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Sausage Mushroom Manicotti Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 30 min. YIELD:7 servings

Ingredients

  • 1 package (8 ounces) manicotti shells
  • 1 pound Johnsonville® Mild Ground Italian 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

  • 1. 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.
  • 2. Transfer mushroom mixture to a bowl; stir in the sausage, soup, sour cream and pepper. Stuff into manicotti shells. Place in a greased 13-in. x 9-in. baking dish.
  • 3. 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.
  • 4. 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.

Nutritional 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 Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.