Description
This Italian Sausage Manicotti recipe combines tender pasta shells filled with a savory mixture of Italian sausage, ricotta, spinach, and fresh herbs, baked in a rich marinara sauce and topped with melted mozzarella cheese. It’s a comforting and hearty Italian-American dish perfect for a family dinner.
Ingredients
Scale
Pasta
- 14 Manicotti Pasta shells
Meat and Dairy
- 1 lb Italian sausage
- 16 ounces Ricotta cheese
- 1 1/2 cups shredded Mozzarella cheese
- 1 egg
Vegetables & Herbs
- 5 garlic cloves, finely minced
- 1 sweet onion, diced
- 2 tablespoons fresh basil, minced
- 1/2 cup frozen spinach, thawed and drained
- Basil for garnish
Seasonings & Sauces
- 24 ounces marinara sauce
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the manicotti pasta shells for approximately 5 minutes until they are al dente. Drain and set aside to cool slightly. To prepare the spinach, place thawed spinach in a clean kitchen towel or paper towels and squeeze tightly to remove all excess moisture.
- Cook the Sausage: In a large skillet over medium heat, cook the Italian sausage until it is no longer pink, breaking it up into crumbles as it cooks. Drain off any excess fat.
- Sauté Onion and Garlic: Add the diced onion and minced garlic to the skillet with the sausage and cook for 2-3 minutes until the onions are softened and fragrant. Remove from heat and let the mixture cool slightly.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray and set it aside.
- Make Filling Mixture: In a medium bowl, combine the ricotta cheese, egg, Italian seasoning, sautéed sausage mixture, drained spinach, minced fresh basil, kosher salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Fill Manicotti Shells: Transfer the cheese and sausage filling into a piping bag or use a spoon to carefully stuff each manicotti shell with the filling. Be gentle to avoid breaking the pasta.
- Assemble the Dish: Spread the marinara sauce evenly on the bottom of the prepared baking dish. Arrange the filled manicotti shells in a single layer on top of the sauce.
- Add Cheese and Bake: Sprinkle the shredded mozzarella cheese evenly over the filled manicotti. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. Afterward, remove the foil and bake uncovered for an additional 10 minutes until the cheese is bubbly and golden.
- Garnish and Serve: Remove the manicotti from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving. Enjoy your warm and hearty Italian Sausage Manicotti!
Notes
- Drain the spinach thoroughly to prevent excess moisture from making the filling watery.
- Using a piping bag makes filling the manicotti shells easier and less messy.
- If you prefer a spicier dish, consider using hot Italian sausage or adding red pepper flakes.
- Covering the dish during the initial baking helps keep the manicotti moist.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
