1 15-oz. container ricotta cheese, drained
3/4 cup grated mozzarella cheese, separated
1 lb. uncooked pork sausage, casings removed
1 8-oz. package manicotti shells
1 26-oz. jar pasta sauce
Preheat the oven to 350 degrees F.
Combine the ricotta, half of the mozzarella cheese and the sausage in a medium mixing bowl.
Spread out a thin, even layer of the tomato sauce along the bottom of a 9-by-13 baking dish.
Stuff the manicotti shells with the cheese and sausage mixture by scooping it into a plastic bag, cutting off the corner and piping the mixture into the shells.
Once stuffed, Place the shells out across the baking dish. Top with the remaining pasta sauce, and sprinkle with the remaining mozzarella cheese.
Cover the baking dish with aluminum foil and bake for 50 minutes to one hour, or until the pasta is al dente.
Allow to cool 5 to 10 minutes before serving.