A delightful twist on the classic manicotti, featuring a rich and creamy cheese filling paired with savory sausage and a robust tomato sauce.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and the perfect texture for your dish.
In a large skillet, cook the Italian sausage until browned. Add the mushrooms and garlic, cooking until softened. Set aside to cool slightly.
Drain any excess fat from the skillet to keep the filling light.
In a mixing bowl, combine the ricotta, mozzarella, parmesan, egg, parsley, salt, and pepper. Mix well.
Ensure the mixture is smooth for easier filling of the pasta.
Gently fold the cooked sausage and mushroom mixture into the cheese filling.
Folding gently prevents the filling from becoming too dense.
In a saucepan, combine the spaghetti sauce and water. Heat until warm.
Warming the sauce helps it spread more easily over the pasta.
Spread a layer of sauce on the bottom of a baking dish.
This prevents the pasta from sticking to the dish.
Fill each manicotti tube with the prepared filling and arrange them in the baking dish.
Use a piping bag or a small spoon to make filling the tubes easier.
Pour the remaining sauce over the filled pasta, ensuring even coverage.
Covering the pasta completely helps it cook evenly.
Cover the dish with foil and bake for 35 minutes. Remove the foil and bake for an additional 10 minutes.
Removing the foil at the end allows the top to brown slightly for added flavor.
Let the dish rest for 5 minutes before serving.
Resting helps the filling set, making it easier to serve.
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