Sausage Mushroom Manicotti Recipe

Publisher Photo

Sausage Mushroom Manicotti Recipe

Be the first to add a review
Publisher Photo
If you're tired of pasta with tomato sauce, try this version instead. A creamy sauce covering sausage-filled noodles makes it hard to resist. —Kathy Taipale, Iron River, Wisconsin
MAKES:
7 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
7 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 1 package (8 ounces) manicotti shells
  • 1 pound bulk Italian sausage
  • 1/2 cup thinly sliced green onions
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup sour cream
  • 1/4 teaspoon pepper
  • SAUCE:
  • 1 can (5 ounces) evaporated milk
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 tablespoon minced fresh parsley
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

Directions

Cook manicotti shells according to package directions. Meanwhile, in a skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, saute onions and garlic in butter until tender. Add mushrooms; heat through. Drain shells and set aside.
Transfer mushroom mixture to a bowl; stir in the sausage, soup, sour cream and pepper. Stuff into manicotti shells. Place in a greased 13-in. x 9-in. baking dish.
For sauce, in a saucepan, heat the milk, mushrooms and parsley. Remove from the heat; add 1-1/2 cups cheese, stirring until melted. Pour over stuffed shells.
Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Yield: 7 servings.
Originally published as Sausage Mushroom Manicotti in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p164

Nutritional Facts

1 cup: 449 calories, 26g fat (13g saturated fat), 79mg cholesterol, 949mg sodium, 33g carbohydrate (5g sugars, 3g fiber), 21g protein.

  • 1 package (8 ounces) manicotti shells
  • 1 pound bulk Italian sausage
  • 1/2 cup thinly sliced green onions
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup sour cream
  • 1/4 teaspoon pepper
  • SAUCE:
  • 1 can (5 ounces) evaporated milk
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 tablespoon minced fresh parsley
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  1. Cook manicotti shells according to package directions. Meanwhile, in a skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, saute onions and garlic in butter until tender. Add mushrooms; heat through. Drain shells and set aside.
  2. Transfer mushroom mixture to a bowl; stir in the sausage, soup, sour cream and pepper. Stuff into manicotti shells. Place in a greased 13-in. x 9-in. baking dish.
  3. For sauce, in a saucepan, heat the milk, mushrooms and parsley. Remove from the heat; add 1-1/2 cups cheese, stirring until melted. Pour over stuffed shells.
  4. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Yield: 7 servings.
Originally published as Sausage Mushroom Manicotti in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p164

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSausage Mushroom Manicotti

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review