Cheesy Sausage and Tomato Manicotti

Cook pasta according to package directions; rinse with cold water. Drain.

Process tomato sauce, diced tomatoes, and fresh basil in a blender for 20 seconds, or until smooth. Set aside.

Cook sausage in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Stir in cream cheese, ricotta cheese, and 2 cups of mozzarella cheese. Spoon the mixture into manicotti shells; arrange stuffed shells in a lightly greased 13- x 9-inch baking dish.

Pour tomato mixture over shells; sprinkle with remaining 2 cups mozzarella cheese.

Bake at 350° for 20 minutes or until cheese is melted and bubbly. Let casserole stand 10 minutes before serving. Sprinkle top with chopped fresh parsley, if desired.

To make Ground Beef and Tomato Manicotti: Substitute 1 pound lean ground beef for sausage. Stir in 1/2 teaspoon dried Italian seasoning, 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon fennel seed. Proceed as directed.

Tip: To stuff manicotti shells, spoon filling into a Ziploc bag. Cut the tip of the corner off and squeeze filling into the shells.