Cheesy Sausage and Tomato Manicotti (Oamc)

• 1 (8 ounce) packageuncooked manicotti noodles
• 1 (15 ounce) can tomato sauce
• 1 (10 ounce) candiced tomatoes and green chilies (with garlic, oregano and basil)
• 1 lb Italian pork sausage
• 1 (8 ounce) package cream cheese
• 1 cup ricotta cheese
• 4 cups shredded mozzarella cheese, divided
• 12 cup chopped fresh parsley (optional)

1. Cook pasta according to package directions; rinse with cold water.
2. Drain.
3. Process tomato sauce and diced tomatoes in a blender 20 seconds or until smooth.
4. Set aside.
5. Remove casings from sausage, and discard.
6. Cook sausage in large skillet over medium high heat, stirring until meat crumbles and is no longer pink.
7. Stir in cream cheese, ricotta cheese, and 2 cups mozzarella cheese.
8. Spoon into manicotti shells; arrange stuffed shells in lightly greased 13 x 9 inch baking dish.
9. Pour tomato mixture over shells; sprinkle with remaining 2 cups mozzarella cheese.
10. Bake at 350manicotti for 20 minutes or until cheese is melted and bubbly.
11. Let casserole stand 10 minutes before serving.
12. Sprinkle top with chopped fresh parsley, if desired.
13. *********** OAMC Directions **********.
14. Casserole may be assembled and frozen up to 1 month.
15. Thaw in the refrigerator overnight; bake, covered, at 350manicotti for 30 minutes.
16. Uncover and bake 15 more minutes or until cheese is melted and bubbly.
17. If you prefer a smaller casserole, use 2 (11 in x 7 inch) baking dishes.
18. Proceed as directed.

noodles, tomato sauce, tomatoes, italian pork sausage, cream cheese, ricotta cheese, mozzarella cheese, parsley

Taken from www.food.com/recipe/cheesy-sausage-and-tomato-manicotti-oamc-263327 (may not work)