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1.5 lb. Italian sausage
1 T Italian seasoning
1T whole fennel seeds
1 tsp red pepper flakes
1 large onion, chopped
4 cloves garlic, minced
1 lb cottage cheese
2 cups shredded mozzarella
¼ tsp black pepper
½ tsp salt
¼ cup grated parmesan
3 cups spaghetti sauce with 1 cup water added (this is a great way to use leftover spaghetti sauce)
2 packages uncooked manicotti noodles
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Cook sausage with Italian seasoning, fennel and red pepper flakes.
Drain off fat.
Add onions and garlic and cook until translucent.
In a separate bowl combine remaining ingredients, excluding the spaghetti sauce and noodles.
Add the meat mixture to this cheese mixture.
Stuff the uncooked noodles with the cheese mixture and arrange in a lasagna pan, one layer deep.
Pour spaghetti sauce over the stuffed noodles and top with additional shredded mozzarella.
Bake at 350 degrees for 45 minutes.
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