Italian Sausage Manicotti 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.

ITALIAN SAUSAGE MANICOTTI

Steps:

• Preheat oven to 350 degrees and grease a 9x13-inch baking dish.
• Cook and crumble Italian sausage in a large nonstick pan. Once you have it broken apart, add the onion. Cook until the sausage is no longer pink.
• Add garlic, Italian seasoning, and crushed red pepper flakes and cook 1 minute.
• Turn heat to low and add cream cheese. Stir until melted. Remove from heat.
• Let cool slightly and then stir in 3/4 cup of mozzarella cheese, ricotta cheese, and pepper.
• Stuff the mixture into the manicotti shells. You can either use a spoon or fork to push it in or you can transfer the mixture ot a large ziptop bag and snip the corner and pipe it in.
• Pour about 1/2 cup of sauce in the prepared baking dish and spread it evenly. Place the filled manicotti tubes on top of the sauce.Pour remaining sauce on top of manicotti.
• Cover and bake for 25 minutes.
• Sprinkle with remaining mozzarella cheese and Parmesan cheese. Bake uncovered for 10 more minutes.

MANICOTTI ITALIAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to boil. Pour in rigatoni, and cook until al dente, about 8 to 10 minutes. Drain, and set pasta aside.
• Meanwhile, brown ground beef and italian sausage in a large skillet over medium heat. With a slotted spoon, remove beef and sausage to a baking dish. Stir mushrooms, spaghetti sauce, and cooked pasta into the baking dish. Sprinkle cheese and pepperoni over the top.
• Bake in preheated oven until the cheese is brown and bubbly, about 20 minutes.

SAUSAGE AND CHEESE MANICOTTI

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.

THREE CHEESE MANICOTTI WITH ITALIAN SAUSAGE MARINARA

Steps:

• To prepare the Italian Sausage Marinara
• Heat the olive oil in a large skillet, add the diced onions, cook 3-4 minutes then add the garlic and cook for an additional minute.
• Add the sausage and cook through.
• Add the red wine, tomato paste, diced tomatoes and tomato sauce.
• Add the kosher salt, black pepper, fresh basil, parsley and oregano.
• Reduce to low, cover and simmer 20-30 minutes.
• To prepare the Three Cheese Manicotti
• Bring a large pot of water to boil.
• Add the manicotti shells and cook 4-5 minutes, drain, then set aside.
• In a medium bowl, combine the ricotta, 1 cup mozzarella, parmesan, basil, parsley and oregano.
• Place this mixture in a piping bag, or plastic bag with a cut corner.
• Pipe the cheese mixture into the manicotti shells.
• Pour half of the Italian Sausage Marinara in a casserole dish.
• Layer the manicotti shells on top.
• Pour the remaining sauce over the shells.
• Top with the remaining cup of mozzarella cheese.
• Place in the oven and bake for 20-25 minutes.

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.

ITALIAN SAUSAGE MANICOTTI

Steps:

• Heat oven to 350ºF.
• Cook manicotti as directed on package, omitting salt.
• Meanwhile, crumble sausage into large skillet; cook on medium heat until done, stirring frequently. Drain sausage; return to skillet. Remove from heat. Add Neufchatel, milk and seasoning; stir until Neufchatel is completely melted and mixture is well blended. Add ricotta, parsley and 3 Tbsp. Parmesan; mix well.
• Spread 1 cup pasta sauce onto bottom of 13x9-inch baking dish. Drain manicotti; stuff with sausage mixture. Place in single layer in prepared baking dish; top with nd remaining pasta sauce.
• Bake 30 min. or until heated through, topping with mozzarella and remaining Parmesan for the last 5 min.

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.

ITALIAN SAUSAGE AND PEPPERS MANICOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Fry sausage with garlic, breaking it up as it cooks so its in small pea size chunks.
• Add onions and bell peppers and cook until veggies are soft and flavors are blended. Drain well! I put it in a metal colander over a bowl and left it to sit to get rid of as much of the grease as possible.
• In a large bowl, combine ricotta, and egg. Season with parsley, pepper, and Italian seasoning. Mix in 1 1/2 cups mozzarella and 1/2 cup Parmesan. Stir in the well drained sausage mixture.
• In a separate bowl, stir together spaghetti sauce and water. Spread 1 cup sauce in the bottom of a 9x13 inch baking dish.
• Stuff uncooked manicotti shells with ricotta mixture (fill a sturdy sealable storage bag and cut a corner off, works fabulous).
• Arrange shells in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
• Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.
• Note: The amounts of filling is more than needed for one box of shells, you can either buy more or use the extra filling for other things.

SAUSAGE CHEESE MANICOTTI

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.

SAUSAGE-STUFFED MANICOTTI

Steps:

• Boil manicotti noodles 8 minutes and drain; set aside.
• Meanwhile make the filling by combining sausage, 1 cup mozzarella, 1 cup provolone, breadcrumbs and eggs.
• Pour 3/4 cup sauce into a greased 9x13 baking dish and spread so it covers the whole bottom of the dish.
• Stuff manicotti with the filling.
• Arrange the filled manicotti in the baking dish in a single layer (you may need an additional 8 inch square baking dish for all of the manicotti or use a large lasagna baking dish, if you prefer. Sometimes I freeze the remaining stuffed manicotti shells to use for another meal or snack).
• Top the manicotti with the remaining spaghetti sauce.
• Cover with foil and bake at 375 degrees for about 25 minutes.
• Uncover and sprinkle with remaining mozzarella, provolone and parmesan cheese.
• Bake for another 5-10 minutes until cheese is melted and bubbly.
• Enjoy.

ALFREDO MANICOTTI RECIPE BY TASTY

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.

STUFFED PASTA MANICOTTI WITH ITALIAN SAUSAGE

Steps:

• Heat oven to 350ºF.
• Cook manicotti as directed on package, omitting salt. Meanwhile, brown crumbled sausage in large skillet; drain. Remove from heat. Stir in reduced-fat cream cheese, ricotta, milk, Italian seasoning, parsley and 2 Tbsp. Parmesan.
• Drain manicotti; stuff with sausage mixture. Spread 1 cup pasta sauce onto bottom of 13x9-inch baking dish; top with manicotti and remaining sauce.
• Bake 30 min. or until heated through, topping with mozzarella and remaining Parmesan for the last 5 min.