Cheesy Sausage and Tomato Manicotti

1 (8-ounce) package uncooked manicotti noodles
1 (15-ounce) can tomato sauce
1 (10-ounce) can diced tomatoes and green chiles with garlic, oregano, and basil
1 pound Italian pork sausage
1 (8-ounce) package cream cheese
1 cup ricotta cheese
4 cups (16 ounces) shredded mozzarella cheese, divided
1/2 cup chopped fresh parsley (optional)

Cook pasta according to package directions; rinse with cold water. Drain. Process tomato sauce and diced tomatoes in a blender 20 seconds or until smooth. Set aside. Remove casings from sausage, and discard. Cook sausage in large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Stir in cream cheese, ricotta cheese, and 2 cups mozzarella cheese. Spoon into manicotti shells; arrange stuffed shells in lightly greased 13- x 9-inch baking dish.

Pour tomato mixture over shells; sprinkle with remaining 2 cups mozzarella cheese.
Bake at 350° for 20 minutes or until cheese is melted and bubbly. Let casserole stand 10 minutes before serving. Sprinkle top with chopped fresh parsley, if desired.

Note: Casserole may be assembled and frozen up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 350° for 30 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer a smaller casserole, use 2 (11- x 7-inch) baking dishes. Proceed as directed.

Ground Beef and Tomato Manicotti: Substitute 1 pound lean ground beef for sausage. Stir in 1/2 teaspoon dried Italian seasoning, 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon fennel seed. Proceed as directed.


Source: Southern Living magazine, November 2003