slightly adapted from Healthy Meals in Minutes recipe cards
1 cup shredded part skim mozzarella cheese, divided
1/3 cup grated Parmesan cheese
1 egg, lightly beaten
3 TBL chopped fresh parsley
Italian Seasoning grinder (to taste)
1/8 tsp pepper
Preheat oven to 350'. Spray a 9x13 pan with nonstick spray, set aside.
Cook pasta according to package, but do not add salt. Drain pasts in a large colander.
To prepare filling, in a large nonstick skillet, cook sausage over medium heat, stirring to crumble, until cooked through, about 5 minutes. Transfer to paper towels to drain.
In a large bowl, combine ricotta, sausage, egg, parsley, and pepper. Mix well. Add mixture to cooked manicotti. (TIP: this is how I did it: if the mixture isn't too wet, you can take a little and roll it into a cigar shape, then stuff each shell that way.)
Place stuffed manicotti in a single layer in prepared pan (I actually added a little tomato sauce & Italian seasoning to the bottom of the pan too). Spoon tomato sauce evenly over manicotti, sprinkle with mozzarella and more Italian seasonin. Bake covered until heated through, about 25 minutes, then uncover ans cook another 10 minutes.