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1
Cook pasta according to package directions; rinse with cold water.
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2
Drain and set aside.
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3
Process tomato sauce and diced tomatoes and green chilies in a blender 20 seconds or until smooth.
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4
Set aside.
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5
Remove casings from sausage, and discard.
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6
Cook sausage in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink.
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7
Drain sausage, if desired, and return to skillet.
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8
Stir in cream cheese, ricotta cheese, and 2 cups mozzarella cheese.
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9
Spoon into manicotti shells; arrange stuffed manicotti in a lightly greased 13x9 inch-baking dish.
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10
Pour tomato mixture over shells; sprinkle with remaining 2 cups mozzarella cheese.
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11
Bake at 350 degrees for 20 minutes or until cheese is melted and bubbly.
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12
Let casserole stand 10 minutes before serving, Sprinkle top with chopped fresh parsley, if desired.
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13
Note: Casserole may be assembled and frozen up to 1 month.
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14
Thaw in refrigerator overnight; bake, covered, at 350 degrees for 30 minutes or until cheese is melted and bubbly.
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15
Ground beef and tomato manicotti: Substitute 1 pound lean ground beef for sausage.
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16
Stir in 1/2 teaspoon dried Italian seasoning, 1-teaspoon salt, 1-teaspoon pepper, and 1-teaspoon fennel seed.
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17
Proceed as directed.
