Sausage and Broccoli Manicotti

• (8 ounce) package manicotti↗1 ounce

  package

• cups ricotta cheese (can use cottage cheese)↗2 cups
• (10 ounce) package frozen chopped broccoli, thawed and well drained1 ounce
• cups mozzarella cheese, shredded and divided↗2 cups
• cup grated parmesan cheese3⁄4 cup
• egg↗1
• teaspoons fresh minced parsley2 -3 teaspoons
• teaspoon onion powder↗1⁄2 teaspoon
• salt and black pepper
• lb bulk Italian sausage, casings removed↗1 lb
• cups pasta sauce↗4 -5 cups
• minced garlic cloves (optional)2 -3

Step-by-step instructions

1. 1

   Grease a 13 x 9-inch baking dish.

2. 2

   Cook the manicotti shells until firm-tender (careful not to overcook, leave fairly firm) drain.

3. 3

   In a large bowl, combine the ricotta or cottage cheese (if using) broccoli, 1 cup of mozza cheese, 1/4 cup Parmesan cheese, egg, parsley, onion powder, salt, pepper and garlic powder; mix well to combine and set aside.

4. 4

   In a skillet cook the crumbled sausage meat over medium heat until no longer pink; drain fat.

5. 5

   Add in the pasta sauce and minced garlic (if using), cook over medium heat for about 5-8 minutes.

6. 6

   Spread about 1-1/2 cups of the pasta/sausage mixture in the bottom of prepared baking dish.

7. 7

   Stuff the manicotti shells with the broccoli mixture (careful not to overstuff as the shells will tear).

8. 8

   Arrange the stuffed shells over the sauce.

9. 9

   Top with remaining sauce.

10. 10

    Then sprinkle with remaining Parmesan cheese, then top with remaining mozza cheese.

11. 11

    Set oven to 350 degrees.

12. 12

    Bake the shells for about 40-50 minutes, or until heated through.

13. 13

    Delicious!