Best 9 5 Ingredient Sausage And Cheese Manicotti Made Simple Recipes

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**5-Ingredient Sausage and Cheese Manicotti: A Simple and Delicious Meal**

Craving a hearty and flavorful Italian dish without spending hours in the kitchen? Look no further than this collection of 5-ingredient sausage and cheese manicotti recipes. These simple yet satisfying meals are perfect for busy weeknights or casual gatherings. From classic manicotti with a rich tomato sauce to a creamy spinach and artichoke filling, these recipes offer a variety of flavors to suit every palate. With minimal ingredients and easy-to-follow instructions, you can whip up a delicious and comforting meal that the whole family will enjoy. So, grab your apron and let's embark on a culinary journey with these delightful 5-ingredient sausage and cheese manicotti recipes.

Let's cook with our recipes!

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

MANDY RIVERS | SOUTH YOUR MOUTH



Mandy Rivers | South Your Mouth image

An easy recipe for classic, meaty baked manicotti stuffed with Italian sausage and cheese.

Provided by Mandy Rivers | South Your Mouth

Categories     dinner, main dish, pasta

Time 1h10m

Yield 6-8 Servings

Number Of Ingredients 11

8 oz. manicotti pasta tubes
1.25 lbs. Italian sausage
1 onion, finely diced
2 cups chopped fresh spinach
8 oz. mozzarella, shredded (divided)
3/4 cup freshly grated parmesan cheese (divided)
1 egg, slightly beaten
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 24-oz jar spaghetti sauce

Steps:

  • Cook manicotti in liberally salted water per manufacturer's instructions (see notes below).
  • Meanwhile, remove casings from Italian sausage (if applicable) then cook and crumble sausage and onion in a large skillet until sausage is cooked through and browned. Add spinach then continue cooking for a few minutes or until spinach is wilted. Drain skillet if necessary.
  • Remove sausage mixture from heat and allow to cool for 5 minutes. Add 1 cup shredded mozzarella, 1/2 cup grated parmesan, egg, garlic powder, salt and pepper then mix well.
  • Spray a 13x9 baking dish with cooking spray (or rub with olive oil). Spread 1/2 cup spaghetti sauce in the bottom of the dish.
  • Drain manicotti well then stuff each tube with meat mixture. Place stuffed manicotti in baking dish (I do one row down the middle then 4 tubes along the sides). If you have any of the meat mixture left over, just tuck it into the corners and/or crumble on top of the manicotti.
  • Cover manicotti with remaining sauce, cover tightly with aluminum foil then bake at 375 degrees for 30-35 minutes or until sauce is bubbly.
  • Remove aluminum foil then top dish with remaining mozzarella and parmesan. Continue baking, uncovered, for 20-25 minutes or until cheese is melted and lightly golden.
  • Let dish rest 15 minutes before serving. Garnish with fresh chopped parsley if desired.

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.

SAUSAGE AND CHEESE MANICOTTI



Sausage and Cheese Manicotti image

Categories     Cheese     Pasta     Tomato     Bake     Ricotta     Basil     Sausage     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14

Ragù and filling
12 ounces Italian sweet sausages with fennel seeds (about 3 1/2 sausages)
1/2 cup finely chopped onion
1/2 cup dry white wine
1 28-ounce can Italian plum tomatoes with basil
1/8 teaspoon dried crushed red pepper
8 large fresh basil leaves, slivered
2 cups fresh whole-milk ricotta cheese or one 15-ounce container whole-milk ricotta cheese
1 cup 1/4-inch cubes mild imported provolone cheese (provola) or sharp domestic provolone cheese
2 tablespoons plus 3/4 cup freshly grated Parmesan cheese
1/4 teaspoon coarsely ground black pepper
Assembly
1 pound manicotti (large tubular pasta)
1 tablespoon olive oil

Steps:

  • For ragù and filling:
  • Pierce each sausage several times with tip of knife. Place sausages in heavy large saucepan; add onion. Cover; cook over medium-low heat 5 minutes. Turn sausages over; stir onion. Cover and continue to cook until sausages release some fat and onion begins to color, about 5 minutes. Uncover; increase heat to medium. Add wine and simmer until wine evaporates and onion is golden, stirring often, about 5 minutes. Remove from heat.
  • Fit food mill directly onto pan. Add tomatoes with juices and puree through mill into pan, leaving only seeds behind and scraping all tomato pulp from underside of food mill into pan; or puree tomatoes with juices in processor, then strain out seeds and add puree to pan. Add crushed red pepper. Simmer very gently over low heat until sauce thickens and reduces to scant 2 cups, stirring sauce and turning sausages occasionally, about 1 hour 15 minutes. Add slivered basil and simmer sauce 5 minutes longer. Using tongs, transfer sausages to plate and cool. Season sauce to taste with salt and pepper.
  • Place ricotta in medium bowl. Mix in provolone cubes, 2 tablespoons grated Parmesan, and black pepper. Cut sausages into 1/4-inch cubes; stir into cheese mixture. Season filling to taste with salt. (Sauce and filling can be made 1 day ahead. Cover separately and chill.)
  • For assembly:
  • Cook manicotti in large pot of boiling salted water until still somewhat firm to bite and about 3/4 cooked, about 7 minutes (depending on brand). Using tongs, carefully transfer manicotti from pot to foil-lined baking sheet and cool.
  • Brush olive oil over bottom of 13x9x2-inch glass baking dish; spread 3 tablespoons sauce over. Using teaspoon, fill each of 12 manicotti with about 1/3 cup cheese-sausage mixture. Arrange stuffed pasta in single layer in prepared dish and spoon remaining sauce over. (Can be made 2 hours ahead. Cover with plastic wrap; let stand at room temperature.)
  • Preheat oven to 350°F. Sprinkle remaining 3/4 cup Parmesan atop sauce. Bake manicotti uncovered until heated through and sauce is bubbling on bottom of dish, about 20 minutes. Let manicotti stand 5 minutes and serve.

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.

5 INGREDIENT SAUSAGE AND CHEESE MANICOTTI MADE SIMPLE



5 Ingredient Sausage and Cheese Manicotti Made Simple image

Make and share this 5 Ingredient Sausage and Cheese Manicotti Made Simple recipe from Food.com.

Provided by lovin2cook

Categories     Manicotti

Time 1h20m

Yield 7 serving(s)

Number Of Ingredients 5

1 lb bulk pork sausage
2 cups 4% cottage cheese
1 (8 ounce) package manicotti
1 (26 ounce) jar Italian-style tomato sauce
1 cup shredded part-skim mozzarella cheese

Steps:

  • In a large bowl, combine sausage and cottage cheese. Stuff into manicotti shells. Place in a greased 13-in. x 9-in. baking dish. Top with baking sauce.
  • Cover and bake at 350° for 55-60 minutes or until a meat 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.

Nutrition Facts : Calories 493.7, Fat 22.1, SaturatedFat 10.1, Cholesterol 90.6, Sodium 1088.5, Carbohydrate 35.2, Fiber 2.8, Sugar 6, Protein 37.7

BEEF AND CHEESE MANICOTTI



Beef and Cheese Manicotti image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 12

4 teaspoons olive oil
1 medium onion, coarsely chopped
1 pound ground beef
Salt and freshly ground black pepper
14 (8-ounce package) manicotti
1 (15-ounce) container whole-milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 cups marinara sauce
2 tablespoons butter, cut into pieces

Steps:

  • Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
  • Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
  • Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
  • Preheat the oven to 350 degrees F.
  • Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
  • Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

ALFREDO MANICOTTI RECIPE BY TASTY



Alfredo Manicotti Recipe by Tasty image

Provided by Estelle Forest

Categories     Dinner

Yield 6 servings

Number Of Ingredients 13

1 ½ lb manicotti shells
2 lb Italian sausage
4 cloves garlic, minced
16 oz ricotta cheese
1 teaspoon italian seasoning
2 cups mozzarella cheese, shredded, divided
1 teaspoon fresh parsley
4 tablespoons butter
1 teaspoon garlic powder
4 tablespoons flour
2 cups chicken broth
1 cup heavy cream
2 cups parmesan cheese, shredded

Steps:

  • Prepare all of the ingredients. Preheat the oven to 400°F.
  • In a saute pan over medium-high heat, add sausage. Cook and crumble until no longer pink.
  • In a saucepan over medium-high heat, add butter and garlic powder. Once melted, whisk in flour. Cook for 2 minutes, then whisk in chicken broth. Cook for 2 minutes, then whisk in heavy cream. Add parmesan, whisk and cook until fully melted. Remove from heat.
  • In a bowl, combine ricotta cheese, Italian sausage, garlic, and 1 cup of mozzarella.
  • Pour a thin layer of sauce into the bottom of the 13×9 baking dish. Use a teaspoon to push the filling into each pasta tube. Line up in the baking dish. Pour remaining sauce over top of filled pasta tubes. Sprinkle dish with the remaining mozzarella and parsley.
  • Bake for 30 minutes or until golden brown and bubbling.
  • Serve warm.

SIMPLE SAUSAGE MANICOTTI



Simple Sausage Manicotti image

I really like this recipe. First off.....it tastes good. Since it makes a lot, you can make it ahead and freeze it all, or in batches for quick dinners later. I especially like that you stuff uncooked shells. Many times when I try to stuff cooked shells they end up torn and I end up tossing some of them.

Provided by Vicki Butts (lazyme) @lazyme5909

Categories     Pasta

Number Of Ingredients 9

18 manicotti shells, uncooked
1 1/2 pound(s) bulk italian sausage
1 egg, beaten
2 cup(s) mozzarella cheese, shredded (i use an italian blend)
salt and pepper, to taste
1 teaspoon(s) minced garlic, optional
1 teaspoon(s) onion powder, optional
24 ounce(s) prego spaghetti sauce (your favorite flavor)
1/4 cup(s) parmesan or roman cheese, shredded (i used an italian blend)

Steps:

  • Preheat oven to 350F.
  • Combine raw sausage, egg, cheese, salt and pepper, garlic and onion powder.
  • Fill UNCOOKED manicotti with the meat mixture. I use a long iced tea spoon to stuff the tube which works pretty well.
  • Spread approximately 1/4 - 1/2 cup of spaghetti sauce in bottom of two 13x9 pans.
  • Arrange the filled manicotti in each pan in a single layer.
  • Pour the remaining sauce over the manicotti.
  • Sprinkle with Parmesan or Romano and any leftover mozzarella cheese you have remaining.
  • If you have any leftover meat mixture left, crumble it over the manicotti and sauce.
  • Cover with aluminum foil and bake at 350F for 45 minutes or until shells are soft and the sausage is thoroughly cooked.
  • Notes: I like to make these and freeze them (before adding the sauce and baking them). Then I have plenty in the freezer for a quick weeknight dinner later and can grab just what I want. I add the Prego and garnish with the Parmesan on cooking day.

Tips:

  • To save time, use pre-cooked Italian sausage. Just remove the sausage from its casing and crumble it before cooking.
  • If you don't have manicotti shells, you can use large pasta tubes or even wonton wrappers.
  • Be careful not to overcook the manicotti shells. They should be al dente, or slightly firm to the bite.
  • To make the dish vegetarian, omit the sausage and add more vegetables, such as chopped spinach or zucchini.
  • Serve the manicotti with your favorite marinara sauce and a sprinkle of Parmesan cheese.

Conclusion:

This 5-ingredient sausage and cheese manicotti is a quick and easy weeknight meal that the whole family will love. It's made with simple ingredients that you probably already have on hand, and it can be on the table in under an hour. So next time you're looking for a delicious and easy pasta dish, give this manicotti recipe a try. You won't be disappointed!

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