Italian Stuffed Pasta Tubes

Preheat the oven to 375 degrees F (190 degrees C).

Bring a large pot of lightly salted water to a boil. Cook manicotti in the boiling water, stirring occasionally, until al dente, about 7 minutes. Drain and rinse with cold water to stop cooking. Set aside to cool. (7 minutes)

While the pasta cooks, heat a large skillet over medium-high heat. Add sausage, breaking it up with a spoon. Cook until browned and no longer pink, about 5-7 minutes. Drain any excess grease. (5-7 minutes)

Stir in 2 cups of the roasted garlic spaghetti sauce, granulated garlic, and Italian seasoning into the cooked sausage. Reduce heat to low and simmer for 10 minutes, allowing the flavors to meld together. (10 minutes)

Once the manicotti tubes are cool enough to handle, carefully slice each tube lengthwise along one side to create a pocket. Fill each tube with approximately 3 tablespoons of the sausage mixture. Sprinkle a generous amount of the 2/3 cup mozzarella cheese over the filling.

Lightly coat a 9x13-inch casserole dish with cooking spray.

In a medium saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (a roux). (1-2 minutes)

Slowly pour in the whipping cream, whisking continuously to prevent lumps from forming. Cook, stirring frequently, until the sauce thickens, about 5 minutes. (5 minutes)

Remove from heat and whisk in the Fontina cheese, remaining 1/2 cup mozzarella cheese, and Parmesan cheese until the cheeses are melted and the sauce is smooth and creamy.

Pour half of the cheese sauce into the prepared casserole dish, spreading it evenly over the bottom. Arrange the stuffed manicotti tubes seam-side down, over the cheese sauce. Pour the remaining cheese sauce over the stuffed tubes.

Spoon the remaining 1 cup of roasted garlic spaghetti sauce down the center of the casserole, creating a vibrant stripe of tomato flavor.

Bake in the preheated oven for 20-25 minutes, or until the pasta is heated through, the cheese is melted and bubbly, and the top is lightly golden brown. (20-25 minutes)

Let stand for a few minutes before serving. Garnish with fresh parsley or basil, if desired.