Stuffed Manicotti

Stuffed Manicotti offers a delightful twist on classic Italian cuisine, combining savory Italian sausage, creamy cheeses, and aromatic herbs, all stuffed into delicate manicotti shells and baked to perfection. This hearty dish is layered with flavors—from the richness of ricotta and mozzarella cheeses to the robustness of homemade tomato sauce.

Each bite of tender pasta filled with a savory cheese and sausage mixture is a comforting indulgence, perfect for a family dinner or gathering. Topped with melted mozzarella and fresh herbs, these Stuffed Manicotti promise to satisfy with their delicious blend of ingredients and inviting aroma.

Stuffed Manicotti

Ingredients

2 teaspoons olive oil

1/2 pound Italian sausage hot or mild, casings removed

1/2 cup onion finely chopped

2 teaspoons minced garlic

15 ounces ricotta cheese

1 large egg

1 cup mozzarella cheese shredded

1/2 cup parmesan cheese finely grated

3/4 teaspoon dried Italian seasoning

salt and pepper to taste

1 cup spinach leaves finely chopped

2 1/2 cups tomato sauce (recipe below)

12 manicotti shells

1 1/2 cups mozzarella cheese

2 tablespoons chopped parsley or basil to garnish

cooking spray

Instructions

Preheat the oven to 350°f degrees. Coat a 9″x13″ baking dish with cooking spray.

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.

Add the onions to the pan. Cook for an additional 4-5 minutes or until onions are softened and sausage is browned and cooked through.

Add the garlic and cook for an additional 30 seconds. Remove the pan from the heat.

Place the ricotta cheese, egg, mozzarella, parmesan, Italian seasoning, spinach and salt and pepper in a large bowl. Stir to combine.

Add the meat mixture to the ricotta mixture. Stir until well mixed.

Cook the manicotti in salted boiling water for 1-2 minutes less than the package directions state. Drain and cool slightly.

Spread 1 cup of the tomato sauce over the bottom of the pan.

Use a spoon or piping bag to fill each manicotti with the meat and cheese mixture.

Arrange the manicotti in a single layer in the pan. Pour the rest of the sauce over the top.

Cover and bake for 20 minutes. Uncover, sprinkle the mozzarella cheese over the top, then bake for an additional 10-15 minutes or until cheese is melted and browned.

Sprinkle with parsley and/or basil then serve.

For the Homemade Tomato Sauce:

Ingredients

2-3 lbs. Fresh San Marzano tomatoes

2 tablespoons olive oil

6-7 garlic cloves, minced

1/4 cup red wine (optional)

1/2 cup tomato puree

2 teaspoons fresh oregano

1 teaspoon dried thyme

2 teaspoons kosher salt

1 cup fresh basil leaves

1 shallot, finely diced

1/2 red bell pepper, seeded and chopped

Instructions

Preheat oven to 420°F. Wash the San Marzano tomatoes thoroughly. Slice the tomatoes in half lengthwise. Place tomatoes on a baking tray with the garlic cloves and whole shallot. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and roast for about 20 minutes, or until soft and charred on the tops.

While tomatoes are roasting, heat 1 tablespoon of oil in a medium-sized pot/saucepan over medium-high heat. Add the onion, peppers (capsicum); cook while occasionally stirring, until the onion is transparent (about 6-7 minutes). Stir the tomato paste through the pepper and onion; pour in the wine; season with extra salt; cover and bring to a boil.

Next, place the roasted tomatoes and garlic in a blender or food processor and pulse until well blended and smooth. Poor contents into the sauce pan and reduce heat to low; simmer for about 15 minutes

Finally add fresh basil leaves and bring the sauce to your desired consistency. The sauce is ready to use for your favorite pizzas or pasta dishes.

Notes:

Preparation: Preheat the oven to 350°F (175°C) and coat a 9″x13″ baking dish with cooking spray to prevent sticking.

Cooking the Sausage: Heat olive oil in a large pan over medium heat. Remove casings from Italian sausage and cook, breaking it into small pieces, until browned and cooked through, about 3-4 minutes.

Sautéing Onions and Garlic: Add finely chopped onions to the pan and cook until softened, approximately 4-5 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant. Remove from heat and set aside.

Preparing the Filling: In a large bowl, combine ricotta cheese, egg, shredded mozzarella, grated Parmesan, dried Italian seasoning, salt, pepper, and finely chopped spinach. Mix well until all ingredients are evenly incorporated.

Incorporating Sausage Mixture: Add the cooked sausage mixture (onion and garlic) to the ricotta mixture. Stir until thoroughly combined. This savory filling should be well-mixed and flavorful.

Cooking Manicotti Shells: Cook the manicotti shells in salted boiling water for 1-2 minutes less than the package instructions suggest to ensure they are al dente. Drain and cool slightly before handling to prevent tearing.

Assembling: Spread 1 cup of the homemade tomato sauce (recipe provided) on the bottom of the prepared baking dish. Use a spoon or piping bag to fill each manicotti shell with the meat and cheese mixture, ensuring they are evenly stuffed.

Arranging and Baking: Arrange the stuffed manicotti in a single layer in the baking dish. Pour the remaining tomato sauce over the top, covering the manicotti completely. Cover the dish with foil and bake in the preheated oven for 20 minutes.

Adding Cheese and Final Baking: After 20 minutes, uncover the dish and sprinkle the remaining shredded mozzarella cheese over the top of the manicotti. Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and lightly browned.

Garnishing and Serving: Once baked, remove the dish from the oven and sprinkle with chopped parsley or basil for a fresh, aromatic finish. Serve hot, allowing the flavors to meld together beautifully.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use sweet Italian sausage instead of hot or mild?

Yes, you can substitute sweet Italian sausage for hot or mild based on your preference.

It will alter the overall spiciness of the dish.

Can I prepare the filling ahead of time?

Yes, you can prepare the filling (cheese and sausage mixture) ahead of time and refrigerate it until ready to use.

This can save time when assembling the manicotti.

Do I need to cook the manicotti shells before stuffing them?

Yes, the manicotti shells should be cooked in salted boiling water for 1-2 minutes less than the package instructions state.

This helps them soften and become pliable for stuffing.

Can I freeze Stuffed Manicotti?

Yes, you can freeze stuffed manicotti either before or after baking. If freezing before baking, assemble the dish, cover tightly with foil, and freeze.

Thaw in the refrigerator overnight before baking as directed.

If freezing after baking, cool the dish completely, then wrap tightly and freeze. Reheat in the oven until heated through.

What can I substitute for ricotta cheese?

Cottage cheese can be used as a substitute for ricotta cheese if desired.

It will provide a slightly different texture but works well in similar recipes.

How can I prevent the manicotti from splitting while stuffing?

Handle the cooked manicotti shells gently to prevent tearing.

You can also slightly undercook them so they are firmer and less likely to split during stuffing.

Can I use store-bought tomato sauce instead of making homemade?

Yes, you can substitute store-bought tomato sauce for the homemade tomato sauce if you prefer.

Choose a marinara or similar sauce that complements the flavors of the dish.

What should I serve with Stuffed Manicotti?

Stuffed Manicotti pairs well with a side salad dressed with vinaigrette, garlic bread, or steamed vegetables for a complete meal.

Can I omit the spinach from the filling?

Yes, you can omit the spinach if desired or substitute it with another leafy green such as kale or Swiss chard.

Adjust seasoning to taste.

How do I know when the Stuffed Manicotti is fully cooked?

The Stuffed Manicotti is fully cooked when the cheese is melted and bubbly, and the sauce is heated through.

The internal temperature should reach 165°F (74°C) for food safety.