Recipe: Flavorful Italian Sausage & Broccoli Manicotti

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Italian Sausage & Broccoli Manicotti

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Hopefully the above article is helpful for us. Now the time we're ready for, it's time to prepare dinner italian sausage & broccoli manicotti recipes. You can have italian sausage & broccoli manicotti using 14 ingredients and 10 steps. Follow the cooking directions below.

The ingredients needed to make Italian Sausage & Broccoli Manicotti:

  1. Use of Manicotti Shells.
  2. Get of Small curd cottage cheese.
  3. Use of Frozen chopped broccoli thawed & drained.
  4. Prepare of Shredded Mozzarella.
  5. Take of Shredded Parmesan.
  6. Take of Egg.
  7. Prepare of Dried Parsley.
  8. Get of Onion Powder.
  9. Prepare of Garlic Powder.
  10. Get of Pepper.
  11. Prepare of Mild Italian Ground Sausage.
  12. You need of Spaghetti Sauce.
  13. Provide of Garlic Clove minced.
  14. Provide of Italian Seasoning.

Instructions to make Italian Sausage & Broccoli Manicotti:

  1. Cook manicotti as directed on its packaging..
  2. In a large bowl combine cottage cheese, broccoli, 1 cup mozzarella, 1/4 cup Parmesan, egg, parsley, onion & garlic powder and pepper..
  3. Cook the garlic & Italian sausage in a large skillet on medium heat then drain grease..
  4. Add spaghetti sauce & Italian seasoning to the pan. Heat until warmed..
  5. Spread 1 cup of meat mixture in a greased 13 x 9 x 2 in baking dish..
  6. Drain manicotti. Stuff each with the broccoli cheese mixture..
  7. Place over the sauce in baking dish..
  8. Top with the rest of the sauce & spread evenly..
  9. Sprinkle all the remaining cheese over the top evenly..
  10. Bake uncovered at 350° for 35-40 minutes or until heated through..

There's only one good reason to make your own sausage at home, and that's knowing exactly what you're eating. See more ideas about Recipes, Sausage recipes, Italian sausage recipes. A twist on an Italian classic: Italian Sausage Bake. Fresh ingredients (and even gluten free) bake for a few hours to. Maybe the most underrated protein ever.

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