Ingredients:
16 ounces Premio Premio’s Sweet Italian Sausage
3 tablespoons extra virgin olive oil
1 large onion, chopped
5 garlic cloves, minced
1 large package Manicotti pasta
16 ounces Ricotta cheese
8 ounces cottage cheese
3 cups mozzarella cheese
1 jar spaghetti sauce
Salt
Pepper
2 eggs
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Over Stuffed Italian Sausage Manicotti:
1. Preheat oven to 350 degrees (F). Combine eggs, Ricotta cheese and cottage cheese together. Add 1 cup shredded mozzarella cheese to a large bowl. Add 2 pinches of salt and pepper and set aside.
2. Saute onions and garlic in 3 tablespoons extra virgin olive oil over medium heat.
3. Cut both the Premio Sweet Italian Sausage and Hot Italian Sausage into bite-size chunks. Add to olive oil and garlic; saute and brown slowly in skillet until done. Add Spaghetti sauce to pan.
4. In a large pot, boil Manicotti according to package instructions, until al dente.
5. Take cheese mixture and put into plastic freezer bag, and snip off dime sized corner and fill manicotti. Spread a thin layer of sauce into bottom of casserole dish and then place Manicotti on top. Cover with remaining sauce, then top with remaining cheese to your liking (the more the better).
6. Bake in preheated oven for 30 minutes until bubbly and cheese just starts to brown. Remove from oven and allow to cool off before serving. Enjoy!
SERVES: 4-6
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