Delicious Italian Sausage and Cheese Baked Manicotti Recipe to Satisfy Your Cravings
Learn how to make delicious Italian Sausage and Cheese Baked Manicotti. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
When I prepare this dish, I like to use ingredients that remind me of my grandma’s kitchen—fresh, simple, and full of flavor. Here’s what you’ll need:
- 14-16 manicotti pasta shells (about 1 box)
- 1 pound Italian sausage (mild or spicy, depending on your preference)
- 2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce (homemade or store-bought)
- 1 large egg (to help bind the filling)
- 2 tablespoons chopped fresh parsley (optional, for added freshness)
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Olive oil for cooking the sausage
Feel free to swap out the Italian sausage for ground turkey or chicken if you prefer a leaner option. I also like to add a pinch of red pepper flakes to the sausage for a little kick, which always reminds me of the spicy flavors I grew up with in my grandma’s kitchen.
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or non-stick spray to prevent sticking.
- Cook the manicotti shells in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside to cool slightly. I always like to cook mine a minute less than recommended so they stay firm when baked.
- While the pasta cooks, heat a tablespoon of olive oil in a skillet over medium heat. Remove the sausage from its casing and cook, breaking it apart with a spatula, until browned and cooked through, about 8-10 minutes. Drain excess fat and let it cool slightly.
- In a large bowl, combine the ricotta cheese, half of the shredded mozzarella, Parmesan, egg, chopped parsley, garlic powder, oregano, salt, and pepper. Mix until smooth. Add the cooked sausage and stir until evenly distributed. I find that this step is where I infuse love into the dish—each ingredient adding its own part of the story.
- Using a spoon or piping bag, carefully stuff each cooked manicotti shell with the sausage and cheese mixture. I like to hold the shell with one hand and gently fill it from the open end with the other—patience is key here!
- Spread about 1 cup of marinara sauce evenly over the bottom of your prepared baking dish. Arrange the stuffed manicotti shells in a single layer on top of the sauce.
- Pour the remaining marinara sauce over the stuffed shells, making sure they are well covered. Sprinkle the remaining shredded mozzarella evenly over the top.
- Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes. For a bubbly, golden cheese topping, remove the foil during the last 5 minutes of baking.
- Once baked, let the manicotti rest for about 5 minutes before serving. This helps the filling set slightly, making it easier to serve neat, beautiful slices.
When I first made this recipe, I was nervous about stuffing the shells without tearing them, but over time I found that gentle patience and using a small spoon or piping bag made all the difference. My grandma always said that cooking with love turns simple ingredients into magic—and I think this dish proves her right every time.
