Sausage Manicotti Recipe
Sausage Manicotti Recipe photo by Taste of Home
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Sausage Manicotti Recipe

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This classic Italian entree comes together in a snap, but tastes like it took hours. It's so tasty and easy to fix. My family always enjoys it. —Carolyn Henderson, Maple Plain, Minnesota
TOTAL TIME: Prep: 15 min. Bake: 65 min.
MAKES:7 servings
TOTAL TIME: Prep: 15 min. Bake: 65 min.
MAKES: 7 servings


  • 1 pound uncooked Jones Dairy Farm All Natural Pork Sausage Roll
  • 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

Nutritional Facts

2 pieces : 489 calories, 24g fat (10g saturated fat), 59mg cholesterol, 1232mg sodium, 41g carbohydrate (12g sugars, 3g fiber), 27g protein.


  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°.
  3. 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.
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.

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_nlfPA User ID: 1879224 265988
Reviewed May. 15, 2017

"This is very good. I used Italian sausage and spaghetti sauce instead of sausage and marinara sauce. So easy to put together and so very good!"

HBcook User ID: 2966570 265421
Reviewed May. 1, 2017

"I made almost as written. I added some sauteed onion, 1/2 cup grated Parmesan, and dried basil to the filling. I used a ziplock with a small corner cut out to fill the shells and that worked great. A little sauce on the bottom of the baking dish ( I bought Classico Cabernet marinara), baked 60 minutes would do 55 next time, then added cheese (more than called for plus parm), 10 more minutes...great flavor! Also, I used half mild and half hot Italian sausage....lots of flavor!! One problem, the filling wants to slide out of the shells when eating..."

Peapod0114 User ID: 7145890 263491
Reviewed Mar. 15, 2017

"This recipe was very easy to make the only thing I would perhaps edit is that it says in the directions the prep is only 15 minutes, it took me about a 1/2 hour to stuff them but I could just be slow. Also I used a box and a 1/2 of shells. I did exactly like the recipe said and I also swapped some with an alfredo sauce that was amazing. I will definitely use this again. My family and I loved it."

Momof3.Lex User ID: 8817667 256509
Reviewed Nov. 7, 2016

"Even my kids love this and so simple to make! I would have given a 5 but I do like it better with ricotta cheese instead. I always serve with a fresh steamed broccoli!! I have also made this for gatherings as I find it easier and cheaper than lasagna."

theangelicious1 User ID: 8717920 255353
Reviewed Oct. 12, 2016

"AMAZING! I used half beef/half sausage, ricotta instead of cottage cheese, and added some homemade marinara sauce and this was to die for! I had to make extra to send people home with leftovers and everyone is asking for the recipe. This is a keeper for sure!"

ebohuch User ID: 8820941 255198
Reviewed Oct. 9, 2016

"I threw this together when my brother and his family were visiting one night and it came together quickly and easily and that's even with my four-year old niece"

shannonamber1976 User ID: 8933981 254172
Reviewed Sep. 15, 2016

"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!!"

mimirita User ID: 6302531 253951
Reviewed Sep. 11, 2016

"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."

Aindia User ID: 6201823 246805
Reviewed Apr. 8, 2016

"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."

CGanley User ID: 8039678 159541
Reviewed Oct. 17, 2014

"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."

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