Sausage Mushroom Manicotti

• 1 package (8 ounces) manicotti shells
• 1 pound bulk Italian sausage
• 1/2 cup thinly sliced green onions
• 1 garlic clove, minced
• 2 tablespoons butter
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1/2 cup sour cream
• 1/4 teaspoon pepper
• 1 can (5 ounces) evaporated milk
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 1 tablespoon minced fresh parsley
• 2 cups shredded part-skim 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 13x9-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 350u0b0 for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.

manicotti shells, italian sausage, green onions, garlic, butter, mushrooms, condensed cream, sour cream, pepper, milk, mushrooms, parsley, mozzarella cheese

Taken from www.tasteofhome.com/recipes/sausage-mushroom-manicotti/ (may not work)