Sausage Manicotti

With a lot of herbs to use and some free time in the afternoon, a more complicated dinner seemed in order.  The way I made this dish it took some time, but notice that there are substitutions listed.  Making this dish with sausage and marinara, it has a lot of flavor from a lot of different herbs.  It was just a nice bonus that it also got rid of a lot of my excess herbs.  Notice that the tags of this post are for all of the ingredients, including what is in the sausage and the marinara.

Serves 3

1/2 batch fresh sage sausage or 8 oz sausage
2 tablespoons Parmesan cheese
1/2 cup ricotta cheese
1/4 teaspoon garlic salt
1 egg
7 manicotti noodles
1 1/2 cup marinara without meat or canned marinara sauce
1/2 cup shredded mozzarella cheese

1. Brown sausage in skillet.  Place crumbles in heatproof bowl and cool for 5 minutes.
2. Stir Parmesan cheese, ricotta, and garlic salt into sausage crumbles.  Add egg and mix well.  If necessary, refrigerate until you are ready to use.
3. Cook noodles according to package directions.  Undercook noodles slightly.  Rinse noodles in cold water and allow to sit in cold water until used.
4. Placing your hand over one end of the noodle, spoon filling into other end.  The filling does not need to reach your hand.  When one end is full, flip and place your hand over full end and fill the other end of the noodle.  Full noodle should be placed in a greased 8-inch square glass pan.  Fill remaining noodles in this manner and place in one layer in pan.
5. When all noodles are full, pour sauce over filled noodles.  Smooth sauce over noodles and top with cheese.
6. Bake manicotti in 350 degree oven for 30 minutes or until bubbly and brown.  Serve hot.