Manicotti sounds fancy. It’s just stuffed pasta. And it’s spectacular.
Jumbo shells. Savory Italian sausage. Creamy ricotta. Topped with marinara and melted mozzarella. 45 minutes. No rolling. No layering. Just fill, bake, eat.
Serves 6-8.
Step-by-Step Instructions
1
1
Preheat and Cook Pasta
- Preheat oven to 375°F (190°C).
- Cook manicotti shells according to package directions until al dente. Drain and rinse with cold water.
2
2
Cook the Sausage
- In a skillet, cook Italian sausage over medium heat until browned (5-7 minutes). Break into small pieces. Drain fat. Cool slightly.
3
3
Make the Filling
- In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, garlic, parsley, salt, pepper, and cooked sausage. Mix well.
4
4
Stuff the Shells
- Spread 1 cup marinara sauce in a 9×13 baking dish.
- Pipe or spoon filling into each manicotti shell. Place in dish.
- Top with remaining marinara sauce and remaining 1 cup mozzarella.
5
5
Bake and Serve
- Cover with foil. Bake 20 minutes. Uncover. Bake 10 more minutes until bubbly and golden.
- Let rest 5 minutes. Serve hot.
Summary
Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes
Yield: 6-8 servings
Difficulty: Easy
Storage Notes
Fridge:
Store leftovers for 4 days. Tastes even better day 2.
Reheat:
Oven at 350°F for 15 minutes. Microwave for 2 minutes.
Freezer Friendly:
Assemble (don’t bake). Freeze for 3 months. Bake from frozen at 375°F for 45-50 minutes.
Pro Tip:
- Use a piping bag or zip-top bag with corner snipped to fill shells easily.
