Sausage And Broccoli Manicotti Recipes

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SAUSAGE BROCCOLI MANICOTTI



Sausage Broccoli Manicotti image

Even kids will gobble up their broccoli when it's served this way. "I dress up spaghetti sauce with Italian sausage and garlic, then drizzle it over shells stuffed with broccoli and cheese," shares Jason Jost of Manitowoc, Wisconsin. "My wife and daughter love it!"

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 13

1 package (8 ounces) manicotti shells
2 cups 4% cottage cheese
3 cups frozen chopped broccoli, thawed and well drained
1-1/2 cups shredded part-skim mozzarella cheese, divided
3/4 cup shredded Parmesan cheese, divided
1 large egg
2 teaspoons minced fresh parsley
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/8 teaspoon garlic powder
1 pound bulk Italian sausage
4 cups meatless spaghetti sauce
2 garlic cloves, minced

Steps:

  • Cook manicotti according to package directions. Meanwhile, in a large bowl, combine the cottage cheese, broccoli, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, egg, parsley, onion powder, pepper and garlic powder; set aside. , In a large skillet, cook the sausage over medium heat until no longer pink; drain. Add spaghetti sauce and garlic. Spread 1 cup meat sauce in a greased 13x9-in. baking dish. , Rinse and drain shells; stuff with broccoli mixture. Arrange over sauce. Top with remaining sauce. Sprinkle with remaining mozzarella and Parmesan cheeses. Bake, uncovered, at 350° for 40-50 minutes or until heated through.

Nutrition Facts : Calories 417 calories, Fat 18g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 1244mg sodium, Carbohydrate 38g carbohydrate (13g sugars, Fiber 4g fiber), Protein 27g protein.

BAKED MANICOTTI WITH SAUSAGE AND PEAS



Baked Manicotti with Sausage and Peas image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h28m

Yield 4 to 6 servings

Number Of Ingredients 17

Vegetable oil cooking spray
3/4 cup milk
1/2 cup heavy cream
6 ounces (about 3 cups) grated Pecorino Romano
1/4 cup chopped fresh basil leaves
2 tablespoons olive oil, plus extra for drizzling
1 pound sweet Italian sausage, casings removed
1 large or 2 small shallots, finely chopped
2 cloves garlic, minced
1/4 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1/4 cup white wine, such as Pinot Grigio
3/4 cup (4 ounces) frozen petite peas, thawed
1/2 cup whole milk ricotta
12 manicotti shells
1 (26-ounce) jar marinara sauce
2 cups (8 ounces) shredded mozzarella

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9-by-13-by-2-inch glass baking dish with vegetable oil cooking spray. Set aside.
  • For the fonduta sauce: In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the Pecorino Romano and whisk until the cheese is melted and the sauce is smooth. Remove the pan from the heat and stir in the basil. Set aside.
  • In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sausage, shallots, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until the sausage is cooked through and the vegetables have softened, 8 to 10 minutes. Using a wooden spoon, break the sausage into 1/2-inch pieces. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until the wine has evaporated, about 2 minutes. Remove the pan from the heat and set aside to cool slightly. Add the peas, ricotta, and 1 cup of the fonduta sauce. Season with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just tender, 7 to 8 minutes. Drain and set aside.
  • Spread half of the marinara sauce over the bottom of the prepared baking dish. Using a small spoon, fill the manicotti shells with the sausage filling and arrange in a single layer in the baking dish. Pour the remaining marinara sauce on top of the filled shells. Spoon the remaining fonduta sauce on top and sprinkle with the mozzarella. Drizzle with olive oil and bake until bubbly and golden brown, 30 to 35 minutes.

SAUSAGE MANICOTTI



Sausage Manicotti image

This classic Italian entree comes together in a snap but tastes as if it took hours. It's so tasty and easy to fix. My family always enjoys it. -Carolyn Henderson, Maple Plain, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 7 servings.

Number Of Ingredients 5

1 pound uncooked bulk pork sausage
2 cups 4% cottage cheese
1 package (8 ounces) manicotti shells
1 jar (24 ounces) marinara sauce
1 cup shredded part-skim mozzarella cheese

Steps:

  • In a large bowl, combine sausage and cottage cheese. Stuff into uncooked manicotti shells. Place in a greased 13x9-in. baking dish. Top with marinara sauce. , Cover and bake at 350° for 55-60 minutes or until a thermometer inserted into the center of a shell reads 160°., Uncover; sprinkle with mozzarella cheese. Bake 8-10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving. Freeze option: Transfer individual portions of cooled manicotti to freezer containers; freeze. To use, partially thaw in refrigerator overnight. Transfer to a microwave-safe dish and microwave on high, stirring occasionally; add a little spaghetti sauce if necessary.

Nutrition Facts : Calories 489 calories, Fat 24g fat (10g saturated fat), Cholesterol 59mg cholesterol, Sodium 1232mg sodium, Carbohydrate 41g carbohydrate (12g sugars, Fiber 3g fiber), Protein 27g protein.

MANICOTTI WITH ITALIAN SAUSAGE



Manicotti with Italian Sausage image

Provided by Valerie Bertinelli

Categories     main-dish

Time 3h10m

Yield 4 to 6 servings

Number Of Ingredients 16

4 tablespoons extra-virgin olive oil
4 ounces bulk hot Italian sausage
4 ounces bulk sweet Italian sausage
1 cup chopped yellow onion
4 cloves garlic, minced
2 tablespoons tomato paste
Two 28-ounce cans crushed tomatoes
1 teaspoon granulated sugar
3 fresh bay leaves
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
2/3 cup chopped fresh basil
2 cups ricotta
3 cups shredded low-moisture mozzarella
2 1/2 cups grated Parmesan
One 8-ounce package manicotti

Steps:

  • Heat 2 tablespoons of oil in a large saucepot over medium heat. Cook the sausage, breaking it up into small pieces, until browned and caramelized, 8 to 10 minutes. Remove the sausage to a paper towel-lined plate and reserve for the filling.
  • Add the remaining 2 tablespoons of oil to the pot and cook the onion until softened and translucent. Add the garlic and cook for 1 minute. Stir in the tomato paste and cook for 1 minute (the tomato paste will turn a deep maroon color). Add the crushed tomatoes, sugar, bay leaves, 1 1/2 teaspoons salt and a pinch of black pepper. Bring to a simmer, reduce the heat to low and cook for 30 minutes. Melt the butter into the sauce, remove the bay leaves and stir in 1/3 cup of basil. Remove the sauce from the heat and allow to cool to room temperature, 40 minutes.
  • For the filling: mix together the ricotta, reserved sausage, the remaining 1/3 cup basil, 1 1/2 cups mozzarella, 1 1/2 cups Parmesan, 1 teaspoon salt and pepper to taste. Fold in 1 cup of the cooled tomato sauce. Place the filling in a large piping bag and refrigerate for 30 minutes.
  • Preheat the oven to 375 degrees F.
  • Bring a large pot of salted water to a boil. Cook the manicotti shells until they have softened slightly but still hold their tubular shape, 5 minutes.
  • Pour half of the tomato sauce into a broiler-proof 9-by-13-inch baking dish. Fill each shell with the ricotta mixture. Place the filled shells in the baking dish. Pipe any extra filling along the ends of the shells in the dish. Top with the remaining tomato sauce and sprinkle the remaining 1 1/2 cups mozzarella and 1 cup Parmesan over the top. Cover the baking dish with foil and bake until the sauce begins to bubble, 40 minutes. Remove the dish from the oven, remove the foil and increase the oven to 425 degrees F. Put the manicotti back into the oven to bake until the cheese is browned and bubbling, about 10 minutes. Let cool slightly before serving.

BAKED MANICOTTI WITH SAUSAGE



Baked Manicotti With Sausage image

No filling manicotti recipe (very easy) You can use Barilla no-boil lasagna noodles for their delicate texture resembling fresh pasta. Note that Pasta Defino and Ronzoni brands contain only 12 no-boil noodles per package; the recipe requires 16 noodles. The manicotti can be prepared through step 5, covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.

Provided by Lurdez

Categories     Manicotti

Time 1h16m

Yield 16 Manicottis, 8 serving(s)

Number Of Ingredients 16

2 (28 ounce) cans diced tomatoes (in juice)
2 tablespoons extra virgin olive oil
1 lb hot Italian sausage or 1 lb sweet Italian sausage, casings removed
3 medium garlic cloves (minced or pressed through garlic press, about 1 tablespoon)
1/2 teaspoon hot red pepper flakes (optional)
3/4 teaspoon table salt
2 tablespoons chopped fresh basil
3 cups part-skim ricotta cheese
4 ounces grated parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs, lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil
16 no-boil lasagna noodles (see note above)

Steps:

  • For the Sauce: Adjust oven rack to middle position and heat oven to 375 degrees. Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to bowl. Repeat with remaining can tomatoes.
  • Heat oil in large saucepan over medium-high heat, stirring to break sausage into 1/2-inch pieces, until no longer pink, about 6 minutes. Add garlic and pepper flakes (if using) to sausage, and cook until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes. Stir in basil; adjust seasoning with salt.
  • For the cheese filling: Combine ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper, and herbs in medium bowl; set aside.
  • To assemble: Pour 1 inch boiling water into 13 by 9-inch broilersafe baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
  • Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soup spoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered.
  • Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element), and heat broiler. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Broil until cheese is spotty brown, 4 to 6 minutes. Cool 15 minutes, then serve.

ITALIAN SAUSAGE MANICOTTI



Italian Sausage Manicotti image

Italian Sausage Manicotti- an easy recipe for manicotti stuffed with Italian sausage and cheese and covered with tomato sauce. This Italian favorite makes a great family meal.

Provided by Christin Mahrlig

Categories     Dinner     Main Dish

Number Of Ingredients 12

1 pound Italian sausage
1/2 medium yellow or sweet onion, (diced)
3 garlic cloves, (minced)
1 1/2 teaspoons Italian seasoning
1/2 teaspoon crushed red pepepr flakes
8 ounces chive and onion cream cheese
1 cup ricotta cheese
1/2 teaspoon black pepper
1 1/4 cups shredded mozzarella cheese, (divided)
10 manicotti tubes, (cooked according to package directions)
1 (24-ounce) jar pasta sauce
1/3 cup grated parmesan cheese

Steps:

  • Preheat oven to 350 degrees and grease a 9x13-inch baking dish.
  • Cook and crumble Italian sausage in a large nonstick pan. Once you have it broken apart, add the onion. Cook until the sausage is no longer pink.
  • Add garlic, Italian seasoning, and crushed red pepper flakes and cook 1 minute.
  • Turn heat to low and add cream cheese. Stir until melted. Remove from heat.
  • Let cool slightly and then stir in 3/4 cup of mozzarella cheese, ricotta cheese, and pepper.
  • Stuff the mixture into the manicotti shells. You can either use a spoon or fork to push it in or you can transfer the mixture ot a large ziptop bag and snip the corner and pipe it in.
  • Pour about 1/2 cup of sauce in the prepared baking dish and spread it evenly. Place the filled manicotti tubes on top of the sauce.Pour remaining sauce on top of manicotti.
  • Cover and bake for 25 minutes.
  • Sprinkle with remaining mozzarella cheese and Parmesan cheese. Bake uncovered for 10 more minutes.

Nutrition Facts : Calories 722 kcal, ServingSize 1 serving

SAUSAGE BROCCOLI MANICOTTI



Sausage Broccoli Manicotti image

Even kids will gobble up their broccoli when it's served this way. 'I dress up spaghetti sauce with Italian sausage and garlic, then drizzle it over shells stuffed with broccoli and cheese,' shares Jason Jost of Manitowoc, Wisconsin. 'My wife and daughter love it!'

Provided by Allrecipes Member

Time 1h5m

Yield 6

Number Of Ingredients 13

1 (8 ounce) package manicotti shells
2 cups small curd cottage cheese
1 (10 ounce) package frozen chopped broccoli, thawed and well drained
1 ½ cups shredded mozzarella cheese, divided
¾ cup shredded Parmesan cheese, divided
1 egg
2 teaspoons minced fresh parsley
½ teaspoon onion powder
½ teaspoon pepper
⅛ teaspoon garlic powder
1 pound bulk Italian sausage
4 cups meatless spaghetti sauce
2 garlic clove (blank)s garlic cloves, minced

Steps:

  • Cook manicotti shells according to package directions.
  • Meanwhile, in a large bowl, combine the cottage cheese, broccoli, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, egg, parsley, onion powder, pepper and garlic powder. Set aside. In a skillet, cook the sausage over medium heat until no longer pink; drain. Add spaghetti sauce and garlic. Spread 1 cup meat sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Rinse and drain shells; stuff with broccoli mixture. Arrange over sauce. Top with remaining sauce. Sprinkle with remaining mozzarella and Parmesan. bake, uncovered, at 350 degrees F for 40-50 minutes or until heated through.

Nutrition Facts : Calories 759.8 calories, Carbohydrate 56.8 g, Cholesterol 130 mg, Fat 40.8 g, Fiber 7.1 g, Protein 41.3 g, SaturatedFat 16.9 g, Sodium 1893.5 mg, Sugar 17.4 g

SAUSAGE BROCCOLI MANICOTTI



Sausage Broccoli Manicotti image

Even kids will eat their broccoli when it's served this way. Dress up spaghetti sauce with Italian sausage and garlic, then drizzle it over shells stuffed with broccoli and cheese.

Provided by Allrecipes Member

Yield 6

Number Of Ingredients 13

1 (8 ounce) package manicotti shells
2 cups small curd cottage cheese
1 (10 ounce) package frozen chopped broccoli, thawed and well drained
1 ½ cups shredded mozzarella cheese, divided
¾ cup shredded Parmesan cheese, divided
1 egg
2 teaspoons minced fresh parsley
½ teaspoon onion powder
½ teaspoon pepper
⅛ teaspoon garlic powder
1 pound bulk Italian sausage
4 cups meatless spaghetti sauce
2 garlic clove (blank)s garlic cloves, minced

Steps:

  • Cook manicotti shells according to package directions. Meanwhile, in a large bowl, combine the cottage cheese, broccoli, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, egg, parsley, onion powder, pepper and garlic powder. Set aside.
  • In a skillet, cook the sausage over medium heat until no longer pink; drain. Add spaghetti sauce and garlic. Spread 1 cup meat sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Rinse and drain shells; stuff with broccoli mixture. Arrange over sauce. Top with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
  • Bake, uncovered, at 350 degrees for 40-50 minutes or until heated through.

Nutrition Facts : Calories 759.8 calories, Carbohydrate 56.8 g, Cholesterol 130 mg, Fat 40.8 g, Fiber 7.1 g, Protein 41.3 g, SaturatedFat 16.9 g, Sodium 1893.5 mg, Sugar 17.4 g

SAUSAGE AND BROCCOLI MANICOTTI



Sausage and Broccoli Manicotti image

You can sub cottage cheese for the ricotta if desired, also the shells can be cooked and stuffed then refrigerated until ready to bake later in the day, and you can use fresh broccoli in place of the frozen. This is a great manicotti dish!

Provided by Kittencalrecipezazz

Categories     Manicotti

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

1 (8 ounce) package manicotti
2 cups ricotta cheese (can use cottage cheese)
1 (10 ounce) package frozen chopped broccoli, thawed and well drained
2 cups mozzarella cheese, shredded and divided
3/4 cup grated parmesan cheese
1 egg
2 -3 teaspoons fresh minced parsley
1/2 teaspoon onion powder
salt and black pepper
1 lb bulk Italian sausage, casings removed
4 -5 cups pasta sauce
2 -3 minced garlic cloves (optional)

Steps:

  • Grease a 13 x 9-inch baking dish.
  • Cook the manicotti shells until firm-tender (careful not to overcook, leave fairly firm) drain.
  • In a large bowl, combine the ricotta or cottage cheese (if using) broccoli, 1 cup of mozza cheese, 1/4 cup Parmesan cheese, egg, parsley, onion powder, salt, pepper and garlic powder; mix well to combine and set aside.
  • In a skillet cook the crumbled sausage meat over medium heat until no longer pink; drain fat.
  • Add in the pasta sauce and minced garlic (if using), cook over medium heat for about 5-8 minutes.
  • Spread about 1-1/2 cups of the pasta/sausage mixture in the bottom of prepared baking dish.
  • Stuff the manicotti shells with the broccoli mixture (careful not to overstuff as the shells will tear).
  • Arrange the stuffed shells over the sauce.
  • Top with remaining sauce.
  • Then sprinkle with remaining Parmesan cheese, then top with remaining mozza cheese.
  • Set oven to 350 degrees.
  • Bake the shells for about 40-50 minutes, or until heated through.
  • Delicious!

Nutrition Facts : Calories 860.1, Fat 51.8, SaturatedFat 23.3, Cholesterol 175.1, Sodium 1874.2, Carbohydrate 54, Fiber 3.3, Sugar 16.9, Protein 43.7

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