|Ricotta cheese||3 Cup (48 tbs)|
|Grated parmesan cheese||1 Cup (16 tbs)|
|Eggs||2 , lightly beaten|
|Chopped fresh parsley||2 1⁄2 Tablespoon|
|Dried italian seasoning||1 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Spicy sausage||1 Pound, casings removed (Italian Type)|
|Canned crushed tomatoes in puree||28 Ounce (1 Can, Undrained)|
|Marinara sauce/Spaghetti sauce||26 Ounce (1 Jar)|
|Manicotti noodles||8 Ounce (Uncooked)|
PREHEAT oven to 375°F.
Spray 13x9-inch baking dish with nonstick cooking spray.
COMBINE ricotta cheese, 3/4 cup Parmesan cheese, eggs, parsley, Italian seasoning, garlic powder, salt and pepper in medium bowl; set aside.
CRUMBLE sausage into large skillet; brown over medium-high heat until no longer pink, stirring to separate sausage.
Drain sausage on paper towels; drain fat from skillet.
ADD tomatoes with juice and marinara sauce to same skillet; bring to a boil over high heat.
Reduce heat to low; simmer, uncovered, 10 minutes.
Pour about one third of sauce into prepared dish.
STUFF each uncooked noodle with about 1/2 cup cheese mixture.
Place in dish.
Top noodles with sausage; pour remaining sauce over noodles.
COVER tightly with foil and bake 50 minutes to 1 hour or until noodles are tender.
Let stand 5 minutes before serving.
Serve with remaining 1/4 cup Parmesan cheese.