Italian isn’t my specialty, but I love to experiment with it. At my local produce market, Sprouts, they offer a number of sausages regularly.  I think the butcher also likes to experiment.

This week, I picked up some Basil Chicken Sausage for just a $1.98. I figured I’d use it to stuff something. So, why not manicotti?

Boy, what a hit! From hubby to kiddos. Barely any leftovers.  This meal definitely goes on our favorite’s list.

Sausage and Mushroom Manicotti:

10 manicotti shells – $1.83 ($3.65 per pkg of 24 shells)
1 1/2 lb. Italian bulk sausage – $1.98
1/4 c. butter – $.50
1/4 c. sliced green onion – $.15
12-15 fresh button mushroom, cleaned and sliced – $1.16
1 stock celery chopped – $.20
1/2 cup Parmesan cheese – $.75
1/2 c. sour cream (split in 1/4 cups) – $.70
1 can cream of mushroom soup – $.69
1 1/2 cup whole milk – pantry/fridge
1/4 tsp. pepper
1 garlic clove, minced – pantry
1 tbsp. minced parsley – $.15

COST: $8.11

Cook manicotti as directed on package. Slightly al dente is best.

In large skillet, brown sausage. Make sure it’s crumbled well. Add butter, celery and onion, saute for 3 mins. Add garlic and 3/4 of the sliced mushroom (save 1/4 for the sauce). Cover and cook for 6 mins. Uncover and cook for 5 more mins, or until liquid has reduced down.

Stir in pepper, 1/4 cup sour cream and 1/2 can of mushroom soup. Stir and stuff each shell with about 2-3 Tbsps of the filling. Place filled manicotti in 13 x 9 inch baking dish and prepare sauce.

Before you start sauce, preheat oven to 350 degrees.  Now, in a medium saucepan, saute remaining fresh sliced mushrooms in small amount of butter or canola oil. Cook for 5 mins or till mushrooms are tender. Add remaining sour cream, mushroom soup and milk to sauted mushroom and cook over medium heat until warm.

Last, stir in Parmesan cheese and parsley. Pour sauce over manicotti. Cover and bake at 350 for 20-25 minutes.

I served with simple fresh sliced carrots, sauted in olive oil for 15 mins and a can of corn, drained. The fresh carrots help give this inexpensive side dish a bit of a fresher flavor.

Sauted Carrots and Corn:

1 can yellow corn – .45
2 large carrots, sliced 1/4 inch thick – .35
1 Tbsp Butter or Olive Oil – pantry
Salt – pantry
Pepper – pantry

COST: $.80

Simply saute carrots for 15-20 mins, depending on how firm you want them. Add can of corn, drained. Salt and pepper to taste and cook till corn is warm through. Serve hot.  By the way, kids love this.  Something about fresh, sweet, cooked carrots!

GRAND TOTAL: $8.91