Italian Sausage Manicotti

• 12 manicotti shells, uncooked
• 3/4 lb. (340 g) mild Italian sausage, casings removed
• 3/4 cup Philadelphia Herb & Garlic Light Cream Cheese Product
• 1 cup part-skim ricotta cheese
• 1/2 cup chopped fresh parsley
• 6 Tbsp. Kraft 100% Parmesan Light Grated Cheese, divided
• 2 cups Classico di Napoli Tomato & Basil Pasta Sauce
• 1-1/2 cups Cracker Barrel Shredded Part Skim Mozzarella 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; drain.
4. Remove from heat.
5. Stir in cream cheese product, ricotta, parsley and 3 Tbsp.
6. Parmesan.
7. Drain manicotti; stuff with sausage mixture.
8. Spread 1 cup pasta sauce onto bottom of 13x9-inch baking dish; top with manicotti and remaining sauce.
9. Bake 30 min.
10. or until heated through, topping with mozzarella and remaining Parmesan for the last 5 min.

shells, italian sausage, philadelphia, ricotta cheese, parsley, cheese, pasta sauce, barrel

Taken from www.kraftrecipes.com/recipes/italian-sausage-manicotti-131548.aspx (may not work)