8 oz Skinner®® Manicotti
1 lb bulk Italian sausage
1/2 cup onion, chopped
garlic cloves, chopped
1 can (28 oz.) diced tomatoes, undrained
6 oz tomato paste
1 tsp fresh basil leaves
1 tsp sugar
1/2 tsp salt
1/4 tsp ground black pepper
15 oz ricotta cheese
8 oz reduced fat shredded mozzarella cheese
4 oz shredded Provolone cheese
1/3 cup grated Parmesan cheese

Cooking Directions:

1.  Prepare pasta according to package direction; drain.

2.  In a large skillet, over medium heat, brown sausage; pour off fat. Add onion and garlic; cook and stir until onion is tender.  

3.  Stir in tomato paste, basil, sugar, salt and pepper. Bring to a boil; reduce heat and simmer uncovered 15 minutes.

4.  Preheat oven to 350 degrees F.

5.  Combine ricotta cheese, 1 cup mozzarella cheese, provolone cheese, Parmesan cheese and egg; mix well. Stuff pasta with cheese mixture.

6.  Spread half the sauce on bottom of greased 13 x 9-inch baking dish. Arrange stuffed manicotti over sauce. Spoon remaining sauce on top; cover.

7.  Bake 35 minutes or until hot and bubbly. Uncover; top with remaining 1 cup mozzarella cheese. Bake 5 minutes longer.