Sausage Broccoli Manicotti
1 8-oz Manicotti Noodles
2 Cups Cottage Cheese
1 10-oz frozen chopped Broccoli, thawed and well-drained
1-1/2 Cups shredded Mozzarella Cheese, divided
3/4 Cup Parmesan Cheese, divided
2 teaspoons fresh Parsley
1/2 teaspoon Onion Powder
1/2 teaspoon Black Pepper
1/8 teaspoon Garlic Powder
1 pound Bulk Italian Sausage -sweet or spicy, cook's choice
4 Cups Meatless Spaghetti Sauce
2 cloves Garlic, minced
Cook Manicotti according to package directions, using minimum cooking time; drain. Toss lightly with Olive Oil and return to package trays; set aside.
In a medium bowl, combine the Cottage Cheese, Broccoli, 1 Cup Mozzarella, 1/4 Cup Parmesan, Egg, Parsley, Onion Powder, Black Pepper, and Garlic Powder. Refrigerate until needed. (You may want to run the Broccoli through the blender if the chunks are large; a smoother mixture is easier to stuff into the Manicotti.)
Cook Italian Sausage over medium heat in a skillet; drain well. Add Spaghetti Sauce and minced Garlic. Spread 1 Cup Meat sauce in the bottom of a greased 9x13 pan. Stuff the Broccoli-Cheese mixture into the Manicotti shells and arrange over the Meat sauce. Top with remaining Meat sauce and Cheeses. Bake, uncovered, at 350* for 40-50 minutes, or until hot through. Makes 14 Sausage Broccoli Manicotti; Serves 6-8. This freezes well, too!
Today is Rosh Hashana, the Jewish Feast of Trumpets. I know I've shared these verses before, but wouldn't it be wonderful if today is the day the Lord returns? Let's keep looking for Him!
"For the Lord Himself
shall descend from heaven with as shout,
with the voice of the archangel,
and with the trump of God;
and the dead in Christ shall rise first;
Then we who are alive and remain shall be caught up together with them in the clouds,
to meet the Lord in the air;
and so shall we ever be with the Lord."
1 Thessalonians 4:16 &17
Recipe from Quick Cooking, September-October 2000.