Italian Sausage Manicotti

• 12 manicotti shells, uncooked
• 3/4 lb. Italian sausage
• 1 tub (10 oz.) PHILADELPHIA Italian Herb Cooking Creme
• 1 cup POLLY-O Natural Part Skim Ricotta Cheese
• 1/2 cup chopped fresh parsley
• 1/4 cup KRAFT Grated Parmesan Cheese, divided
• 2 cups marinara sauce, divided
• 1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

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 cooking creme, ricotta, parsley and 2 Tbsp.
6. Parmesan.
7. Drain manicotti; stuff with sausage mixture.
8. Spread 1 cup marinara 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 italian, pollyo natural part skim ricotta cheese, parsley, parmesan cheese, marinara sauce, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/italian-sausage-manicotti-133302.aspx (may not work)