Description
Manicotti With Sausage is a hearty Italian-inspired baked pasta dish filled with savory Italian sausage, creamy ricotta, fresh spinach, Parmesan, and mozzarella. Topped with rich marinara sauce and bubbling melted cheese, this comforting casserole is perfect for family dinners and special occasions.
Ingredients
24 ounces marinara pasta sauce, divided
12 manicotti shells
1 pound Italian sausage
2 cups whole-milk ricotta cheese
1½ cups shredded mozzarella cheese, divided
¼ cup grated Parmesan cheese
1½ cups fresh spinach, chopped
1 large egg, lightly beaten
1 teaspoon dried oregano
2 teaspoons dried basil
½ teaspoon minced garlic
½ teaspoon salt
¼ teaspoon black pepper
Zest of 1 large lemon, optional
Cooking spray
Instructions
- Preheat the oven to 375°F (190°C). Lightly coat a rimmed sheet pan and a 9x13-inch baking dish with cooking spray. Spread approximately 1 cup of marinara sauce evenly over the bottom of the baking dish.
- Bring a large pot of salted water to a boil. Add the manicotti shells and cook for 6 to 7 minutes, until al dente. Drain carefully and arrange the shells separately on the prepared sheet pan. Allow them to cool slightly.
- Lightly coat a large skillet with cooking spray and heat over medium-high heat. Add the Italian sausage and cook for 8 to 10 minutes, breaking it into small crumbles, until fully cooked and no pink remains. Drain excess grease and let cool slightly.
- In a large mixing bowl, combine the ricotta cheese, ½ cup mozzarella cheese, Parmesan cheese, chopped spinach, beaten egg, oregano, basil, minced garlic, salt, and black pepper. Add the optional lemon zest if desired. Stir until evenly combined.
- Fold the slightly cooled cooked sausage into the ricotta mixture until evenly distributed. Reserve the remaining 1 cup mozzarella cheese for topping.
- Transfer the sausage and cheese filling into a gallon-size zip-top bag. Seal the bag and snip off one corner to create a piping bag. Pipe the filling into one end of each manicotti shell until halfway filled, then fill from the opposite end. Repeat with all 12 shells.
- Arrange the stuffed manicotti shells in neat rows over the marinara sauce in the prepared baking dish. Spoon the remaining marinara sauce evenly over the shells, ensuring they are well covered. Sprinkle the reserved mozzarella cheese over the top.
- Lightly spray one side of a sheet of aluminum foil with cooking spray. Cover the baking dish with the sprayed side facing the cheese. Bake on the center oven rack for 20 minutes.
- Carefully remove the foil and continue baking for another 8 to 10 minutes, until the mozzarella is completely melted and the marinara sauce is bubbling.
- Remove the manicotti from the oven and let rest for approximately 5 minutes before serving. Garnish with additional Parmesan cheese or freshly chopped basil if desired.
Notes
Sausage variations: Substitute spicy Italian sausage for mild sausage and add crushed red pepper flakes for extra heat. Chicken Italian sausage is another flavorful alternative.
Ricotta substitute: Cottage cheese can replace ricotta. Drain or blend it first for a smoother, thicker filling.
Extra vegetables: Add more chopped spinach or sautéed mushrooms. Remove excess moisture before incorporating vegetables into the filling.
Cheese variations: Add shredded provolone or fontina for an extra-cheesy filling.
Sauce variation: Replace part of the marinara sauce with Alfredo sauce for a creamier casserole.
Stuffing tip: Use a gallon-size zip-top bag with one corner removed to pipe filling into both ends of the manicotti shells without tearing them.
Prevent dryness: Spread marinara sauce beneath and over the stuffed shells. Keep the casserole covered during the first 20 minutes of baking to retain moisture.
Make ahead: Assemble the manicotti up to 24 hours in advance, cover tightly, and refrigerate. Allow additional baking time when cooking directly from the refrigerator.
Refrigeration: Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days.
Freezing: Assemble the unbaked manicotti in a freezer-safe baking dish, wrap tightly, and freeze for up to 2 to 3 months for best quality.
Oven reheating: Cover leftovers with foil and heat at 350°F (175°C) for approximately 15 to 20 minutes, or until the center reaches 165°F (74°C).
Microwave reheating: Place individual portions on a microwave-safe plate with a little extra marinara sauce. Cover loosely and heat in short intervals until thoroughly hot.
Frozen manicotti: Thaw overnight in the refrigerator when possible. Bake covered at 375°F (190°C), allowing additional cooking time, and ensure the center reaches 165°F (74°C).
Serving suggestions: Serve with garlic bread, a crisp green salad, roasted vegetables, or additional Parmesan cheese and fresh basil.
Portion size: This recipe makes 12 portions of one stuffed manicotti shell each. Serve two shells per person for larger appetites.
Nutrition information is estimated and varies depending on the sausage, cheeses, and marinara sauce used.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed manicotti shell
- Calories: 330 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 75 mg
