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Manicotti With Sausage

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This Manicotti With Sausage is a comforting Italian-American dinner filled with savory Italian sausage, creamy ricotta, mozzarella, Parmesan, and spinach. The stuffed pasta shells are baked in marinara sauce until bubbly, cheesy, and golden.

Ingredients

  • 24 ounces marinara pasta sauce, divided
  • 12 manicotti shells
  • 1 pound Italian sausage
  • 2 cups whole-milk ricotta cheese
  • 1½ cups shredded mozzarella cheese, divided
  • ¼ cup grated Parmesan cheese
  • 1½ cups fresh spinach, chopped
  • 1 large egg, lightly beaten
  • 1 teaspoon dried oregano
  • 2 teaspoons basil
  • ½ teaspoon minced garlic
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Zest of 1 large lemon, optional

Instructions

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and spread about 1 cup of marinara sauce over the bottom.
  2. Cook the manicotti shells according to the package directions until just tender. Drain and let them cool slightly.
  3. In a large skillet over medium heat, cook the Italian sausage until browned and fully cooked. Drain any excess grease and set aside to cool slightly.
  4. In a large bowl, combine the ricotta, 1 cup mozzarella, Parmesan, chopped spinach, beaten egg, oregano, basil, garlic, salt, pepper, and optional lemon zest. Stir in the cooked sausage until evenly combined.
  5. Carefully fill each manicotti shell with the sausage and cheese mixture.
  6. Arrange the stuffed manicotti in the prepared baking dish. Spoon the remaining marinara sauce evenly over the shells and sprinkle with the remaining mozzarella cheese.
  7. Cover the dish tightly with foil and bake for 30 minutes.
  8. Remove the foil and bake for another 10–15 minutes, until the cheese is melted and bubbling.
  9. Let the manicotti rest for 5 minutes before serving.

Notes

  • Manicotti packages can contain 12–14 shells; you may have a little filling left depending on shell size.
  • Do not overcook the pasta shells because they will continue cooking in the oven.
  • A piping bag or small spoon makes filling the manicotti easier.
  • Use mild or hot Italian sausage depending on your preference.
  • Fresh spinach can be replaced with thawed and well-drained frozen spinach.
  • The lemon zest is optional but adds a fresh flavor to the creamy filling.

Find it online: https://ayoubrecipe.com/manicotti-with-sausage/