| | Directions |
- Combine eggs, Ricotta, cottage cheese together, add 1 cup shredded mozzarella cheese in a large bowl. Add 2 pinches of salt and pepper and set aside.
- Saute onions and garlic in 3 tbsp. extra virgin olive oil.
- Cut both the sweet and hot Premio Italian sausage into bite size chunks; then add to olive oil and garlic, saute and brown slowly in skillet until done.
- Add spaghetti sauce to pan.
- Boil Manicotti about 12 minutes or until al dente.
- Next, take cheese mixture and put into plastic freezer bag. Snip off dime sized corner and fill manicotti.
- Spread thin layer of sauce into bottom of casserole dish and then place Manicotti on top.
- Then cover with remaining sauce. Top with remaining cheese to your liking, the more the better.
- Bake for 30 minutes at 350 degrees Fahrenheit until bubbly and cheese just starts to brown.
- Enjoy!
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Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 4
|  | | Ingredients | | - | | 16 ounces Premio Fresh Sweet Italian Sausage |
| - | | 16 ounces Premio Frozen Hot Italian Sausage |
| - | | 3 tablespoons extra virgin olive oil |
| - | | 1 large onion- chopped |
| - | | 5 garlic cloves - minced |
| - | | 1 large box manicotti pasta |
| - | | 16 ounces ricotta cheese |
| - | | 8 ounces cottage cheese |
| - | | 3 cups mozzarella cheese |
| - | | 1 jar spaghetti sauce |
| - | | Salt |
| - | | Pepper |
| - | | 2 eggs |
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