1 package of manicotti shells
6 Italian sausages with casings removed
15oz ricotta cheese
1 egg
1 tsp oregano, parsley, and basil
1/2 tsp thyme
1/2 tsp salt and pepper
1 jar of pasta sauce
1 cup of mozzarella
1/4 cup Parmesan cheese
In a pot heat 6 cups of water and salt it well. When the water is boiling add in the manicotti shells and cook for 7 minutes. Drain the shells and add a little bit of olive oil so they don't stick to one another, set aside and let cool.
Heat a pan on medium heat, add in the sausage meat and use a wooden spoon the break apart.
When the meat is done cooking drain the fat and place the meat on to a plate layered with paper towels to absorb any extra oil.
In a separate bowl add the ricotta, eggs, oregano, parsley, basil, thyme, salt and pepper.
Mix together and add in the sausage, use your hand to break apart any large pieces.
Preheat the oven to 350 degrees.
In a casserole dish spread some pasta sauce at the bottom.
Scoop the ricotta mix into a large ziplock bag and snip off a corner of the bag, make sure it is large enough to allow of the sausage pieces to get through. You will have 14 shells but will only use 12, the extra shells are incase any of then rip.
Place the stuffed manicotti in a single layer to the casserole dish.
Spoon sauce over the manicotti and place mozzarella over top.
Next sprinkle with a little oregano, parsley, basil, thyme and Parmesan cheese.
Cover the casserole dish with foil and cook in the over for 25 minute. Uncover the dish and cook for an additional 10 minutes.
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