This is a delicious dish that is simple to make.
3 boxes manicotti shells
1 16 oz container ricotta cheese
2 16 oz jars classico pasta sauce (or your favorite brand)
1 large onion, chopped
1 lb hamburg, or italian sausage
1 1/2 cups parmesan cheese, divided
2 TBS oregano
2 TBS garlic powder
salt and pepper
1 bag shredded mozzerella cheese
In a large saute pan crumble the hamburg or sausage into small pieces and cook over medium heat until no longer pink. Drain as much grease as you can from the meat and add the onion. Cook, stirring occasionally, until the onion has softened. Add the oregano and garlic powder and stir in. Taste and add salt and pepper as necessary. Remove from heat and allow to cool for a few minutes. Add the ricotta and 1 cup of the parmesan to the mixture and stir until incorporated. Allow to cool to room temperature.
Preheat the oven to 350 degrees. Place a small amount of the sauce into the bottom of two 9 x 13 baking dishes. (Note: This freezes well, so you don’t have to cook all of them at once.) Fill a pastry bag without a tip with some of the mixture. Holding your hand over one end of the manicotti shell, pipe the filling in until it is full. If you don’t have a pastry bag, a ziploc bag works fine too, just fill it up and cut a small corner off of the end of the bag. Place filled manicotti into the baking dishes. Cover the manicotti thoroughly with the pasta sauce, making sure to leave no part of the pasta exposed. Sprinkle the remaining parmesan cheese over the manicotti. Divide the mozzerella and place on top of the manicotti. Cover both pans with aluminum foil and bake for 45 minutes. Remove the foil and bake an additional 10 to 15 minutes, or until the cheese starts to bubble and turn slightly brown. Serve with garlic bread and a salad. Enjoy!