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Sausage Stuffed Manicotti

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This dish holds well. You can make it a day in advance and keep it in the refrigerator, and pop it in the freezer for up to 3 months.

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Rate this recipe 4.6/5 (23 Votes)

Ingredients

  • 20 manicotti shells
  • Water for boiling
  • Oil
  • Salt
  • Filling ***
  • 1 pound Hot Italian sausage
  • 2 eggs
  • 2 cups mozzarella cheese, grated
  • 1/2 cup fresh parmesan cheese, grated
  • 1 cup cottage cheese
  • 1/4 cup dry bread crumbs
  • 10 oz. frozen spinach, thawed
  • Salt and pepper
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon garlic powder
  • Tomato Sauce ***
  • 28 ounces canned plum tomatoes
  • 1 cup onion, chopped
  • 1 bay leaf
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 5 1/2 oz. tomato paste
  • 1/4 cup evaporated milk
  • Topping***
  • 1/2 cup mozzarella cheese, grated
  • 1/4 cup fresh parmesan cheese, grated

Details

Servings 6
Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

1. Remove sausage from casings and scramble fry. Set aside.
2. In a large bowl, beat the eggs lightly, add the remaining filling ingredients and then the sausage; mix well and set aside.
3. In a large pot sauté the chopped onions, add the stewed tomatoes, seasonings, tomato paste and about 1/4 cup of water.
4. Simmer covered for 25 minutes until thick. Watch as you may need to add a bit more water. Turn off heat and stir in evaporated milk.
5. Cook manicotti in boiling water, oil and salt for about 6 minutes; just until tender. Drain and rinse with cold water.
6. While manicotti is still warm, fill shells with sausage cheese filling. Do not overstuff of they will break. I also found that keeping my hands wet with cold water helps the stuffing process as the filling doesn't stick to your hands.
7. Pour enough sauce to cover the bottom of a large baking dish. Place filled manicotti shells in the dish and top with remaining tomato sauce.
8. Cover with tin foil and bake at 350 degrees for 25 minutes.
9. Sprinkle with remaining mozzarella and parmesan cheese and bake another 8-10 minutes until bubbly and heated through.

Serve 2-3 manicottis per person.

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