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
Scale
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.
