12 uncooked manicotti pasta shells
1 lb bulk Italian sausage
2 large cloves garlic, finely chopped
1 tsp dried oregano leaves
1 jar (26 oz) tomato pasta sauce
1 can diced tomatoes with Italian-style herbs, drained
1 egg
1 container (15 oz) ricotta cheese
3 cups shredded Italian cheese blend
basil

Heat over to 350 degrees. Cook pasta shells as directed on the package. Drain and rinse with cold water to cool.

Cook sausage, garlic, and oregano until sausage is browned and drain. Stir in pasta sauce and tomatoes. Spread 1 cup of the meat sauce in a 13×9-inch glass baking dish.

In a bowl, beat the egg. Stir in the ricotta cheese and 2 cups of the Italian cheese blend. Spoon cheese mixture into a food storage bag. Cut a hole in one bottom corner of the bag and squeeze the bag to pipt out about 1/4 cup of the cheese mixture in each pasta shell. Arrange stuffed shells over the meat sauce in the dish. Pour the remaining meat sauce evenly over the shells.

Cover the dish with foil. Bake 35 - 40 minutes or until hot and bubbly. Top with remaining cup of Italian cheese blend. Bake uncovered 5 - 10 minutes longer or until cheese is melted. Sprinkle basil over the top before serving.

9 lasagna noodles
1 lb. ground beef
1 cup chopped onion
2 cloves garlic
1 jar (26 oz) pasta sauce
1 container (16 oz) ricotta cheese
1 1/4 shredded mozzarella cheese
1/2 cup grated parmesan cheese

Preheat over to 350 degrees F. Coat a 13×9 baking dish with cooking spray.

Prepare the noodles according to the packaging directions. Drain noodles. Rinse with cool water; drain again. Lay noodles flat on wax paper.

Cook the ground beef, onion, garlic in a skillet until browned. Drain fat. Add pasta sauce and heat to a boil. Spread 2 cups of meat sauce into prepared baking dish.

Mix ricotta and 1 cup mozzarella in a large bowl. Spread cheese mixture over each noodle.

Roll up noodles tightly. Place seam side down on top of the meat sauce in dish. Spoon the remaining sauce over rolls and sprinkle with parmesan. Bake rolls until heated through (about 30 minutes). Sprinkle remaining mozzarella and let stand for 5 minutes.

1 box (16 oz) lasagna noodles
1 lb sweet Italian sausage
1 medium yellow onion, chopped
2 cloves garlic, minced
1/2 tsp crushed red pepper flakes
2 eggs
2 lbs ricotta cheese
2 cups shredded mozzarella cheese (8 oz)
1/4 cup grated Parmesan cheese
1 jar (48 oz) seasoned tomato sauce

Makes 8 servings
Prep time: 25 minutes
Bake time: 1 hour

Preheat oven to 350 degrees F. Cook lasagna noodles as package directs; drain and rinse.

Meanwhile, in a nonstick skillet, cook sausage and onion till brown. Drain fat. Stir in garlic and red pepper flakes. Remove from heat and set aside.

In a large bowl, combine eggs, ricotta, mozzarella, Parmesan, and basil. Mix well.

Spread a layer of tomato sauce in a 13 x 9 inch baking dish; top with a layer of noodles. Cover noodles with a layer of the cheese mixture; top with some sausage mixture. Cover with a layer of sauce. Repeat layering with noodles, cheese mixture, sausage mixture, and sauce. Top with final layer of noodles and sauce.

Bake covered for 45 minutes. Uncover and bake about 15 minutes. Let stand for 5 minutes before serving.