomato paste, basil, sugar, salt and pepper.

5. 5

   Bring to a boil; reduce heat and simmer, uncovered, 15 minutes.

6. 6

   In a medium bowl, comine cheeses and egg.

7. 7

   Mix well.

8. 8

   Store, covered, in refrigerator while manicotti noodles are cooking.

9. 9

   Cook manicotti as directed on package; drain.

10. 10

    Stuff manicotti shells with cheese mixture.

11. 11

    Spread half of the tomato based sauce on bottom of a greased 13 x 9" baking dish.

12. 12

    Place stuffed manicotti over sauce.

13. 13

    Spoon remaining sauce over manicotti.

14. 14

    Cover& bake 35 minutes or until hot and bubbly.

15. 15

    Remove from oven, top with remaining 1 cup mozarella cheese.

16. 16

    Bake 5 minutes longer.