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Manicotti with Spicy Sausage

It's easy to fill the uncooked manicotti shells for this zesty pasta bake. I receive compliments on this hearty entree every time I serve it.
  • Total Time
    Prep: 30 min. Bake: 1 hour
  • Makes
    8-10 servings


  • 1 pound bulk spicy Italian sausage
  • 1 can (28 ounces) crushed tomatoes
  • 1 jar (26 ounces) marinara sauce
  • 2 eggs, lightly beaten
  • 3 cups ricotta cheese
  • 3/4 cup grated Parmesan cheese
  • 1 can (4 ounces) chopped green chilies
  • 3 tablespoons minced fresh parsley
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 18 uncooked manicotti shells
  • 1/2 cup shredded part-skim mozzarella cheese


  • In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, bring tomatoes and marinara sauce to a boil. Reduce heat; cover and simmer for 10 minutes.
  • In a large bowl, combine the eggs, ricotta, Parmesan cheese, chilies, parsley, Italian seasoning, salt, garlic powder and pepper.
  • Divide 2 cups of sauce between two greased 13-in. x 9-in. baking dishes. Stuff uncooked manicotti shells with cheese mixture. Place in prepared pans. Sprinkle with sausage; top with remaining sauce.
  • Cover and bake at 375° for 50 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10 minutes longer or until cheese is melted and manicotti is tender. Let stand for 5 minutes before serving.
Nutrition Facts
1 each: 418 calories, 18g fat (9g saturated fat), 100mg cholesterol, 846mg sodium, 42g carbohydrate (11g sugars, 4g fiber), 24g protein.

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Average Rating:
  • justmbeth
    Nov 21, 2018

    I never realized how easy uncooked manicotti were to stuff. The manicotti were only a tad harder than pre-cooked manicotti...I may have had to use my knife a time or two instead of my fork to cut them. The green chilies were an interesting addition but overall this dish was not spicy.

  • careiter
    May 23, 2011

    I made this for a friend who had twins and her husband raved! We love to make this and put the extra pan in the freezer for a quick mean on a busy night.

  • sandibeam
    Jun 13, 2010

    We were expecting a little more kick. I think next time I might use more spicy sausage than just 1lb. Not having to cook the noodles did make it much easier.

  • cmoultrie
    Dec 22, 2009

    I love the flavor of this recipe and how easy it is to make. Not having to boil the noodles saves not only time and effort but dishes!