Stuffed Braised Manicotti Topped with Fresh Mozzarella

• 2 Tbsp. olive oil, divided
• 4 tsp. garlic, chopped, divided
• 16 oz. ground pork
• 6 oz. salami, diced
• 3 cups
• 1-1/2 cups POLLY-O Fresh Mozzarella Cheese, diced
• 2 Tbsp. parsley, chopped
• salt and pepper to taste
• 24 each manicotti, cooked al dente
• 1/2 cup onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 2 qt. canned peeled Italian tomatoes, chopped King Sooper's 1 lb For $0.99 thru 02/09
• salt and pepper to taste
• 1 tsp. dried oregano leaves
• 1 cup red wine
• 2 Tbsp. fresh basil, chopped
• 12 slices POLLY-O Fresh Mozzarella Cheese, sliced 1/4" thick

1. Heat 1 tablespoon olive oil in saute pan.
2. Saute 2 teaspoons garlic, add ground pork and saute.
3. Add salami and heat through.
4. Stir in ricotta, diced mozzarella, parsley, and salt and pepper.
5. Use a pastry bag with no tip to stuff each manicotti with approximately 1/4 cup filling.
6. Heat remaining 1 tablespoon olive oil in saute pan.
7. Saute onion and remaining 2 teaspoons garlic.
8. Add tomatoes and their juice, salt and pepper, dried oregano and red wine.
9. Simmer about 30 minutes or until sauce is thickened and reduced to about 6 cups.
10. Stir in fresh basil.
11. Spread about 1 cup sauce on bottom of a hotel pan.
12. Arrange filled manicotti on top.
13. Cover with remaining sauce.
14. Bake uncovered about 20 minutes at 375F.
15. Remove from oven and top each pair of manicotti with 1 large slice of mozzarella.
16. Bake 5 minutes longer or until cheese melts.
17. Yield: 12 Servings.

olive oil, garlic, ground pork, salami, pollyo, parsley, salt, onion, italian tomatoes, salt, oregano, red wine, fresh basil, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/stuffed-braised-manicotti-topped-fresh-mozzarella-57923.aspx (may not work)