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Cheesy Sausage-Stuffed Manicotti

This delectable meat and cheese-stuffed manicotti full of Italian sausage and a trio of cheeses is baked to perfection smothered in marinara sauce. It's the ultimate in comforting Italian cuisine that's ideal for feeding a crowd or for weeknight dinner.
4
1 hr 15 min
TOTAL TIME
1175
CALORIES
$3.65
PER SERVING
Cheesy Sausage-Stuffed Manicotti
Ingredients
FILLING
6 SERVINGS
Olive Oil
2 tsp olive oil
Parmesan Cheese
1/2 cup parmesan cheese
grated
Italian Sausage
1 lb italian sausage
Onion
1/2 cup onion
finely chopped
Dried Italian Seasoning
3/4 tsp dried italian seasoning
Shredded Mozzarella Cheese
1 cup shredded mozzarella cheese
Minced Garlic
2 tsp minced garlic
Egg
1 large egg
Salt
1/2 tsp salt
Black Pepper
1/4 tsp black pepper
Ricotta Cheese
15 oz ricotta cheese
ASSEMBLY
Mozzarella Cheese
1 1/2 cups mozzarella cheese
shredded
Fresh Parsley
2 tbsp fresh parsley
chopped
Cooking Spray
cooking spray
Manicotti Shells
12 whole manicotti shells
no-boil
Marinara Sauce
2 1/2 cups marinara sauce
Directions
PREPARATION
30 min
PREP TIME
45 min
COOK TIME
1 hr 15 min
TOTAL TIME
1
Preheat the oven to 350 degrees F. Coat a 9x13-inch baking dish with cooking spray.
FILLING
2
Heat the olive oil in a large pan over medium heat.
3
Place the Italian sausage in the pan and cook for 3-4 minutes, breaking up the meat into small pieces.
4
Add the chopped onions to the pan and cook for an additional 4-5 minutes or until onions are softened and sausage is browned and cooked through.
5
Add the minced garlic and cook for an additional 30 seconds. Remove the pan from the heat.
6
In a large bowl, combine the ricotta cheese, 1 cup shredded mozzarella, grated parmesan, Italian seasoning, salt, black pepper, and egg.
7
Add the cooked sausage mixture to the cheese mixture and stir until well combined.
ASSEMBLY
8
Spread 1 cup of the marinara sauce over the bottom of the prepared baking dish.
9
Fill each no-boil manicotti shell with the sausage and cheese mixture using a spoon or piping bag.
10
Arrange the filled manicotti in a single layer in the baking dish. Pour the rest of the marinara sauce over the manicotti.
11
Cover the baking dish with aluminum foil and bake for 30 minutes.
12
Remove the foil, sprinkle the 1 1/2 cups shredded mozzarella cheese over the top, and bake for an additional 10-15 minutes, or until cheese is melted and browned.
13
Sprinkle the cheesy sausage-stuffed manicotti with chopped parsley and serve.
Health Info
Macros
34g
CARBS
88g
FAT
69g
PROTEIN
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
Can I prepare manicotti ahead of time?
My manicotti pasta always breaks. How can I avoid this?
How can I prevent my manicotti from becoming dry?
What other fillings I can use in manicotti?
Do I need to cook the spinach before stuffing it into the manicotti tubes?
Should the marinara sauce be heated before adding to manicotti?
Why is ricotta cheese often used in manicotti filling?
How to prevent cheese from burning while baking manicotti?
Can I freeze the leftover manicotti?
How to fill the manicotti shells without making a mess?