Sausage and Mushroom Manicotti With White Mushroom Sauce

• For the Stuffing
• Italian sausage, bulk↗1 lb
• green onion↗1⁄2 cup

  thinly sliced

• garlic clove↗1

  minced

• butter↗2 tablespoons
• fresh mushrooms↗8 ounces

  finely chopped

• cream of mushroom soup, undiluted1
• sour cream↗1⁄2 cup
• black pepper↗1⁄4 teaspoon
• manicotti pasta, cooked as directed, and drained (rinse with cold water)↗1
• For the Sauce
• evaporated milk↗1
• cream of mushroom soup, undiluted1
• butter↗2 tablespoons
• fresh mushrooms↗8 ounces

  sliced

• tablespoon minced fresh parsley or 1 teaspoon dried parsley1
• cup shredded parmesan cheese↗1⁄2
• cups shredded mozzarella cheese, divided2

Step-by-step instructions

1. 1

   Preheat oven to 350. Cook pasta, as directed. Drain and rinse in cold water. (Handle the pasta carefully to avoid tearing the manicotti.).

2. 2

   Crumble the italian sausage into a skillet, then cook until no longer pink. Crumble the cooked meat into small pieces. Drain and set aside.

3. 3

   In the same skillet, melt the butter, then saute the mushrooms and onions until tender. Add the garlic and cook 2 minutes longer.

4. 4

   Transfer vegetables to a bowl, add the sausage, soup, sour cream and pepper. Stir well. Set the skillet aside.

5. 5

   Place the meat/mushroom mixture in a large Ziploc bag - snip a hole in one corner. Stuff the manicotti shells and place in a lightly greased 13"x9"x2" baking dish.

6. 6

   For the Sauce:.

7. 7

   Using the same skillet, melt the butter and saute the sliced mushrooms until tender.

8. 8

   Stir in the milk, soup, parsley and heat through. Add the parmesan cheese and HALF the mozzarella. Stir thoroughly. Pour over the stuffed pasta.

9. 9

   Cover with aluminum foil and bake at 350 for 25 minutes.

10. 10

    Uncover, sprinkle with remaining 1 cup mozzarella, and heat for additional 10 minutes. Enjoy!