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Sausage Spinach Manicotti

 Sausage Spinach Manicotti
"My newly married daughter didn't want to ask her mother-in-law for the recipe to her husband's favorite meal," writes Donna Moyer of Grants Pass, Oregon. "Instead, she asked me to help her figure out a recipe. Together, we cam up with this delicious stick-to-the-ribs casserole. It's so easy, today my 4-year-old granddaughter stuffs the pasta shells herself!"
5 ServingsPrep: 20 min. Bake: 65 min. + standing


  • 2 cups (8 ounces) shredded mozzarella cheese, divided
  • 1-1/2 cups (12 ounces) 4% cottage cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • 1/4 teaspoon dried oregano
  • 1 garlic clove, minced
  • 10 uncooked manicotti shells
  • 1 pound Johnsonville® Mild Ground Italian Sausage
  • 1 jar (26 ounces) spaghetti sauce
  • 3/4 cup water


  • In a large bowl, combine 1 cup mozzarella cheese, cottage cheese,
  • spinach, Parmesan cheese, egg, oregano and garlic; stuff into
  • uncooked manicotti shells. Place in a greased 13-in. x 9-in. baking
  • dish.
  • Crumble sausage into a large skillet; cook over medium heat until no
  • longer pink. Drain. Stir in spaghetti sauce; pour over manicotti.
  • Pour water along sides of pan.
  • Cover and bake at 350° for 1 hour. Uncover; sprinkle with
  • remaining mozzarella. Bake 5-8 minutes longer or until cheese is

2 of 2

Sausage Spinach Manicotti (continued)

Directions (continued)

  • melted. Let stand for 10 minutes before serving. Yield: 5 servings.
Nutritional Facts: 1 serving (2 each) equals 648 calories, 34 g fat (15 g saturated fat), 138 mg cholesterol, 1,763 mg sodium, 46 g carbohydrate, 5 g fiber, 40 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.