ITALIAN SAUSAGE MANICOTTI
Every Italian restaurant has its version of manicotti. Our hearty fave features pasta, ricotta, Parm, spicy sausage and PHILADELPHIA Neufchatel Cheese.
Provided by My Food and Family
Categories Pasta
Time 1h
Yield 8 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 650, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 27 g
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.
Nutrition Facts : Calories 722 kcal, ServingSize 1 serving
SAUSAGE MANICOTTI
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
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.
BAKED MANICOTTI WITH SAUSAGE AND PEAS
Provided by Giada De Laurentiis
Categories main-dish
Time 1h28m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9-by-13-by-2-inch glass baking dish with vegetable oil cooking spray. Set aside.
- For the fonduta sauce: In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the Pecorino Romano and whisk until the cheese is melted and the sauce is smooth. Remove the pan from the heat and stir in the basil. Set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sausage, shallots, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until the sausage is cooked through and the vegetables have softened, 8 to 10 minutes. Using a wooden spoon, break the sausage into 1/2-inch pieces. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until the wine has evaporated, about 2 minutes. Remove the pan from the heat and set aside to cool slightly. Add the peas, ricotta, and 1 cup of the fonduta sauce. Season with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just tender, 7 to 8 minutes. Drain and set aside.
- Spread half of the marinara sauce over the bottom of the prepared baking dish. Using a small spoon, fill the manicotti shells with the sausage filling and arrange in a single layer in the baking dish. Pour the remaining marinara sauce on top of the filled shells. Spoon the remaining fonduta sauce on top and sprinkle with the mozzarella. Drizzle with olive oil and bake until bubbly and golden brown, 30 to 35 minutes.
MANICOTTI WITH SPICY SAUSAGE
It's easy to fill the uncooked manicotti shells for this zesty pasta bake. I receive compliments on this hearty entree every time I serve it.
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8-10 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, bring tomatoes and marinara sauce to a boil. Reduce heat; cover and simmer for 10 minutes. , In a large bowl, combine the eggs, ricotta, Parmesan cheese, chilies, parsley, Italian seasoning, salt, garlic powder and pepper., Divide 2 cups of sauce between two greased 13-in. x 9-in. baking dishes. Stuff uncooked manicotti shells with cheese mixture. Place in prepared pans. Sprinkle with sausage; top with remaining sauce. , Cover and bake at 375° for 50 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10 minutes longer or until cheese is melted and manicotti is tender. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 418 calories, Fat 18g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 846mg sodium, Carbohydrate 42g carbohydrate (11g sugars, Fiber 4g fiber), Protein 24g protein.
ITALIAN SAUSAGE AND PEPPERS MANICOTTI
I wanted something special for my husband when he came home from a business trip and came up with this. He loved it, and now thinks I need to cook for him whenever he goes away. It made a lot and froze beautifully.
Provided by Miz Lily
Categories One Dish Meal
Time 1h45m
Yield 1 13x9 pan, 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 678.3, Fat 36.3, SaturatedFat 17.2, Cholesterol 148.9, Sodium 1805.7, Carbohydrate 50.9, Fiber 2.1, Sugar 20.2, Protein 36.1
BAKED MANICOTTI WITH SAUSAGE
No filling manicotti recipe (very easy) You can use Barilla no-boil lasagna noodles for their delicate texture resembling fresh pasta. Note that Pasta Defino and Ronzoni brands contain only 12 no-boil noodles per package; the recipe requires 16 noodles. The manicotti can be prepared through step 5, covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.
Provided by Lurdez
Categories Manicotti
Time 1h16m
Yield 16 Manicottis, 8 serving(s)
Number Of Ingredients 16
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.
THREE CHEESE MANICOTTI WITH ITALIAN SAUSAGE MARINARA
This manicotti recipe is filled with three cheeses & Italian herbs, then covered in a delicious Italian sausage marinara sauce! Created by Whitney Bond of WhitneyBond.com.
Number Of Ingredients 22
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.
STUFFED PASTA MANICOTTI WITH ITALIAN SAUSAGE
What's on the inside matters most with stuffed pasta. Italian sausage is blended with three cheeses to make Stuffed Pasta Manicotti with Italian Sausage.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 480, Fat 26 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 75 mg, Sodium 920 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g
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.
MANICOTTI ALLA ROMANA
This rich meat, spinach and cheese filled manicotti dish is covered with white and red sauces. I offer this on the catering menu at my catering company and it is the most popular for casual dinner parties. It's a bit of work but well worth the effort.
Provided by markblau
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 7
Number Of Ingredients 17
Steps:
- Heat oil in a large skillet over medium heat. Saute onions until translucent. Saute garlic for 1 minute and stir in ground beef. Cook until well browned and crumbled. Season with salt and set aside to cool.
- Cook spinach according to package directions. Meanwhile, bring a large pot of lightly salted water to a boil. Add manicotti shells and parboil for half of the time recommended on the package. Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.
- To the ground beef mixture add the cooked 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. Lightly cover the dish with plastic wrap or a clean, damp towel to prevent shells from cracking.
- Preheat oven to 350 degrees F (175 degrees 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.
Nutrition Facts : Calories 611.7 calories, Carbohydrate 58.7 g, Cholesterol 134.2 mg, Fat 30.3 g, Fiber 6 g, Protein 27.6 g, SaturatedFat 13.1 g, Sodium 991.6 mg, Sugar 12.7 g
More about "manicotti with italian sausage recipes"
BEST MANICOTTI WITH ITALIAN SAUSAGE RECIPES | COMFORT …
From foodnetwork.ca
2.9/5 (53)Servings 4-6
BEEF, SAUSAGE AND CHEESE MANICOTTI - EVERYBODYLOVESITALIAN ...
From everybodylovesitalian.com
SAUSAGE MANICOTTI RECIPE - RECIPES.NET
From recipes.net
SAUSAGE MANICOTTI - COOKING UP MEMORIES
From cookingupmemories.com
STUFFED MANICOTTI WITH SAUSAGE AND SPINACH - SAVING ROOM FOR …
From savingdessert.com
ITALIAN SAUSAGE AND MUSHROOM STUFFED MANICOTTI - FOR THE LOVE OF …
From fortheloveofcooking.net
MANICOTTI WITH ITALIAN SAUSAGE RECIPES
From recipesforweb.com
10 BEST ITALIAN MEAT STUFFED MANICOTTI RECIPES | YUMMLY
From yummly.com
MANICOTTI WITH ITALIAN SAUSAGE AND CREAM CHEESE SAUCE
From what2cook.net
MANICOTTI WITH MARINARA SAUCE: LITTLE ITALY'S RECIPE BY BORGATTI'S
From lacucinaitaliana.com
MANICOTTI WITH SAUSAGE AND RICOTTA - YOU WILL LOVE THIS …
From getmecooking.com
BAKED MANICOTTI WITH TURKEY SAUSAGE - A FAMILY FEAST®
From afamilyfeast.com
SPINACH MANICOTTI WITH ITALIAN SAUSAGE RECIPE 0D1
From mungfali.com
CHEESY SAUSAGE-AND-TOMATO MANICOTTI RECIPE | MYRECIPES
From myrecipes.com
SOUTH YOUR MOUTH: ITALIAN SAUSAGE & CHEESE BAKED …
From southyourmouth.com
ITALIAN SAUSAGE MANICOTTI - ROCKY MOUNTAIN COOKING
From rockymountaincooking.com
EASY SAUSAGE MANICOTTI - CAN'T STAY OUT OF THE KITCHEN
From cantstayoutofthekitchen.com
BEEF AND SAUSAGE MANICOTTI - EMILY BITES
From emilybites.com
MANICOTTI WITH ITALIAN SAUSAGE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
EASY, FAMILY FRIENDLY RECIPES. - FOOD LOVIN FAMILY
From foodlovinfamily.com
MANICOTTI RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
THREE CHEESE AND SAUSAGE MANICOTTI RECIPE - HOW TO MAKE IT IN …
From homestratosphere.com
MANICOTTI WITH ITALIAN SAUSAGE RECIPE | VALERIE BERTINELLI | FOOD ...
From mastercook.com
MEATY STUFFED MANICOTTI - LUNCH RECIPES
From fooddiez.com
RICOTTA AND ITALIAN SAUSAGE MANICOTTI - MACHEESMO
From macheesmo.com
SAUSAGE MANICOTTI
From percolatekitchen.com
BAKED ITALIAN SAUSAGE MANICOTTI - WORDS OF DELICIOUSNESS
From wordsofdeliciousness.com
NO BOIL SAUSAGE STUFFED MANICOTTI RECIPE | HOME FRESH IDEAS
From homefreshideas.com
ITALIAN SAUSAGE MANICOTTI RECIPE - MOMSWHOTHINK.COM
From momswhothink.com
CHEESY SAUSAGE MANICOTTI (ITALIAN) RECIPE - RECIPETIPS.COM
From recipetips.com
EASY STUFFED MANICOTTI RECIPES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
AUTHENTIC ITALIAN MANICOTTI RECIPE +VIDEO | KEVIN IS COOKING
From keviniscooking.com
CHEESY ITALIAN SAUSAGE STUFFED MANICOTTI
From melissassouthernstylekitchen.com
SAUSAGE-STUFFED MANICOTTI RECIPE | MYRECIPES
From myrecipes.com
MANICOTTI: HOW TO MAKE ITALIAN MANICOTTI AND SAUSAGE
From desidakaar.com
BAKED THREE CHEESE MANICOTTI RECIPE - WHITNEYBOND.COM
From whitneybond.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love