- 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
- 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.
- 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.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Sausage Manicotti
"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!"
"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"
"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 :)"