8 oz. dried manicotti tubes
2 C Tomato Sauce (Henry provides a recipe for basic tomato sauce earlier in the cookbook, however, I used Amy’s Family Marinara)
1 egg, beaten
15 oz. ricotta
1 C shredded mozzarella
1 C grated Parmesan or Romano cheese
1/4 C chopped fresh Italian parsley or 1 Tbsp. dried (I didn’t have either, so I left it out)
1/4 tsp. each salt & pepper
4 oz. mild Italian sausage
1-2 Tbsp. olive oil
1. Preheat over to 375°F. Cook manicotti unti barely al dente (about 6 minutes). Drain well & set aside. Heat olive oil in a skillet over medium heat. Remove sausage from casings and crumble. Cook until lightly browned & drain on paper towels. Combine the egg, ricotta, 1 1/2 C mozzarella, 3/4 C Parmesan/Romano, parsley, salt and pepper in a large bowl. Stir in cooked sausage. In a small bowl, combine the remaining mozzarella & Parmesan/Romano, and set aside.
2. Coat the bottom of a 9 x 12 or 13-inch baking dish with about 1/2 C tomato sauce. Gently fill the manicotti tubes with the ricotta mixture (I found that a small offset spatula is awesome for this task) and place side by side in the dish. Top with the remaining tomato sauce and sprinkle with the cheese mixture. Cover with foil, and bake 40 minutes.