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Sausage Mushroom Manicotti

 Sausage Mushroom Manicotti
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
7 ServingsPrep: 20 min. Bake: 30 min.


  • 1 package (8 ounces) manicotti shells
  • 1 pound Johnsonville® Mild Ground 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


  • 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

2 of 2

Sausage Mushroom Manicotti (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 cup equals 449 calories, 26 g fat (13 g saturated fat), 79 mg cholesterol, 949 mg sodium, 33 g carbohydrate, 3 g fiber, 21 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.