Lots of Tomato Sauce (609 views)

A quick search of my typed T&Ts yielded these two different recipes. I was just talking to my mom about the stuffed shells (oh, and I use shells because they are easier to stuff than manicotti). They are not usually my thing, but I do love this recipe. I've taken to putting all the meat in the sauce and reducing the sugar a bit. Haven't made the jambalaya in a long time, but I know we enjoyed it and it is easily cut in half.

Sausage Manicotti
1 lb. mild pork sausage (I use Bob Evans, but you could use Italian)
2 15oz. cans tomato sauce
1 6oz. can tomato paste
1/4 c water
1/2 c packed brown sugar
1 15 oz ricotta
3 c shredded mozzarella cheese
1 egg
1 tsp. parsley
12 manicotti noodles, cooked, rinsed, and drained
grated Parmesan
Brown sausage, drain. Set aside half of sausage. Return other half to pan. Add tomato sauce and paste, water, and brown sugar. Simmer 15 minutes. Meanwhile, in bowl, mix remaining sausage, ricotta, 2 c mozzarella, egg, and parsley. Pour 1/3 of sauce into 9x13. Stuff noodles with cheese/sausage mixture and place in pan. Top with remaining sauce and 1 c mozzarella. Sprinkle with Parmesan. Bake, uncovered, at 350 for 20 minutes.

LaTasha's Jambalaya Sheila Lukins' USA Cookbook
1 lb hot smoked sausage, cut into 1" pieces
1 lb andouille sausage, cut into 1" pieces
2 chickens (2-2 1/2 lbs each), each cut into 8 pieces
3 large onions, chopped
2 cloves garlic, minced
1 c. diced celery
1 large red bell pepper, chopped into1/2" dice
1 large green bell pepper, chopped into 1/2" dice
2 bay leaves
1 tsp dried basil
1/4 tsp cayenne
2 c long-grain white rice
4 1/2 c chicken broth
1 c tomato sauce
1/2 c plus 2 tbsp. tomato paste
2 pounds medium shrimp, peeled and deveined
3/4 c chopped fresh parsley
Heat oil in a very large heavy pot over medium heat (enough to coat bottom). Add both sausages and cook until browned, 10 minutes. Using a slotted spoon, transfer to a large bowl. If necessary, add more oil to the pot. Sprinkle chicken pieces with salt and black pepper. Brown chicken in batches, about 10 minutes per batch. Remove to the bowl with the sausages. Add onions to the pot and cook until wilted, about 10 minutes. Add garlic, celery, both bell peppers, bay leaves, basil, and cayenne, and cook for another 5 minutes. Add the rice to the pot and cook, stirring, for 5 minutes. Return all meat to pot. Add broth, tomato sauce, and paste and bring to a boil. Reduce heat to a simmer, and cook, covered, until the chicken is cooked through, 20-25 minutes. Stir in shrimp and parsley and cook, covered, until shrimp is cooked through, 5 minutes. Remove bay leaves--serve. Serves 8-10.