Sausage Manicotti Recipe
- 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
- 1. In a large bowl, combine sausage and cottage cheese. Stuff into uncooked manicotti shells. Place in a greased 13x9-in. baking dish. Top with marinara sauce.
- 2. Cover and bake at 350° for 55-60 minutes or until a 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.
Freeze option: Transfer individual portions of cooled manicotti to freezer containers; freeze. To use, partially thaw in refrigerator overnight. Transfer to a microwave-safe dish and microwave on high, stirring occasionally and adding a little spaghetti sauce if necessary. Yield: 7 servings.
2 pieces : 489 calories, 24g fat (10g saturated fat), 59mg cholesterol, 1232mg sodium, 41g carbohydrate (12g sugars, 3g fiber), 27g protein .
Reviews for Sausage Manicotti
"Absolutely fabulous! Easy to prepare and such a hit each and every time I prepare it. This dish has become one of my regular "go to" recipes and leftovers (if any) heat up just fine. Highly recommended!!"
"I used bulk Italian chicken sausage pumped up with 2 tsp mixed Italian spices, 1/2 tsp fennel seeds, a shake of red pepper flakes as I find chicken sausage can be less flavorful. I used 2% Breakstone cottage cheese and added about 3/4 cup freshly grated Parmigiana Reggiano. Topped half with garlic marinara and half with a lightened homemade Alfredo sauce. Both were quite good. I used Jovial foods gluten free whole grain manicotti for the first time and they worked out well.I would have used ricotta if I'd had any on hand."
"I made these tonight. This was my first time ever making stuffed manicotti, and I have to say they were fantastic. The recipe is simple, minimal ingredients and a lot of taste. I used uncooked italian pork sausage and ricotta cheese as others suggested. I may use 1/2 italian sausage, 1/2 ground beef or pork next time tho as I'm usually not a huge fan of italian sausage, but even still they were tasty and will definitely make them again. I also may split them into 2 8x8 pans instead of a 13x9, my manicotti package had 16 shells in it, and they barely fit in the 13x9 pan."
"My first review since this recipe was soooo good. Five Ingredients and 15 minute prep time could not be easier. I used Ricotta instead of Cottage Cheese - it was perfect.My simple approach: Mix, by hand, the Ricotta and uncooked bulk pork sausage in a bowl and then stuff those two ingredients into the shell. Layer with the marinara (I used sausage flavored spaghetti sauce) on a greased cookie sheet, cover with foil and bake. Add mozzarella toward the end of the baking so it will melt. Could not be easier. Thanks to original poster for this recipe!!!With my approach and not using any light ingredients, I calculated about 225 calories for each manicotti."
"I prepared this for my girl friend and used Classico Italian sausage pasta sauce. This was absolutely delicious. At my friend's suggestion I'll use Ricotta cheese next time."
"The preparation was a bit time consuming but it was well worth it. I used spicy sausage and my fiance and i ate almost the entire pan in one sitting! Will be making this dish regularly c:"
"Extremely simple, and the best tasting. I will positively make this again"
"I love this recipe it is so simple but really good it's my roommates favorite :)"
"Oh-- I also use the reduced fat cottage cheese."
"I make this all of the time! This is an easy, fast, and filling recipe that my family loves. I use turkey sausage and sugar free Ragu to reduce fat and calories. I also only use 1/2 the amount of cheese. It turns out great every time."
"We were having 100 degree temperatures during a heat wave and I did not want to turn on my oven. I tried this in my crock pot. I cooked it on low and it turned out great. I added a little water to the empty sauce jar, shook it up and emptied it into the pot. It helped the pasta cook and everything turned out great."
"Quick easy and delicious, thanks for sharing :0)"
"First time I made this, I used the pork sausage. Tonight I used mild Italian sausage and added some Italian seasoning and dried onions. Both times making this got rave reviews from my family but we all agreed it was best with the Italian sausage. We will make this again and again."
"My husband loved this dish and suggested I make it again for an upcoming get-together. He asked that we make it with "HOT" Italian sausage the first time and it was okay...but a bit over-powering. This time we'll use milder sausage. Oh....and I pre-cooked the sausage too. Worked really well! Add a salad, some garlic bread and YUMMY!!"
"I have made this twice and both times, no leftovers. I will make this many more times. Three people asked for the printed recipe...."
"To Mrs. Organized. Just because someone needs more information in order to make this recipe does not mean they are being critical. The recipe does not indicate whether or not to cook sausage & manicotti. This I feel is something that should be indicated. Not everyone is an experienced cook & would know what to do. You are the one being critical."
"A great recipe. Will definitely make again and for dinner guests as well."
"I am getting tired of reading comments that are needlessly critical. If you you think recipes are not good for you, that is fine. But don't criticize others that may cook differently than you. A lot of us have lived a long life eating items you think we should not eat.
"Imade this a couple of days ago and my familyreally liked it."
"I will definitely make this again. Yummy!"
"I thought this was a very easy and fairly quick recipe. My family loves manicotti and stuffed shells, I've tried several recipes, and I think this one was the easiest."
"I HAVEN'T TRIED THIS RECIPE YET BUT I THINK YOU WOULD WANT TO BROWN THE SAUSAGE FIRST. THERE IS SO MUCH FAT IN SAUSAGE. I AM GOING TO TRY IT AND WILL LET YOU KNOW. phylskil32"
"This is by far the easiest and quickest most tasty manicotti that I have ever made....and I have been cooking for my husband for 43 years! All I can say about this recipe, it is a real keeper."
"I made this with half sweet turkey sausage and half ground turkey and added chopped spinach. It turned out grate. I made extra and gave it to 2 friend and they loved it."
"My husband and daughter loved it. I prepared 10 and we did not have left-overs. Great dish, easy to fix and the taste was fabulous!"
"is baking sauce the same as spaghetti sauce? or does it make a difference?"
"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."
"Do you cook the sausage or the manicotti shells before assembly?"
"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."
"What is baking sauce?"
"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"
"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."
"I'm going to try this w/italian sausage"
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.