Creamy Italian Sausage Manicotti

• 12 manicotti shells, uncooked
• 1 lb. (450 g) Italian sausage
• 1 small onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1-1/2 cups part-skim ricotta cheese
• 1/2 cup chopped fresh basil
• 1/4 cup Kraft 100% Romano Shredded Cheese
• 2 cups Classico di Napoli Tomato & Basil Pasta Sauce
• 1-1/2 cups Touch of Philadelphia Shredded Creamy Mozza Cheese

1. Heat oven to 350 degrees F.
2. Cook manicotti as directed on package, omitting salt.
3. Meanwhile, brown crumbled sausage in large skillet with onions; drain.
4. Drain manicotti.
5. Add ricotta, basil and Romano to sausage mixture; mix well.
6. Carefully stuff manicotti with sausage mixture.
7. Spread 1 cup pasta sauce onto bottom of 13x9-inch baking dish; top with manicotti and remaining sauce.
8. Cover.
9. Bake 20 min.
10. or until heated through.
11. Top with Mozza Cheese; bake, uncovered, 10 min.
12. or until melted.

shells, italian sausage, onion, ricotta cheese, fresh basil, cheese, pasta sauce, philadelphia

Taken from www.kraftrecipes.com/recipes/creamy-italian-sausage-manicotti-161641.aspx (may not work)