Sausage-Filled Manicotti

1 package of whole-wheat manicotti shells
1 jar (14 ounces) tomato sauce
6 ounces hot or sweet turkey sausage, casings removed
1 container (15-16 ounces) part-skim ricotta cheese
1 cup shredded part-skim mozzarella cheese, divided
1/3 cup grated parmesan cheese
1 large egg, lightly beaten
3 tablespoons chopped fresh parsley
1/8 teaspoon freshly ground black pepper

Directions
Preheat oven 350 F. Spray a 13×19-inch baking pan with cooking spray. Set aside.

Cook pasta according to package directions.

To prepare filling, in a large skillet, cook sausage over medium heat, stirring to crumble, until cooked through and no longer pink, about 5 minutes. Using a slotted spoon, transfer sausage to paper towels to drain.

In a large bowl, combine ricotta, sausage, 1/2 cup of mozzarella, parmesan, egg, parsley, and pepper. Mix well. Spoon filling evenly into cooked manicotti.

Place stuffed manicotti in a single layer in prepared pan. Spoon tomato sauce evenly over the manicotti. Sprinkle with remaining mozzarella until heated through and cheese melts, about 35 minutes. Serve immediately.

Serves 6