Copycat Olive Garden Giant Sausage Stuffed Rigatoni

• Meat

  • 1 1/2 lb Italian sausage

• Refrigerated

  • 3 Eggs

• Condiments

  • 8 oz Tomato sauce

• Pasta & Grains

  • 1 1/2 boxes Manicotti

• Bread & Baked Goods

  • 3/4 cup Bread crumbs

• Dairy

  • 1/3 cup Milk
  • 1 1/2 cup Mozzarella cheese
  • 1/4 cup Parmesan cheese, grated

Found on clarkscondensed.com

Description

Ingredients

• Olive Garden Bolognese (I did not use any meat, and I used grape juice instead of red wine).
• 8 ounces tomato sauce
• 1.5 lb Italian sausage
• ¾ cup bread crumbs
• 3 eggs
• ⅓ cup milk
• ¼ cup grated parmesan cheese
• 1.5 boxes Manicotti or other LARGE tube-shaped pasta *uncooked*
• 1½ cup shredded mozzarella cheese

Directions

• Start making the bolognese sauce about an hour before you want to put the pasta in the oven.
• Cook and crumble sausage into small pieces. Drain. Add bread crumbs.
• Whisk together eggs and milk. Remove sausage from heat and mix with mixture and parmesan cheese.
• Put a thin layer of the bolognese on the bottom of a large glass baking dish.
• Stuff each piece of tube pasta with the sausage mixture and place in baking dish.
• Cover with bolognese and then cover with mozzarella cheese. Make sure the manicotti is completely covered in sauce (add additional water if needed).
• Cover with tin foil.
• Bake at 350 for 40 minutes, remove tin foil, and bake for 10-15 minutes more.