Turkey Stuffed Manicotti
|Tomato sauce||8 Ounce (1 Can)|
|Canned tomatoes||7 1⁄2 Ounce, cut up (1 Can)|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Quick-cooking tapioca||1 Tablespoon, ground|
|Dried basil||1⁄2 Teaspoon, crushed|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Ground turkey sausage||8 Ounce|
|Chopped onion||4 Cup (64 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Frozen chopped broccoli||5 Ounce, thawed and well drained (1/2 Of A 10 Ounce Package)|
|Shredded mozzarella cheese||2 Cup (32 tbs) (1/2 Cup)|
|Grated parmesan cheese||2 Tablespoon|
Cook manicotti according to package directions; drain.
Rinse with cold water; drain.
For sauce, in a small saucepan stir together tomato sauce, un-drained tomatoes, wine, tapioca, basil, and oregano.
Cook and stir till thickened and bubbly, then cook and stir for 2 minutes more.
In a medium skillet cook turkey sausage, onion, and garlic till meat is brown and onion is tender.
Drain off fat, if necessary.
Stir in broccoli, mozzarella cheese, and 2 tablespoons Parmesan cheese.
Stir in 1/3 cup of the sauce; cool.
Spoon 2 tablespoons of the sauce into the bottom of each of 4 individual casseroles.
Spoon about 1/3 cup meat mixture into each manicotti.
Place stuffed manicotti in casseroles.
Spoon any remaining meat mixture around shells.
Pour remaining sauce over manicotti, completely covering pasta so it doesn't dry out during reheating.
Seal, label, and freeze.
To serve, bake 1 frozen casserole, covered, in a 375° oven about 60 minutes or till heated through.
Sprinkle with additional Parmesan cheese.