Back to Manicotti with Spicy Sausage

Print Options


Card Sizes

Manicotti with Spicy Sausage Recipe

Manicotti with Spicy Sausage Recipe

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.
TOTAL TIME: Prep: 30 min. Bake: 1 hour YIELD:8-10 servings


  • 1 pound bulk spicy Italian sausage
  • 1 can (28 ounces) crushed tomatoes
  • 1 jar (26 ounces) marinara sauce
  • 2 eggs, lightly beaten
  • 3 cups Galbani® 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 Galbani® Part Skim Mozzarella Cheese


  • 1. 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.
  • 2. In a large bowl, combine the eggs, ricotta, Parmesan cheese, chilies, parsley, Italian seasoning, salt, garlic powder and pepper.
  • 3. 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.
  • 4. 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.

Wine Pairings

Medium-Bodied Red Wine

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