Aidells Portobello Mushroom Sausage & Cheese Manicotti
Description
Ingredients
| 1 | T | olive oil |
| 1 | onion, finely chopped | |
| 1 | clove garlic, finely chopped | |
| 1 | c | dry red wine |
| 1 | 28-ounce can crushed tomatoes | |
| 1/8 | t | dried crushed red pepper |
| 1/4 | c | finely chopped fresh basil |
| 15 | oz | ricotta cheese |
| 1/2 | c | diced, part-skim mozzarella cheese |
| 1 | c | parmesan cheese, grated |
| 4 | links aidells portobello mushroom sausage, chopped | |
| freshly ground black pepper, to taste | ||
| 8 | oz | dried manicotti shells (8-10) |
Instructions
Preheat oven to 350°
Cook manicotti in large pot of boiling salted water until al dente. Transfer the shells to a plate to cool.
In a large sauce pan, heat the oil. Add the onions and sauté until translucent, about 5 minutes. Add the garlic and sauté for 1 minute. Add the red wine, tomatoes, red pepper and basil and simmer for 10 minutes. Remove from heat and set aside.
In a medium size mixing bowl, combine the ricotta, mozzarella and parmesan cheeses. Stir in the sausage and season to taste with pepper.
Spread about ¼ cup of sauce along the bottom of an oiled 13x9x2-inch glass or ceramic baking dish. Using a spoon, fill each pasta shell with about 1/3 cup cheese-sausage mixture. Arrange the stuffed manicotti in a single layer in the prepared dish and cover with the remaining sauce. Bake uncovered until heated through and bubbling, about 20 minutes. Let stand 10 minutes before serving.