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Manicotti with Spicy Sausage Recipe

Manicotti with Spicy Sausage Recipe photo by Taste of Home

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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.

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Manicotti with Spicy Sausage Recipe

Prep: 30 min. Bake: 1 hour

Yield: 8-10 Servings

30 60 90

Ingredients

1 pound bulk spicy Johnsonville® Ground 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

Directions

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. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 each) equals 418 calories, 18 g fat (9 g saturated fat), 100 mg cholesterol, 846 mg sodium, 42 g carbohydrate, 4 g fiber, 24 g protein.

Originally published as Manicotti with Spicy Sausage in Taste of Home June/July 2005, p37

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Manicotti with Spicy Sausage

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Reviewed on May. 23, 2011 by careiter

I made this for a friend who had twins and her husband raved! We love to make this and put the extra pan in the freezer for a quick mean on a busy night.

Reviewed on Jun. 13, 2010 by sandibeam

We were expecting a little more kick. I think next time I might use more spicy sausage than just 1lb. Not having to cook the noodles did make it much easier.

Reviewed on Dec. 22, 2009 by cmoultrie

I love the flavor of this recipe and how easy it is to make. Not having to boil the noodles saves not only time and effort but dishes!