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Manicotti with Spicy Sausage

 Manicotti with Spicy Sausage
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.
8-10 ServingsPrep: 30 min. Bake: 1 hour

Ingredients

  • 1 pound Johnsonville® Hot Italian Sausage Links
  • 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

2 of 2

Manicotti with Spicy Sausage (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.