This manicotti recipe is Italian sausage with three kinds of cheese, stuffed into pasta then covered with sauce and baked to perfection. A comfort food classic that's great for feeding a large crowd!
For the filling
- 2 teaspoons olive oil
- 1 pound Italian sausage hot or mild, casings removed
- 1/2 cup onion finely chopped
- 2 teaspoons minced garlic
- 15 ounces ricotta cheese
- 1 egg
- 1 cup mozzarella cheese shredded
- 1/2 cup parmesan cheese finely grated
- 3/4 teaspoon dried Italian seasoning
- salt and pepper to taste
- 2 1/2 cups marinara sauce
- 12 manicotti shells
- 1 1/2 cups mozzarella cheese
- 2 tablespoons chopped parsley
- cooking spray
For the filling
Heat the olive oil in a large pan over medium heat. Place the sausage in the pan. Cook for 3-4 minutes, breaking up the meat into small pieces.
Add the onions to the pan. Cook for an additional 4-5 minutes or until onions are softened and sausage is browned and cooked through.
Add the garlic and cook for an additional 30 seconds. Remove the pan from the heat.
Place the ricotta cheese, egg, mozzarella, parmesan, Italian seasoning and salt and pepper in a large bowl. Stir to combine.
Add the meat mixture to the ricotta mixture. Stir until well mixed.
Cook the manicotti in salted boiling water for 1-2 minutes less than the package directions state. Drain and cool slightly.
Spread 1 cup of the marinara sauce over the bottom of the pan.
Use a spoon or piping bag to fill each manicotti with the meat and cheese mixture.
Arrange the manicotti in a single layer in the pan. Pour the rest of the sauce over the top.
Cover and bake for 20 minutes. Uncover, sprinkle the mozzarella cheese over the top, then bake for an additional 10-15 minutes or until cheese is melted and browned.
Sprinkle with parsley, then serve.
Calories: 612kcal | Carbohydrates: 11g | Protein: 35g | Fat: 38g | Saturated Fat: 22g | Cholesterol: 163mg | Sodium: 784mg | Potassium: 676mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1178IU | Vitamin C: 10mg | Calcium: 522mg | Iron: 3mg