Sausage Mushroom Manicotti Recipe

Sausage Mushroom Manicotti Recipe

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
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