Sausage Manicotti Recipes

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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 CHEESE MANICOTTI



Sausage Cheese Manicotti image

This marvelous manicotti, created by our Test Kitchen staff, is cheesy, saucy and savory.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 5 servings.

Number Of Ingredients 14

10 uncooked manicotti shells
8 ounces turkey Italian sausage links, casings removed
1 cup finely chopped sweet red pepper
1/4 cup chopped onion
2 large egg whites
3 cups fat-free cottage cheese
1 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese, divided
3 tablespoons minced fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon fennel seed
1/4 teaspoon white pepper
2 cups meatless spaghetti sauce
1/2 cup water

Steps:

  • Cook manicotti according to package directions. Meanwhile, crumble sausage into a nonstick skillet; add the red pepper and onion. Cook over medium heat until meat is no longer pink and vegetables are tender; drain. Drain manicotti; set aside., In a bowl, combine the sausage mixture, egg whites, cottage cheese, mozzarella cheese, 1/4 cup Parmesan cheese, parsley, basil, fennel and pepper. Stuff into manicotti shells. Combine spaghetti sauce and water; spread 1/2 cup in an ungreased 13x9-in. baking dish. Arrange shells over sauce; top with remaining sauce., Cover and bake at 350° for 35-40 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 462 calories, Fat 13g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 1418mg sodium, Carbohydrate 48g carbohydrate (0 sugars, Fiber 4g fiber), Protein 39g protein. Diabetic Exchanges

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.

SAUSAGE-STUFFED MANICOTTI



Sausage-Stuffed Manicotti image

This is a family favorite. The trickiest part is stuffing the manicotti. It helps if you use a large Ziploc bag with a corner cut out.

Provided by CookingONTheSide

Categories     Pork

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

8 ounces manicotti
1 lb hot Italian sausage
1 1/2 cups mozzarella cheese, shredded
1 1/2 cups provolone cheese, shredded
1/3 cup Italian seasoned breadcrumbs
2 whole eggs, slightly beaten
2 cups spaghetti sauce (your favorite or homemade)
1/4 cup fresh parmesan cheese, grated

Steps:

  • Boil manicotti noodles 8 minutes and drain; set aside.
  • Meanwhile make the filling by combining sausage, 1 cup mozzarella, 1 cup provolone, breadcrumbs and eggs.
  • Pour 3/4 cup sauce into a greased 9x13 baking dish and spread so it covers the whole bottom of the dish.
  • Stuff manicotti with the filling.
  • Arrange the filled manicotti in the baking dish in a single layer (you may need an additional 8 inch square baking dish for all of the manicotti or use a large lasagna baking dish, if you prefer. Sometimes I freeze the remaining stuffed manicotti shells to use for another meal or snack).
  • Top the manicotti with the remaining spaghetti sauce.
  • Cover with foil and bake at 375 degrees for about 25 minutes.
  • Uncover and sprinkle with remaining mozzarella, provolone and parmesan cheese.
  • Bake for another 5-10 minutes until cheese is melted and bubbly.
  • Enjoy.

Nutrition Facts : Calories 705.5, Fat 40.6, SaturatedFat 18.4, Cholesterol 154.6, Sodium 1759.7, Carbohydrate 43.6, Fiber 2.7, Sugar 6.4, Protein 39.5

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.

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.

MANICOTTI WITH SPICY SAUSAGE



Manicotti with Spicy Sausage image

It's easy to fill the uncooked manicotti shells for this zesty pasta bake. I receive compliments on this hearty entree every time I serve it.

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 8-10 servings.

Number Of Ingredients 14

1 pound bulk spicy Italian sausage
1 can (28 ounces) crushed tomatoes
1 jar (26 ounces) marinara sauce
2 eggs, lightly beaten
3 cups ricotta cheese
3/4 cup grated Parmesan cheese
1 can (4 ounces) chopped green chilies
3 tablespoons minced fresh parsley
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
18 uncooked manicotti shells
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, bring tomatoes and marinara sauce to a boil. Reduce heat; cover and simmer for 10 minutes. , In a large bowl, combine the eggs, ricotta, Parmesan cheese, chilies, parsley, Italian seasoning, salt, garlic powder and pepper., Divide 2 cups of sauce between two greased 13-in. x 9-in. baking dishes. Stuff uncooked manicotti shells with cheese mixture. Place in prepared pans. Sprinkle with sausage; top with remaining sauce. , Cover and bake at 375° for 50 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10 minutes longer or until cheese is melted and manicotti is tender. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 418 calories, Fat 18g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 846mg sodium, Carbohydrate 42g carbohydrate (11g sugars, Fiber 4g fiber), Protein 24g protein.

CHICKEN & SAUSAGE MANICOTTI



Chicken & Sausage Manicotti image

Here's a scrumptious meal-in-one the whole gang will love. For a change, try it with ground turkey or beef instead of the sausage. -Fran Scott, Birmingham, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 2 casseroles (7 servings each).

Number Of Ingredients 14

1 pound sliced fresh mushrooms
2 medium green peppers, chopped
2 medium onions, chopped
1 tablespoon olive oil
4 garlic cloves, minced
3 jars (26 ounces each) spaghetti sauce
1-1/4 cups water
1-1/2 pounds chicken tenderloins, halved lengthwise
4 teaspoons dried basil
2 teaspoons chicken seasoning
2 packages (8 ounces each) uncooked manicotti shells
1 pound fully cooked andouille or Italian sausage links, halved lengthwise and sliced
2 cups shredded part-skim mozzarella cheese
2 cups shredded cheddar cheese

Steps:

  • In a Dutch oven, saute the mushrooms, peppers and onions in oil until tender. Add garlic; cook 1 minute longer. Stir in spaghetti sauce and water., Sprinkle chicken with basil and chicken seasoning. Stuff chicken into uncooked manicotti shells. Spread 1 cup sauce mixture in each of two greased 13x9-in. baking dishes. Arrange manicotti over sauce; sprinkle with sausage. Pour remaining sauce over top; sprinkle with cheeses., Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 375° for 55-65 minutes or until bubbly and pasta is tender. Let stand for 10 minutes before serving., To use frozen manicotti: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 55-65 minutes or until chicken and pasta are tender. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 499 calories, Fat 21g fat (9g saturated fat), Cholesterol 101mg cholesterol, Sodium 1324mg sodium, Carbohydrate 45g carbohydrate (14g sugars, Fiber 5g fiber), Protein 34g protein.

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