Photo by me!
Stuff the manicotti shells uncooked, they will cook in the sauce
Yield 14 manicotti
3/4 pound Italian sausage links, casings removed, cooked and drained
3-1/2 cups shredded Kraft 4-Cheese Italiao blend cheese, divided (or can use mozzarella)
1 cup cottage cheese
1 cup ricotta cheese
1 large garlic clove, minced
1 large egg, lightly beaten
1/2 cup freshly grated Parmesan cheese
1 teaspoon dried Italian seasoning
1/2 teaspoon seasoned salt, or to taste
1 teaspoon fresh ground black pepper, or to taste
14 uncooked manicotti shells (one 8-ounce package)
5 cups pasta sauce (can use more)
Preheat oven to 375 degrees F.
Grease a 13 x 9-inch baking dish.
Pour 2 cups of the pasta sauce into the baking dish; set aside.
In a bowl combine the cooked sausage meat with 1-1/2 cups 4-Cheese blend or mozzarella cheese, cottage cheese, ricotta cheese, garlic, egg and the next 4 ingredients.
Using clean hands stuff the sausage/cheese mixture between the uncooked manicotti shells.
Arrange stuffed shells in a single layer over sauce, then top with the remaining 3 cups of sauce (use a spoon to spread the sauce to cover the shells).
Sprinkle the remaining 2 cups shredded cheese evenly over sauce.
Cover tightly with foil.
Bake for 1 hour or until shells are tender.
Let stand 10 minutes before serving.
You will also find this recipe on Recipezazz.com