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Sausage Mushroom Manicotti

By: Kathy Taipale

"If you're tired of pasta with tomato sauce, try this version instead. A creamy sauce covering sausage-filled noodles makes it hard to resist. --Kathy Taipale, Iron River, Wisconsin"

Rate/Review | Read Reviews (9)

Prep Time:
20 Min

Cook Time:
30 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 7 servings

Ingredients

1 (8 ounce) package manicotti shells
1 pound bulk Italian sausage
1/2 cup thinly sliced green onions
1 garlic clove, minced
2 tablespoons butter
1 (4.5 ounce) jar sliced mushrooms, drained
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1/2 cup sour cream
1/4 teaspoon pepper
SAUCE:
1 (5 ounce) can evaporated milk
1 (4.5 ounce) jar sliced mushrooms, drained
1 tablespoon minced fresh parsley
2 cups shredded mozzarella cheese, divided

Directions

Cook manicotti shells according to package directions. Meanwhile, in a skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, saute onions and garlic in butter until tender. Add mushrooms; heat through. Drain shells and set aside.
Transfer mushroom mixture to a bowl; stir in the sausage, soup, sour cream and pepper. Stuff into manicotti shells. Place in a greased 13-in. x 9-in. x 2-in. baking dish.
For sauce, in a saucepan, heat the milk, mushrooms and parsley. Remove from the heat; add 1-1/2 cups cheese, stirring until melted. Pour over stuffed shells.
Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.