Sausage Stuffed Manicotti

2 lb rope-style sweet Italian sausage, casing removed
2 Tbsp instant minced onion
14 pieces (8oz) Manicotti, Uncooked
5 cups (28oz jar) spaghetti sauce
3/4 c. grated Parmesan cheese, divided
2 eggs
1/4 c. dry bread crumbs
2 tsp. dried parsley
1 tsp. dried Italian seasoning
1/4 tsp. garlic powder

In large skillet over medium heat, cook sausage and onion until sausage is thoroughly cooked; drain. Remove from heat and let cool 10 minutes. Spread thin layer of spaghetti sauce on bottom of 13X9 inch baking dish. Stir 1/2 cup Parmesan cheese, eggs, bread crumbs and seasonings into sausage mixture until well blended. Fill each uncooked pasta tube with about 1/4 cup sausage mixture; place in prepared baking dish. Cover pasta with remaining sauce making sure its completely covered; sprinkle with remaining cheese.

To Freeze: Freeze in freezer/oven safe container

To Reheat: Bake at 350 covered with foil for 1.5 hours from frozen.