Sausage Manicotti
Sausage stuffed manicotti pasta, topped with a zesty marinara and smothered in a shower of cheese. Makes a great weeknight meal!
Servings: 4
Equipment
Ingredients
- 16 ounces manicotti pasta shells
- 2 cups marinara sauce
- 2 teaspoons garlic powder
- 1 pound sweet Italian sausage casing removed, if necessary
- 8 ounces whole milk ricotta
- 2 cups shredded parmesan cheese
Instructions
Prep Ahead:
- Brown sausage and when cool enough to handle, transfer to a resealable container or bag.
Prepare From Prepped:
- Cook the manicotti until just before al dente; you want them to be slightly chewy so they’ll hold up better during stuffing and cooking.
- While the manicotti are cooking, combine the cooked sausage, ricotta, half the parmesan cheese, and garlic powder until well combined.
- Grease the bottom of a 9x13” casserole dish and preheat the oven to 350*F.
- Drain the manicotti and then stuff with the sausage mixture, laying the stuffed pasta in the casserole dish side by side.
- Cover the pasta with the marinara.
- Cover the marinara with the remaining parmesan.
Make It From Fresh:
- Brown and crumble the sausage over medium heat, using a wooden spoon to break it into small pieces. Transfer to a bowl to cool a bit before handling.
- Cook the manicotti until just before al dente; you want them to be slightly chewy so they’ll hold up better during stuffing and cooking.
- While the manicotti are cooking, combine the cooked sausage, ricotta, half the parmesan cheese, and garlic powder until well combined.
- Grease the bottom of a 9x13” casserole dish and preheat the oven to 350*F.
- Drain the manicotti and then stuff with the sausage mixture, laying the stuffed pasta in the casserole dish side by side.
- Cover the pasta with the marinara.
- Cover the marinara with the remaining parmesan.
- Bake for 25-30 minutes or until the parmesan has started to brown and the sauce is bubbling.
- Remove and serve hot.
Notes
This creamy, simple recipe makes a great weeknight meal for 4, and it’s excellent for leftover lunches throughout the working week!
If you’d like a little more green, add wilted or thawed frozen spinach to the manicotti mixture.
I like to serve this manicotti with the crispy top that comes from baking it with simply parmesan on top, but you can mix in some provolone or mozzarella for a meltier cheese flavor and texture.