Sausage And Mushroom Manicotti Recipe

• 14 manicotti shells
• 1 pound Italian bulk pork sausage
• 1/4 c. butter
• 1/2 c. sliced green onion
• 2 1/2 ounce. whole mushrooms, liquid removed
• 1/4 teaspoon pepper
• 1/2 c. lowfat sour cream
• 1 can cream of mushroom soup
• 1 garlic clove, chopped

1. Cook manicotti to desired doneness as directed on package.
2. Heat oven to 350 degrees.
3. In large skillet, finely crumble and brown sausage till no pink remains; drain.
4. Add in butter, onion, garlic, and mushrooms; cook till onion is tender.
5. Stir in pepper, lowfat sour cream, and soup.
6. Stuff each shell with about 1/4 c. filling.
7. Place filled shells in 13 x 9 inch baking dish.
8. In medium saucepan, combine cheese and lowfat milk.
9. Cook over medium heat till cheese is melted, stirring occasionally.
10. Stir in mushrooms and parsley.
11. Pour sauce over manicotti.
12. Cover and bake at 350 degrees for 15-20 min or possibly till warm.

shells, italian bulk pork sausage, butter, green onion, mushrooms, pepper, sour cream, cream of mushroom soup, garlic

Taken from cookeatshare.com/recipes/sausage-and-mushroom-manicotti-25472 (may not work)