| | Directions |
- Brown sausage in skillet according to package directions.
- For tomato sauce, combine tomato sauce, paste, 2 tablespoons of the parsley, the oregano, and the basil together. Bring to boil and then simmer over low heat. Season to taste with garlic pepper and seasoned salt. Simmer 1 hour.
- Combine ricotta, cottage, spinach, and parmesan cheeses in large mixing bowl; add 2 1/2 tablespoons of parsley and the cooked sausage.
- Stuff the manicotti with the sausage mixture and lay the manicotti in a baking dish. Spoon the sauce over the manicotti and sprinkle the mozzarella over the manicotti.
- Preheat oven to 350 degrees, and bake manicotti for 40 minutes. Turn oven to broil and watch closely to make sure the mozzarella on top does not burn but rather turns a beautiful golden brown. Serve with your favorite garlic bread.
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Prep Time: 15 minutes
Cook Time: 2 hours
|  | | Ingredients | | - | | 1 pound Premio Fresh Hot Italian Sausage |
| - | | 1 package Manicotti cooked al dente according to instructions on package |
| - | | 4 1/2 tablespoons dried parsley |
| - | | 16 ounces ricotta cheese |
| - | | 8 ounces cottage cheese |
| - | | 8 ounces frozen, chopped spinach, thawed and drained |
| - | | 3/4 cup grated parmesan cheese |
| - | | 2 cups grated mozzarella cheese |
| - | | 3 cans tomato sauce, 15 1/2 oz. each |
| - | | 2 cans tomato paste, 6 oz. each |
| - | | 1 tablespoon dried oregano |
| - | | 1/2 tablespoon dried basil |
| - | | Garlic pepper to taste |
| - | | Seasoned salt to taste |
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