[X]

Home > Recipes > Sausage Manicotti

Sausage Manicotti Recipe

Sausage Manicotti Recipe photo by Taste of Home

Read reviews (30)

Rate recipe

This classic Italian entree comes together in a snap, but tastes like it took hours. “It's so tasty and easy to fix,” writes Carolyn Henderson of Maple Plain, Minnesota. “My family always enjoys it.”

[X]

Rate Sausage Manicotti Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Sausage Manicotti Recipe

Prep: 15 min. Bake: 65 min.

Yield: 7 Servings

15 65 80

Ingredients

1 pound bulk pork sausage
2 cups (16 ounces) 4% cottage cheese
1 package (8 ounces) manicotti shells
1 jar (24 ounces) marinara sauce
1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

In a large bowl, combine sausage and cottage cheese. Stuff into manicotti shells. Place in a greased 13-in. x 9-in. baking dish. Top with marinara sauce.
Cover and bake at 350° for 55-60 minutes or until a meat thermometer inserted into the center of a shell reads 160°.
Uncover; sprinkle with mozzarella cheese. Bake 8-10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving. Yield: 7 servings.

Originally published as Sausage Manicotti in Simple & Delicious November/December 2007, p51

Medium-Bodied Red Wine

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

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Sausage Manicotti

Sausage Manicotti

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(21-30) of 30 reviews

Sort Reviews:

Reviewed on Mar. 14, 2010 by smhpal2

Same thing..

Reviewed on Mar. 13, 2010 by angelgrl5200

is baking sauce the same as spaghetti sauce? or does it make a difference?

Reviewed on Mar. 12, 2010 by smhpal2

I added chopped spinach as someone suggested and it came out great! You do not need to cook the manicotti before you stuff them with the mixture, but I did cook the sausage. The spaghetti sauce was all that was needed for the manicotti to soften. A definate "do again" as my husband says. Hope this helps the other readers.

Reviewed on Oct. 02, 2009 by jmaurello

Do you cook the sausage or the manicotti shells before assembly?

Reviewed on Mar. 03, 2009 by olgabaron

Reviewed on Mar. 01, 2009 by sunnydee

I added a small amount of frozen, chopped spinach that was thawed and drained and a bit of basil and garlic. YUM! Thanks for such a quick to make meal.

Reviewed on Feb. 23, 2009 by parbuzz

What is baking sauce?

Reviewed on Feb. 23, 2009 by sandp

Starlove5,

I have used regular lasagna noodles in recipes without boiling them, but they seemed to absorb most of the sauce. I now use plenty of extra sauce when I do that. Also, I would definitely cook and drain the sausage first.

Susan

Reviewed on Feb. 21, 2009 by starlove5

Can someone tell me if I have to "boil" the manicotti and "fry" up the sausage first before assembling this dish? I know with some lasagna recipes you don't have to boil the noodles, and I'm wondering if it's the same with this recipe. Remember that you are catering to novice cooks here, too, and that you do have to overexplain things to us:) Thanks.

Reviewed on Feb. 22, 2008 by ladriver1

I'm going to try this w/italian sausage

View all >