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Sausage Mushroom Manicotti

If you're tired of pasta with tomato sauce, try this version instead. A creamy sauce covering sausage-filled noodles makes it hard to resist. —Kathy Taipale, Iron River, Wisconsin

7 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

1 package (8 ounces) manicotti shells
1 pound bulk Johnsonville® Ground Sausage
1/2 cup thinly sliced green onions
1 garlic clove, minced
2 tablespoons butter
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup sour cream
1/4 teaspoon pepper
SAUCE:
1 can (5 ounces) evaporated milk
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 tablespoon minced fresh parsley
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

Directions

Cook manicotti shells according to package directions. Meanwhile, in
a skillet, cook sausage over medium heat until no longer pink; drain
and set aside. In the same skillet, saute onions and garlic in
butter until tender. Add mushrooms; heat through. Drain shells and
set aside.
Transfer mushroom mixture to a bowl; stir in the sausage, soup, sour
cream and pepper. Stuff into manicotti shells. Place in a greased

2 of 2

Sausage Mushroom Manicotti (continued)

Directions (continued)

13-in. x 9-in. baking dish.
For sauce, in a saucepan, heat the milk, mushrooms and parsley.
Remove from the heat; add 1-1/2 cups cheese, stirring until melted.
Pour over stuffed shells.
Cover and bake at 350° for 25 minutes. Uncover; sprinkle with
remaining cheese. Bake 5-10 minutes longer or until cheese is
melted. Yield: 7 servings.

Nutrition Facts: 1 cup equals 449 calories, 26 g fat (13 g saturated fat), 79 mg cholesterol, 949 mg sodium, 33 g carbohydrate, 3 g fiber, 21 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.