Best 7 Baked Manicotti With Sausage Recipes

SAUSAGE MANICOTTI

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.

BAKED MANICOTTI WITH SAUSAGE

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.

MANDY RIVERS | SOUTH YOUR MOUTH

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.

MANICOTTI WITH ITALIAN SAUSAGE

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.

MEATY MANICOTTI

Steps:

• Cook manicotti shells according to package directions. Meanwhile, in a large skillet, cook sausage and beef over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Remove from the heat. Cool for 10 minutes., Drain shells and rinse in cold water. Stir the mozzarella cheese, cream cheese and salt into meat mixture. Spread 2 cups spaghetti sauce in a greased 13x9-in. baking dish. , Stuff each shell with about 1/4 cup meat mixture; arrange over sauce. Pour remaining sauce over top. Sprinkle with Parmesan cheese. , Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until bubbly and heated through. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

MANICOTTI

Steps:

• Cook manicotti in boiling water until done. Drain, and rinse with cold water.
• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
• Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
• Bake 45 minutes, or until bubbly.

BAKED MANICOTTI

Steps:

• Heat oil in a large skillet over medium heat.
• Saute onions, garlic, ground sausage, and beef until meat is well browned and crumbled.
• Prepare Manicotti shells as per package directions except cut the cook time in HALF.
• Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.
• To the ground pork/beef mixture add the spinach and ricotta cheese.
• When the mixture is cool, add the beaten eggs.
• Spread 1/4 cup spaghetti sauce in the bottom of a 9x13 inch baking dish.
• Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish.
• Preheat oven to 350°F (175°C).
• Prepare the white sauce by melting the butter in a small saucepan over medium heat.
• Stir in flour and chicken bouillon.
• Increase heat to medium-high and cook, stirring constantly, until it begins to bubble.
• Stir in half and half and bring to a boil, stirring frequently.
• Cook for 1 minute, stirring constantly.
• Remove from heat and stir in parsley.
• Pour or ladle the sauce evenly over the stuffed shells.
• Stir the basil into the remaining spaghetti sauce.
• Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing.
• Cover and bake for 40 minutes.
• Remove from oven, uncover and sprinkle with Parmesan cheese.
• Bake, uncovered, for 10 minutes more.