Stuffed Manicotti with Italian Sausage and Cheese Recipe
This Stuffed Manicotti recipe features pasta shells filled with a savory mixture of Italian sausage, ricotta, mozzarella, Parmesan, and fresh spinach, all baked in a rich marinara sauce. The vibrant seasoning of herbs like oregano and basil, combined with garlic and a hint of lemon zest, delivers a classic Italian flavor that’s perfect for a hearty family dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 manicotti servings (serves 4-6)
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Ingredients
For The Noodles
- 24 ounces marinara pasta sauce or your favorite pasta sauce, divided
- 12 pieces manicotti shells (packages typically come with 12-14 shells)
For The Filling
- 1 pound Italian sausage
- 2 cups whole milk ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 1 1/2 cups fresh spinach, chopped
- 1 large egg, lightly beaten
- 1 teaspoon dried oregano
- 2 teaspoons dried basil
- 1/2 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 large lemon zest only (optional)
Instructions
- Prepping Before You Start: Preheat your oven to 375°F. Lightly spray a rimmed sheet pan and a 9×13 inch casserole dish with cooking spray. Spread about one cup of marinara sauce evenly across the bottom of the casserole dish and set the remaining sauce aside. Bring a large pot of salted water to a boil.
- Cooking The Noodles: Add the manicotti shells to the boiling salted water and cook until al dente, approximately 6-7 minutes (slightly less than package instructions). Drain the pasta and use tongs to lay the noodles in rows on the oiled sheet pan without touching. Set aside to prevent sticking.
- Browning The Sausage: While the noodles cook, heat a large skillet over medium-high heat and lightly spray with cooking oil. Add the Italian sausage, breaking it into large chunks. Cook for about 2 minutes, then continue breaking the sausage into small crumble-sized pieces around 1/4 inch. Cook until browned and fully cooked through, about 8-10 minutes total. Remove from heat, drain excess oil with paper towels, and set aside.
- Making The Filling: In a large mixing bowl, combine ricotta cheese, 1/2 cup mozzarella, Parmesan cheese, chopped spinach, beaten egg, oregano, basil, minced garlic, salt, pepper, and lemon zest if using. Mix until smooth. Gently fold in the cooked sausage crumbles until fully combined. Set the remaining 1 cup mozzarella cheese aside for topping.
- Filling The Manicotti Noodles: Spoon the ricotta and sausage filling into a gallon-size zip-top freezer bag. Remove excess air and seal tightly. Snip the corner of the bag to create a piping bag. Insert the tip into one end of each manicotti shell and gently squeeze to fill half the shell; flip and fill the other half. Use a spoon or finger to gently push any escaped filling back in. Arrange filled shells in rows over the sauce in the casserole dish. Pour the remaining marinara sauce over the filled noodles and sprinkle with the reserved mozzarella cheese.
- Baking The Manicotti: Cover the casserole dish with aluminum foil lightly sprayed with cooking spray. Bake on the center rack for 20 minutes. Remove the foil and bake an additional 8-10 minutes until cheese is melted and the sauce is bubbly. Serve warm with your favorite sides like salad and garlic bread.
Notes
- Manicotti noodles usually come with 14 shells; this recipe uses 12 to allow for accidental breakage.
- Cook noodles slightly less than package directions (6-7 minutes) to avoid splitting; they finish cooking during baking.
- If a noodle splits partially, fill one side and fold over the other part; place seam side down in the dish.
- Apply gentle, slow pressure when filling to avoid breaking noodles.
- Use your hand to gently control the expansion of noodles while filling to prevent splitting.
- Broken noodles can be given as a snack to kids or used creatively.
- Check the softness of filling by gently poking; add more filling if necessary.
- Most people eat 2-3 manicotti shells; pair with salad and garlic bread for a full meal.
