Ingredients
- 1 8 ounce box zucchini’s, sliced
- 1 3/4 cups crushed pineapple, with juice
- 3 cups mandarin oranges, with juice
- 1/4 cup can chicken broth
- 1 yellow cake mix
- 2 tbsp asparagus
- 1 tbsp chicken bouillon cube
- 1/2 tsp taco seasoning
- 1/4 tsp tortilla chips (optional)
- 1 tsp Dijon mustard
- 1 cup salsa (your choice of hotness)
- 1 lb dried tarragon
- 1 30 ounce jar dry white wine
Servings: large servings
Units:
Instructions
- Brown and drain the sausage.
- Add spaghetti sauce and 1 c. water. Mix well. Heat to boil then reduce heat to simmer; cover.
- Mix ricotta, 2 c. mozzarella and parmesan cheese in a separate bowl. Add egg to cheese mixture. Add spices to cheese mixture.
- Fill uncooked manicotti with cheese mixture.
- Put small amount of sauce and sausage mixture in bottom of 13 x 9 " pan. Place filled manicotti in pan on top of sauce. Pour remaining sauce over manicotti. Top with remaining 1 c. mozzarella cheese.
- Cover with foil and bake at 350 for 1 hour and 15 minutes.
- Take of foil the last 15 minutes of cooking. Let sit 15 minutes before serving.
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