Ingredients
1 pound bulk spicy Italian sausage1 can (28 ounces) crushed tomatoes1 jar (26 ounces) marinara sauce2 large eggs, lightly beaten3 cups ricotta cheese3/4 cup grated Parmesan cheese1 can (4 ounces) chopped green chiles3 tablespoons minced fresh parsley1 teaspoon Italian seasoning1/2 teaspoon salt1/2 teaspoon garlic powder1/2 teaspoon pepper18 uncooked manicotti shells1/2 cup shredded part-skim mozzarella cheese
Preparation
In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, bring tomatoes and marinara sauce to a boil. Reduce heat; cover and simmer for 10 minutes.
In a large bowl, combine the eggs, ricotta, Parmesan cheese, chiles, parsley, Italian seasoning, salt, garlic powder and pepper.
Divide 2 cups of sauce between 2 greased 13-in. x 9-in. baking dishes. Stuff uncooked manicotti shells with cheese mixture. Place in prepared pans. Sprinkle with sausage; top with remaining sauce.
Cover and bake at 375° for 50 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10 minutes longer or until cheese is melted and manicotti is tender. Let stand for 5 minutes before serving.
