Manicotti With Italian Sausage Recipes

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ITALIAN SAUSAGE MANICOTTI



Italian Sausage Manicotti image

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

16 manicotti shells, uncooked
1 lb. Italian sausage
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, cubed, softened
3 Tbsp. milk
1 Tbsp. dried Italian seasoning
1 cup POLLY-O Natural Part Skim Ricotta Cheese
1/2 cup chopped fresh parsley
1/3 cup KRAFT Grated Parmesan Cheese, divided
2-1/2 cups CLASSICO Tomato and Basil Pasta Sauce, divided
1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
water

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



Italian Sausage Manicotti image

Italian Sausage Manicotti- an easy recipe for manicotti stuffed with Italian sausage and cheese and covered with tomato sauce. This Italian favorite makes a great family meal.

Provided by Christin Mahrlig

Categories     Dinner     Main Dish

Number Of Ingredients 12

1 pound Italian sausage
1/2 medium yellow or sweet onion, (diced)
3 garlic cloves, (minced)
1 1/2 teaspoons Italian seasoning
1/2 teaspoon crushed red pepepr flakes
8 ounces chive and onion cream cheese
1 cup ricotta cheese
1/2 teaspoon black pepper
1 1/4 cups shredded mozzarella cheese, (divided)
10 manicotti tubes, (cooked according to package directions)
1 (24-ounce) jar pasta sauce
1/3 cup grated parmesan cheese

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



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.

BAKED MANICOTTI WITH SAUSAGE AND PEAS



Baked Manicotti with Sausage and Peas image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h28m

Yield 4 to 6 servings

Number Of Ingredients 17

Vegetable oil cooking spray
3/4 cup milk
1/2 cup heavy cream
6 ounces (about 3 cups) grated Pecorino Romano
1/4 cup chopped fresh basil leaves
2 tablespoons olive oil, plus extra for drizzling
1 pound sweet Italian sausage, casings removed
1 large or 2 small shallots, finely chopped
2 cloves garlic, minced
1/4 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1/4 cup white wine, such as Pinot Grigio
3/4 cup (4 ounces) frozen petite peas, thawed
1/2 cup whole milk ricotta
12 manicotti shells
1 (26-ounce) jar marinara sauce
2 cups (8 ounces) shredded mozzarella

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



Manicotti with Spicy Sausage image

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

1 pound bulk spicy Italian sausage
1 can (28 ounces) crushed tomatoes
1 jar (26 ounces) marinara sauce
2 eggs, lightly beaten
3 cups ricotta cheese
3/4 cup grated Parmesan cheese
1 can (4 ounces) chopped green chilies
3 tablespoons minced fresh parsley
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
18 uncooked manicotti shells
1/2 cup shredded part-skim mozzarella cheese

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



Italian Sausage and Peppers Manicotti image

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

22 1/2 ounces ricotta cheese (1 1/2 15 oz container, I use fat free)
3 Italian sausages, casing removed (I've used turkey sausage also)
1/2 cup onion, finely chopped
1/2 cup bell pepper, finely chopped (I used red and yellow, but use what you like)
1 large garlic clove, minced (or to taste)
2 eggs
1 tablespoon fresh parsley (minced)
2 teaspoons italian seasoning
2 1/2 cups mozzarella cheese, shredded and divided
3/4 cup parmesan cheese, grated (fresh if you can)
2 (26 ounce) jars marinara sauce (or spaghetti sauce, I prefer simple non-chunky sauce but use what you like)
1 cup water
1 (8 ounce) package 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.

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



Baked Manicotti With Sausage image

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

2 (28 ounce) cans diced tomatoes (in juice)
2 tablespoons extra virgin olive oil
1 lb hot Italian sausage or 1 lb sweet Italian sausage, casings removed
3 medium garlic cloves (minced or pressed through garlic press, about 1 tablespoon)
1/2 teaspoon hot red pepper flakes (optional)
3/4 teaspoon table salt
2 tablespoons chopped fresh basil
3 cups part-skim ricotta cheese
4 ounces grated parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs, lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil
16 no-boil lasagna noodles (see note above)

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



Three Cheese Manicotti with Italian Sausage Marinara image

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

Italian Sausage Marinara
1 tablespoon olive oil
1/2 cup onion, diced
4 cloves garlic, minced
1 pound Italian sausage
1/2 cup red wine
6 ounce can Hunt's Tomato Paste
28 ounce can Hunt's Petite Diced Tomatoes
15 ounce can Hunt's Tomato Sauce
1 teaspoon black pepper
1/2 teaspoon kosher salt
2 tablespoons fresh basil, chopped
1 teaspoon dried parsley
1 teaspoon dried oregano
Three Cheese Manicotti
15 ounces ricotta cheese
1/4 cup parmesan cheese, grated
2 cups shredded mozzarella cheese, divided
1/4 cup fresh basil, chopped
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
12 manicotti shells, uncooked

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



Stuffed Pasta Manicotti with Italian Sausage image

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

12 manicotti shells, uncooked
3/4 lb. Italian sausage
1 tub (8 oz.) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
1 cup part-skim ricotta cheese
1/4 cup milk
1/4 tsp. dried Italian seasoning
1/2 cup chopped fresh parsley
1/4 cup KRAFT Grated Parmesan Cheese, divided
2 cups CLASSICO Tomato and Basil Pasta Sauce, divided
1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

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



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 ALLA ROMANA



Manicotti Alla Romana image

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

2 tablespoons olive oil
½ cup chopped onion
6 cloves garlic, finely chopped
1 pound ground beef
salt to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (12 ounce) package manicotti shells
2 cups ricotta cheese
2 eggs, beaten
3 cups spaghetti sauce, divided
2 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons chicken bouillon granules
2 cups half-and-half
¼ cup chopped fresh parsley
1 tablespoon chopped fresh basil
½ cup grated Parmesan cheese

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

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From myrecipes.com


SOUTH YOUR MOUTH: ITALIAN SAUSAGE & CHEESE BAKED …
2020-03-10 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.
From southyourmouth.com


ITALIAN SAUSAGE MANICOTTI - ROCKY MOUNTAIN COOKING
2016-11-06 In a large saute pan, add the pork, garlic, fennel, anise, paprika, salt, pepper, red pepper flakes and cayenne. Cook for 5 minutes. Add the water and cook until the pork is no longer pink. Remove from heat and set aside. To make the sauce. Coat the bottom of a medium sized soup pot liberally with olive oil.
From rockymountaincooking.com


EASY SAUSAGE MANICOTTI - CAN'T STAY OUT OF THE KITCHEN
2020-09-03 Toss drained Italian sausage into a mixing bowl. Add ricotta cheese and Italian seasoning. Stir ingredients together to combine. Spread one-half cup of spaghetti sauce over the bottom of a 9×13″ glass baking dish. Stuff manicotti to the brim with Italian sausage mixture. Place manicotti shells in a single row in baking dish.
From cantstayoutofthekitchen.com


BEEF AND SAUSAGE MANICOTTI - EMILY BITES
2016-03-09 1 ½ teaspoons Italian seasoning ¾ teaspoon salt ¾ teaspoon sugar 1 bay leaf ¾ cup shredded 2% Mozzarella cheese Instructions Pre-heat the oven to 350. Lightly mist a 9x13 casserole dish with cooking spray. In a large skillet or saute pan, cook the ground beef and sausage together over medium heat, breaking them up into small pieces as they cook.
From emilybites.com


MANICOTTI WITH ITALIAN SAUSAGE - CREATE THE MOST AMAZING DISHES
13 Bean Soup Recipes Using Dry Beans Food Network Minestrone Soup Recipe Best Recipes For Minestrone Soup
From recipeshappy.com


EASY, FAMILY FRIENDLY RECIPES. - FOOD LOVIN FAMILY
2017-08-28 Cook manicotti shells according to directions on package. Drain. Remove Italian sausage from casings. In a large dutch oven, cook sausage, making sure to crumble it while stirring. Once no longer pink, add in onion and garlic and cook for an additional 3-4 minutes. Remove from heat and drain any excess grease.
From foodlovinfamily.com


MANICOTTI RECIPE - DINNER AT THE ZOO
2020-02-25 12 manicotti shells 1 1/2 cups mozzarella cheese 2 tablespoons chopped parsley cooking spray Instructions Preheat the oven to 350 degrees F. Coat a 9"x13" baking dish with cooking spray. For the filling Heat the olive oil in a large pan over medium heat. Place the sausage in the pan. Cook for 3-4 minutes, breaking up the meat into small pieces.
From dinneratthezoo.com


THREE CHEESE AND SAUSAGE MANICOTTI RECIPE - HOW TO MAKE IT IN …
2022-03-22 Heat your oven to 350 degrees and spray a 9 by 13 baking pan with cooking spray. In a medium-sized bowl, stir together the cottage cheese, 1 cup of mozzarella, and the Parmesan cheese. Beat the egg and stir this into the cheesy mixture. Spread half of the meat and tomato sauce mixture in the bottom of the prepared pan.
From homestratosphere.com


MANICOTTI WITH ITALIAN SAUSAGE RECIPE | VALERIE BERTINELLI | FOOD ...
2017-05-20 Ingredients 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
From mastercook.com


MEATY STUFFED MANICOTTI - LUNCH RECIPES
Stir together egg and milk in a large bowl; add bread. Stir in sausage mixture, mozzarella cheese, and next 5 ingredients. Spoon into manicotti shells, and arrange in a lightly greased 13- …
From fooddiez.com


RICOTTA AND ITALIAN SAUSAGE MANICOTTI - MACHEESMO
2009-01-05 Instructions. 1) Start sauce by combining the marinara, tomatoes, and salt and pepper to taste in a large sauce pan. Bring that to a simmer and then let it bubble on low. 2) Next, you need to brown all of that sausage. Get it started in a pan. Break it apart and let it brown.
From macheesmo.com


SAUSAGE MANICOTTI
2022-02-15 Grease the bottom of a 9×13” casserole dish and preheat the oven to 350*F. Drain the manicotti and then stuff with the sausage mixture, laying the stuffed pasta in the casserole dish side by side. Cover the pasta with the marinara. Cover the …
From percolatekitchen.com


BAKED ITALIAN SAUSAGE MANICOTTI - WORDS OF DELICIOUSNESS
2018-02-05 In a medium bowl combine the cottage cheese, 1/2 of the mozzarella, Parmesan cheese, egg, and Italian seasoning. Mix until well combined. Add 1/2 of the Italian sausage and mix well. Cook the manicotti noodles using the instructions on the box. Drain and cool so they are easy to handle. Mix the remaining Italian sausage with the spaghetti sauce.
From wordsofdeliciousness.com


NO BOIL SAUSAGE STUFFED MANICOTTI RECIPE | HOME FRESH IDEAS
1. Cook sausage until browned and preheat oven to 350 degrees. 2. Spray casserole pan with non-stick spray. 3. Combine all of the ingredients except for 1 cup of mozzarella cheese in a bowl. Fill the uncooked manicotti noodles with the mixture. Use a spoon or a pastry bag. 4.
From homefreshideas.com


ITALIAN SAUSAGE MANICOTTI RECIPE - MOMSWHOTHINK.COM
In a large bowl, combine the eggs, ricotta, Parmesan cheese, chilies, parsley, Italian seasoning, salt, garlic powder and pepper. 4. Divide 2 cups of sauce between two greased 13-in. x 9-in. x 2-in. baking dishes. 5. Stuff uncooked manicotti shells with cheese mixture. Place in prepared pans. Sprinkle with sausage; top with remaining sauce. 6.
From momswhothink.com


CHEESY SAUSAGE MANICOTTI (ITALIAN) RECIPE - RECIPETIPS.COM
1. 25 hrs. Cook manicotti in boiling water for 8 minutes or until al dente. Place on wax paper or aluminum foil to cool so they don't stick together. Brown sausage; drain and set aside. In a large bowl, combine cheeses and Italian seasoning. Add sausage and mix. Spread the bottom of a roasting pan or cake pan with a thin layer spaghetti sauce.
From recipetips.com


EASY STUFFED MANICOTTI RECIPES : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


AUTHENTIC ITALIAN MANICOTTI RECIPE +VIDEO | KEVIN IS COOKING
2020-12-02 Cook the manicotti in a large pot of heavily salted boiling water for 6 minutes. Drain and gently toss with a little olive oil to keep from sticking and allow to cool. Combine ricotta cheese, 2 cups mozzarella cheese, 1/2 cup Parmesan, parsley and nutmeg. Mix well and stir the cooled meat mixture into the cheese mixture.
From keviniscooking.com


CHEESY ITALIAN SAUSAGE STUFFED MANICOTTI
2017-08-11 Remove from the heat and stir in 1 ½ cup mozzarella cheese, 4 tablespoon Parmesan and chopped basil. Mix well. Use a pair of kitchen shears and cut each manicotti shell in a straight line. Fill with 2 heaping tablespoon filling down the middle, then press the ends together to seal. Place seam side down in the dish.
From melissassouthernstylekitchen.com


SAUSAGE-STUFFED MANICOTTI RECIPE | MYRECIPES
Step 4. Preheat oven to 350°. Step 5. Spoon about 1/3 cup sausage mixture into each manicotti; arrange manicotti in a single layer in a 13 x 9–inch baking dish coated with cooking spray. Sprinkle mozzarella over manicotti; spread remaining milk mixture evenly over mozzarella.
From myrecipes.com


MANICOTTI: HOW TO MAKE ITALIAN MANICOTTI AND SAUSAGE
Italian Manicotti And Sausage Additional Information. Per serving, this recipe has 340 calories, 37g of carbohydrates, 11g of fat, and 23g of protein. This recipe is suitable for at least six servings. This meal will take three hours to prepare fully. Manicotti is known for its robust and hearty quality. It is the perfect shape for healthy and savory sauces. It works great with many …
From desidakaar.com


BAKED THREE CHEESE MANICOTTI RECIPE - WHITNEYBOND.COM
2019-08-07 Pour half of the Italian Sausage Marinara in a 9 inch x 13 inch baking dish. Place the stuffed manicotti shells in a single layer over the marinara sauce. Pour the remaining sauce over the manicotti. Top with shredded mozzarella cheese. Place in the oven and bake for 20-25 minutes. Frequently asked questions
From whitneybond.com


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