Shortcut Sausage Stuffed Manicotti with Sun Dried Tomato Sauce

No pre-cooking is needed for the noodles and sausage, so this Italian entrée can be ready for the oven in 20 minutes. ...MORE + LESS -

1 jar (28 oz/796 mL) sun-dried tomato pasta sauce

1/2 cup (125 mL) water

1 1/2 lb (750 g) uncooked Italian sausage links (7 links)

14 uncooked manicotti pasta shells

2 cups (500 mL) shredded mozzarella cheese

1/4 cup (50 mL) shredded Parmesan cheese

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1

Heat oven to 350ºF. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1 cup of the pasta sauce in dish. To remaining sauce in jar, add water and mix well.
2

Cut sausage links in half lengthwise; remove casings. Shape each piece of sausage into roll; stuff into uncooked pasta shell. Place stuffed shells on sauce in dish. Pour remaining pasta sauce mixture over shells.
3

Cover tightly with foil; bake 1 hour 20 minutes. Sprinkle with mozzarella and Parmesan cheeses; bake uncovered 10 minutes longer or until cheeses are melted and pasta is tender. Let stand 10 minutes before serving.

Tip: If you have bulk Italian sausage, divide it into 14 pieces. Shape each piece into a roll and stuff into a manicotti shell. Do not use smoked or precooked sausage.