Yaya's Sausage and Squash Stuffed Manicotti

I know I've said this before, but there's just nothing like my Mom's cooking.  And my Mom has a very interesting style of cooking.  She will see a picture or description of a recipe and try to make it without actually using the recipe.  Sometimes she totally misses, but most of the time her food is great, and occasionally she hits one out of the park.  This is one of my favorite recipes that is a completely original Yaya creation.

I would love to share pictures of the recipe with the squash actually included, but Aaron doesn't like squash. I made this squash-free tonight, but just imagine you can see the squash in the pictures, and when you try to make it (and you totally should) please use the squash the first time, even if you don't think you like squash.  This is one of those meals that you don't even notice the squash until it isn't there and then it is missing a huge layer of flavor and texture.  Plus, if you cut the squash small enough you can even sneak in a vegetable on your picky "child" which is never a bad thing.

Yaya's Sausage and Squash Stuffed Manicotti

1 package manicotti noodles

1/2 lb Italian sausage (either ground sausage or links with the casings removed)

1 small yellow squash (or you could substitute zucchini or even do half and half), diced

2 cloves garlic, minced

salt and pepper

2 eggs, lightly beaten

1 15 oz cans crushed tomatoes or tomato sauce

2-3 cups mozzarella, shredded and divided
basil and oregano or Italian seasoning

Start a large pot of water boiling.

In a skillet, over medium heat, brown the sausage.  Once the sausage is no longer pink, add the squash and cook about 3-5 minutes, until the squash begins to soften.  Season with salt and pepper and add the garlic and cook about 30 seconds.  Remove from heat, pour into a mixing bowl, and set aside to cool.

Boil the manicotti according to the directions on the package.  (This box comes with 14 manicotti in it and they squeeze perfectly into a 9x9 dish.)  Meanwhile, preheat the oven to 375 degrees and grease a 9x9 baking dish with vegetable oil spray.  Once the pasta is cooked, drain and rinse.

When the sausage mixture is cool enough to handle, mix the eggs and about half of the cheese into the sausage.  Pour about half of the crushed tomatoes into the bottom of the baking dish and sprinkle with basil and oregano or Italian seasoning.

Spoon the sausage mixture gently into each manicotti and layer them into the bottom of the dish.  Cover with crushed tomatoes and sprinkle with basil and oregano or Italian seasoning.  Top with remaining cheese.

Cover with aluminum foil and bake at 375 degrees for 30 minutes.  Remove the foil and bake another 10 minutes.  Serve warm.