This baked manicotti is stuffed with a three-cheese blend and covered with a delicious Italian sausage tomato sauce.



Cook the onions in olive oil for 3-4 minutes over medium heat. Add the garlic and Italian seasoning and cook 1 minute, stirring frequently.

Add the sausage. Raise heat to medium-high. Stir the sausage and break up large pieces. Cook for 5 minutes until browned, stir often.

Add the pasta sauce and diced tomatoes. Simmer for 20 minutes, stir occasionally. Prepare the remaining ingredients in the meantime.

Add the ricotta, 2 cups mozzarella, parmesan, egg, parsley, and pepper to a large bowl. Stir to combine. Refrigerate until ready to stuff the pasta tubes.

Use a piping bag to stuff the pasta with the three-cheese mixture. Work with one tube at a time and fill it with the ricotta mixture.

Add about ⅔ of the meat sauce to a baking dish (2.5-quart 8x12 inch dish). Arrange the pasta tubes in the sauce as you stuff them.

Repeat with the remaining ingredients. Arrange them so that they fit snugly. Spoon the remaining sauce over the stuffed manicotti.

Top with the remaining 1 cup of mozzarella cheese. Cover the casserole dish with aluminum foil and bake in a preheated oven at 350°F.

Bake for 35-45 minutes until bubbly around the edges. Uncover and cook 5 minutes. Garnish with chopped parsley, if desired. Rest for 15-20 minutes before serving.