Sausage Manicotti

The classic manicotti I made is a reader favorite, so I wanted to make a slightly better version. more protein. Sausage is one of my favorite pasta additions and these new Sausage Manicotti remain. Budget-Friendly, Hearty, CheesyAnd I am so satisfied.

Sausage Manicotti Ingredients

• Cook the noodles slightly less. It will be easier to fill and maintain its shape while baking. Cooking is completed in the oven.
• Heat level control:Use mild or hot Italian sausage, depending on your spice preference.
• Grate your own cheese:Cheese grated fresh from the block melts better and adds the best flavor and texture.

How to make sausage manicotti

If you want to make comforting baked pasta in simple steps, this is it. The filling comes together quickly, filling the noodles is easier than you might think, and the cheesy flavor is worth it.

1. To cook the manicotti shells: Preheat oven to 350°F, then spray a 13 x 9-inch baking dish with nonstick cooking spray and set aside. Bring a large pot of salted water to a boil. Cook the pasta 1 to 2 minutes shorter than package directions say. Drain and rinse in cold water.
2. Cook the sausage and onions: Heat the olive oil in a large pan over medium heat. Add the Italian sausage and cook until no longer pink and crumbly. Add the onions and cook for 2 to 3 minutes or until the onions are soft. Add minced garlic and boil for 30 seconds more. Turn off the heat and set aside.
3. Combine filling: Combine ricotta cheese, eggs, mozzarella cheese, Parmesan cheese, basil, and Italian seasoning in a large bowl and season with salt and pepper. Add sausage mixture and stir to combine.
4. Add saucepan: Spread about 1 cup of marinara sauce on the bottom of the baking dish.
5. Sleeve Filling: Using a spoon or piping bag, fill the noodles with the cheese mixture. Arrange the manicotti into an even layer.
6. baking: Cover with remaining sauce and sprinkle with remaining mozzarella cheese. Bake the sausage manicotti for 25-30 minutes until the cheese is melted and bubbly. Garnish with fresh parsley, if desired.

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Sausage Manicotti

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Manicotti pasta is filled with a rich sausage and ricotta filling, then baked in marinara and topped with melty mozzarella cheese.

lecture Dinner, main dish

cooking Italian

keyword Manicotti with Italian sausage, sausage manicotti, sausage manicotti recipe

preparation time 20 minute minute

cooking time 30 minute minute

total time 50 minute minute

night soil 10 sleeve

calorie 434calorie

author Alyssa Rivers

ingredient

• 10 sleeve
• 1 tablespoon olive oil
• 1 pound italian sausage
• ½ small diced onion About ½ cup
• 3 teaspoon Minced garlic About 3 cloves
• 15 oz. Ricotta Cheese
• 1 large in size egg
• 3 cup mozzarella cheese divided
• ½ cup parmesan cheese
• ¼ cup chopped basil
• 2 teaspoon italian seasoning
• salt and pepper to taste
• 1 (24 ounces) jar marinara sauce

guideline

• Preheat oven to 350 degrees Fahrenheit. Spray a 13 x 9-inch baking dish with nonstick cooking spray and set aside.
• Put salted water in a large pot and bring to a boil. 10 sleeves 1 to 2 minutes less than specified in package instructions. Drain and rinse in cold water.
• heat 1 tablespoon of olive oil Cook over medium heat in a large pot. add 1 pound Italian sausageCook until no longer pink and crumble. add ½ small diced onion Cook for 2 to 3 minutes or until onions are soft. add 3 teaspoons minced garlic And boil for another 30 seconds. Turn off the heat and set aside.
• Put it in a large bowl 15 ounces ricotta cheese, 1 large egg, 1.5 cups of mozzarella cheese, ½ cup Parmesan cheese, ¼ cup chopped basil, 2 teaspoons Italian seasoningand salt and pepper to taste. Add sausage mixture and stir to combine.
• Using a spoon or piping bag, fill the manicotti with the cheese mixture.
• Take about 1 cup 1 bottle (24 ounces) marinara sauce On the bottom of the baking dish. Arrange the manicotti into an even layer. Cover with remaining sauce and 1.5 cups of mozzarella cheese. Bake for 25-30 minutes until the cheese is melted and bubbly.

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Storage, reheating and prepping instructions

• refrigerator: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• reheat: Heat in the microwave in 30-second increments until completely warmed.
• Freezer: This recipe is perfect for freezing. The dish can be tightly wrapped and stored in the freezer for up to 3 months. You can bake frozen manicotti. All you need to do is add about 20 minutes to the cooking time.
• Stay ahead: You can make it up to 24 hours ahead and store it in the refrigerator until ready to bake.

nutrition

calorie: 434calorie | carbohydrate: 15g | protein: 23g | province: 31g | Saturated Fat: 14g | Polyunsaturated fat: 3g | Monounsaturated fat: 12g | Trans fat: 0.002g | Cholesterol: 105mg | sodium: 667mg | potassium: 248mg | fiber: 1g | sugar: 1g | Vitamin A: 521IU | Vitamin C: 2mg | calcium: 341mg | steel: 1mg

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