Total TimePrep: 15 min. Bake: 65 min.
- 1 pound uncooked bulk pork sausage
- 2 cups 4% cottage cheese
- 1 package (8 ounces) manicotti shells
- 1 jar (24 ounces) marinara sauce
- 1 cup 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.
Nutrition Facts2 pieces : 489 calories, 24g fat (10g saturated fat), 59mg cholesterol, 1232mg sodium, 41g carbohydrate (12g sugars, 3g fiber), 27g protein.
May 16, 2018
I made this last night for dinner. It was delish! I followed everyone else and used ricotta cheese instead. The longest part was filling the shells. My hubby loved it. I put some marinara sauce on bottom on pan so the shells wouldn't stick. I also used hot sausage instead of regular sausage so it was zippy ! try it out!!!
Feb 22, 2018
I used the Italian sausage and cottage cheese then mozzarella for topping. Followed the recipe and baked as written. My manicotti shells didn't seem totally cooked, like a little tough. I think I'll stick with cheese manicotti and pre-cook the shells from now on.
May 15, 2017
This is very good. I used Italian sausage and spaghetti sauce instead of sausage and marinara sauce. So easy to put together and so very good!
May 1, 2017
I made almost as written. I added some sauteed onion, 1/2 cup grated Parmesan, and dried basil to the filling. I used a ziplock with a small corner cut out to fill the shells and that worked great. A little sauce on the bottom of the baking dish ( I bought Classico Cabernet marinara), baked 60 minutes would do 55 next time, then added cheese (more than called for plus parm), 10 more minutes...great flavor! Also, I used half mild and half hot Italian sausage....lots of flavor!! One problem, the filling wants to slide out of the shells when eating...
Mar 15, 2017
This recipe was very easy to make the only thing I would perhaps edit is that it says in the directions the prep is only 15 minutes, it took me about a 1/2 hour to stuff them but I could just be slow. Also I used a box and a 1/2 of shells. I did exactly like the recipe said and I also swapped some with an alfredo sauce that was amazing. I will definitely use this again. My family and I loved it.
Nov 7, 2016
Even my kids love this and so simple to make! I would have given a 5 but I do like it better with ricotta cheese instead. I always serve with a fresh steamed broccoli!! I have also made this for gatherings as I find it easier and cheaper than lasagna.
Oct 12, 2016
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!
Oct 9, 2016
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
Sep 15, 2016
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!!
Sep 11, 2016
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.
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