If you are craving a cozy, hearty Italian dish that fills your kitchen with warmth and irresistible aromas, The Italian Sausage Manicotti Recipe is your new best friend. This baked pasta masterpiece combines tender, cheesy stuffed shells with savory Italian sausage and a rich marinara sauce. Every bite delivers a perfect harmony of flavors and textures that make it a true crowd-pleaser. Whether you’re cooking for family or impressing guests, this recipe offers comfort food at its finest.
Ingredients You’ll Need
Gathering the right ingredients is what makes The Italian Sausage Manicotti Recipe a standout dish. Each component works in harmony to bring you a luscious, flavorful meal that’s simple yet impressive.
- Manicotti pasta shells: Eight shells that provide the perfect vessel for our tasty filling.
- Olive oil: Just a tablespoon to sauté the sausage for depth and richness.
- Italian sausage (mild or hot): Half a pound, casing removed; it’s the star protein offering bold, savory flavor.
- Ricotta cheese: Half a cup; creamy and mild, it blends the filling perfectly.
- Shredded mozzarella cheese: Half a cup; adds gooey, melty goodness inside the shells.
- Grated Parmesan cheese: A quarter cup for a sharp, nutty undertone that elevates every bite.
- Egg: One egg binds the filling ingredients, ensuring they hold together beautifully.
- Dried basil and oregano: Half teaspoon each; classic Italian herbs that add fragrant warmth.
- Garlic powder: A quarter teaspoon to boost the savory flavor.
- Salt and pepper: To taste; essential for bringing out all the flavors.
- Marinara sauce: Two cups; your rich, tangy tomato base to coat and bake the manicotti.
- Additional mozzarella and Parmesan: For sprinkling on top, creating that irresistible golden crust.
- Fresh basil or parsley (optional): For garnishing and a fresh herbal finish.
How to Make The Italian Sausage Manicotti Recipe
Step 1: Prepare the Oven and Baking Dish
Start by preheating your oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish. This sets the stage to assemble your delicious manicotti and make clean-up a breeze. Pour half a cup of marinara sauce evenly on the bottom to keep the pasta moist and infuse every bite with rich tomato flavor.
Step 2: Cook the Manicotti Shells
Bring a large pot of salted water to a boil and cook the manicotti shells until al dente, following the package instructions carefully. Once cooked, drain and immediately rinse them with cold water. This cool rinse stops the cooking process and prevents the shells from sticking together, making them easier to fill later on.
Step 3: Brown the Italian Sausage
Warm the olive oil in a skillet over medium heat, then add the Italian sausage. Break it apart with a wooden spoon and cook until browned and cooked through. Removing the casing beforehand ensures even cooking. Once browned, transfer the sausage to a bowl and let it cool slightly to prepare for mixing.
Step 4: Mix the Filling
In a medium bowl, combine the cooked Italian sausage with ricotta, mozzarella, Parmesan, egg, dried basil, oregano, garlic powder, salt, and pepper. Stir well until all the ingredients are fully incorporated, creating a creamy, savory filling that will make your manicotti absolutely unforgettable.
Step 5: Fill the Manicotti Shells
Using a spoon or a piping bag, carefully stuff each manicotti shell with the sausage-cheese mixture. Take your time and ensure each shell is generously filled. This step is where the magic begins to take shape and your manicotti starts looking like a fantastic homemade feast.
Step 6: Assemble and Bake
Place your filled shells neatly in the prepared baking dish. Pour the remaining marinara sauce evenly over the manicotti, then sprinkle additional mozzarella and Parmesan on top to form a cheesy, golden crust when baked. Cover with foil to prevent drying out and bake for 25 minutes. Remove the foil and continue baking for another 10 minutes or until the cheese is bubbly and lightly browned.
Step 7: Rest and Garnish
Allow your baked manicotti to rest for 5 minutes to set properly, making it easier to serve and enjoy. For a pop of color and fresh aroma, sprinkle with chopped fresh basil or parsley before plating.
How to Serve The Italian Sausage Manicotti Recipe
Garnishes
A sprinkle of fresh basil or parsley adds a burst of vibrant color and lifts the rich flavors above the cheesy layers. Don’t be shy—herbs make all the difference in presenting this dish beautifully and enhancing its fresh aroma.
Side Dishes
Serve your Italian Sausage Manicotti with a crisp green salad dressed in a light vinaigrette to balance the richness of the cheese and sausage. Warm garlic bread or a side of roasted vegetables will also complement this meal perfectly without overwhelming it.
Creative Ways to Present
If you want to wow your guests, try placing each stuffed manicotti on individual plates with a swirl of marinara sauce beneath and a drizzle of extra virgin olive oil. Add a small cluster of fresh basil leaves and freshly cracked black pepper to each plate for an elegant touch that makes dinner feel special instantly.
Make Ahead and Storage
Storing Leftovers
Leftover manicotti is a blessing for another meal. Simply transfer them to an airtight container and refrigerate. They’ll keep well for up to three days and are perfect for a quick reheat when you need a comforting meal in minutes.
Freezing
You can freeze uncooked filled manicotti before baking by placing them on a tray to freeze individually, then transferring to a freezer bag for up to 2 months. Alternatively, freeze fully cooked manicotti in a covered dish, though texture is best preserved with the unbaked method.
Reheating
To reheat, cover leftovers with foil and bake in a 350°F (175°C) oven until warmed through and bubbly—about 20 to 25 minutes. For frozen manicotti, thaw in the fridge overnight before reheating to ensure even warming.
FAQs
Can I use turkey or beef instead of Italian sausage?
Absolutely! You can substitute ground turkey or beef if you prefer a leaner option. Just add Italian seasoning to mimic the sausage’s spice profile and you’ll still get a delicious result.
Do I have to cook the manicotti shells before stuffing?
Most traditional manicotti shells require pre-cooking, but if you can find no-boil shells, you can stuff them raw and bake longer with extra sauce to ensure they soften properly.
Can I prepare this recipe in advance?
Yes, you can assemble the manicotti and refrigerate for a few hours before baking. Cover well to prevent drying out. This makes it great for prepping ahead of a dinner party.
What if I don’t have a piping bag to fill the shells?
No worries! A small spoon or even a plastic zip-top bag with a corner snipped off works just as well for filling the shells neatly.
Is this recipe spicy?
The spice level depends on the Italian sausage you choose. Mild sausage will yield a gentle, savory flavor while hot sausage adds a nice kick—pick based on your taste preference.
Final Thoughts
There’s something so incredibly satisfying about a dish like The Italian Sausage Manicotti Recipe—warm, cheesy, and packed with flavor. It’s a hearty meal that invites everyone to the table for comfort and good company. I encourage you to give this recipe a try; it just might become your go-to Italian comfort food that everyone asks for again and again.
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The Italian Sausage Manicotti Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Kid-Friendly
Description
The Italian Sausage Manicotti is a comforting baked pasta dish featuring tender manicotti shells stuffed with a flavorful mixture of seasoned Italian sausage, ricotta, mozzarella, and Parmesan cheeses. Baked in marinara sauce and topped with melted cheese, this hearty main course brings classic Italian flavors to your table, perfect for family dinners and special occasions.
Ingredients
Pasta
- 8 manicotti pasta shells
Filling
- 1 tablespoon olive oil
- 1/2 pound Italian sausage (mild or hot), casing removed
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Sauce and Topping
- 2 cups marinara sauce
- Additional mozzarella cheese for topping
- Additional Parmesan cheese for topping
Garnish (Optional)
- Fresh basil or parsley
Instructions
- Preheat and Prepare Dish: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and spread 1/2 cup marinara sauce evenly on the bottom to prevent sticking and add flavor.
- Cook Manicotti Shells: Boil salted water and cook the manicotti shells according to package directions until al dente. Drain and rinse with cold water to stop cooking and prevent sticking. Set aside.
- Cook Sausage: Heat olive oil in a skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until fully browned and cooked through. Remove from heat and allow to cool slightly to prevent scrambling the egg in the next step.
- Prepare Filling Mixture: In a medium bowl, combine the cooked sausage, ricotta cheese, shredded mozzarella, grated Parmesan, egg, dried basil, oregano, garlic powder, salt, and pepper. Mix thoroughly until well combined for a flavorful, cohesive filling.
- Fill Manicotti Shells: Using a spoon or piping bag, carefully fill each cooked manicotti shell with the sausage-cheese mixture, being gentle to avoid breaking the pasta.
- Assemble the Dish: Place the filled shells in the prepared baking dish over the marinara sauce. Pour the remaining marinara sauce evenly over the shells. Sprinkle extra mozzarella and Parmesan cheese on top for a golden, bubbly finish.
- Bake Covered: Cover the dish with foil and bake for 25 minutes to heat through and meld flavors.
- Finish Baking Uncovered: Remove the foil and bake for an additional 10 minutes until the cheese topping is bubbly and slightly golden brown.
- Rest and Garnish: Let the manicotti rest for 5 minutes after baking to set. Garnish with freshly chopped basil or parsley if desired before serving to add freshness and color.
Notes
- To save time, fill uncooked manicotti shells and bake covered with extra sauce for 45–50 minutes until pasta is tender.
- Substitute Italian sausage with ground beef, turkey, or plant-based sausage as desired.
- Use a piping bag for easier filling of the shells and less mess.
- For extra cheesy results, add more mozzarella on top before baking.
- Make sure not to overcook the pasta shells initially to prevent them from tearing during filling and baking.
