Italian Sausage Manicotti

Ever dream of creamy, cheesy goodness wrapped in a delicious pasta hug?

This Italian Sausage Manicotti recipe is your ticket to flavor town! Imagine tender manicotti shells stuffed with a heavenly mix of savory Italian sausage and creamy cheese, all baked to perfection in a rich marinara sauce. It’s the ultimate comfort food that comes together easily and is sure to win over your dinner crowd!

Why make this recipe

You’re going to love this dish for a handful of reasons:

• Easy Cleanup: It all comes together in one baking dish. Less time scrubbing, more time savoring!
• Family-Friendly: Kids and adults alike gobble this meal up like there’s no tomorrow. Trust me, it’s a crowd-pleaser!
• Budget-Friendly: With simple ingredients, this recipe won’t break the bank, leaving you with plenty of cash for dessert. 🍰

Ingredients:

You don’t need fancy stuff — just these basics!

• 1 pound Italian sausage, casing removed
• 1 tablespoon olive oil
• 1 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 (15-ounce) container ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 12 pieces manicotti shells
• 2 cups marinara sauce

Directions:

1. Preheat oven to 375°F and lightly grease a baking dish.
2. Heat olive oil in a skillet over medium heat and sauté onion until translucent.
3. Add garlic and cook for 1 minute. Stir in Italian sausage and cook until browned, breaking it into small pieces.
4. In a bowl, combine ricotta, mozzarella, Parmesan, egg, parsley, basil, salt, and pepper until smooth.
5. Fold the cooked sausage mixture into the cheese filling.
6. Carefully stuff each manicotti shell with the sausage and cheese mixture.
7. Spread half of the marinara sauce in the bottom of the baking dish and arrange stuffed shells in a single layer.
8. Pour remaining marinara sauce over the stuffed shells and sprinkle with additional Parmesan if desired.
9. Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 10 minutes until bubbly.
10. Let the dish rest for 5 minutes before serving.

How to make Italian Sausage Manicotti (Overview)

Making this dish is simpler than you think! Start by sautéing those onions and garlic while browning the sausage. Mix up a delightful cheese filling, fold in the sausage, and get ready to stuff those manicotti shells. A quick bake in the oven, and voilà – a cheesy masterpiece awaits! Pro tip: Don’t skip toasting the garlic—it makes all the difference in flavor! 😋

How to serve Italian Sausage Manicotti

Serve this gorgeous manicotti with a sprinkle of fresh parsley on top. Add a side salad with colorful veggies for crunch and a bit of zing. The aroma of bubbling marinara and melted cheese will have everyone flocking to the dinner table! 🍝

How to store Italian Sausage Manicotti

This dish is a fantastic make-ahead option! Store leftovers in the fridge for up to 3-4 days, or freeze for up to 3 months. To reheat, simply thaw in the fridge and warm in the oven. It’s just as delicious on round two, promise!

Tips to make Italian Sausage Manicotti

• Prep Ahead: Stuff the shells earlier in the day and bake them just before serving.
• Twist It Up: Swap the Italian sausage for chicken or turkey for a lighter version.
• Cheese It Up: Experiment with different cheeses like fontina or provolone for extra flavor.

Variation

Want to spice things up? Add some crushed red pepper flakes to the sausage mix for a kick. Or, if you’re feeling adventurous, make it vegetarian by swapping sausage for sautéed veggies like spinach and mushrooms!

FAQs

1. Can I use store-bought manicotti shells?
   Absolutely! Store-bought shells are a huge time-saver.

2. Is this dish freezer-friendly?
   Yes! Just freeze before baking, then thaw and bake when ready to enjoy.

3. Can I make this dish ahead of time?
   Absolutely! Prep it a day in advance and just pop it in the oven when you’re ready to serve.

📌 Pin this recipe for your next cozy dinner night!

Italian Sausage Manicotti

Creamy, cheesy manicotti shells filled with savory Italian sausage and baked in marinara sauce. A hearty, family-friendly comfort dish that's easy to prepare and budget-friendly.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 500

Ingredients Method Notes

Ingredients

  

For the Filling

• 1 pound Italian sausage, casing removed
• 1 tablespoon olive oil For sautéing
• 1 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 15-ounce container ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For Assembly

• 12 pieces manicotti shells
• 2 cups marinara sauce

Method

 

Preparation

1. Preheat oven to 375°F and lightly grease a baking dish.
2. Heat olive oil in a skillet over medium heat and sauté onion until translucent.
3. Add garlic and cook for 1 minute. Stir in Italian sausage and cook until browned, breaking it into small pieces.
4. In a bowl, combine ricotta, mozzarella, Parmesan, egg, parsley, basil, salt, and pepper until smooth.
5. Fold the cooked sausage mixture into the cheese filling.
6. Carefully stuff each manicotti shell with the sausage and cheese mixture.

Assembly and Baking

1. Spread half of the marinara sauce in the bottom of the baking dish and arrange stuffed shells in a single layer.
2. Pour remaining marinara sauce over the stuffed shells and sprinkle with additional Parmesan if desired.
3. Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 10 minutes until bubbly.
4. Let the dish rest for 5 minutes before serving.

Notes

For a twist, swap Italian sausage for chicken or turkey. You can also add crushed red pepper flakes for extra heat. This dish stores well in the refrigerator for 3-4 days or can be frozen for up to 3 months.