Italian Sausage Manicotti

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Italian Sausage Manicotti- The classic pasta dish with a handy shortcut! Perfect for busy weeknights or lazy weekends, this dish combines mozzarella cheese, manicotti shells and zesty Italian sausage for a satisfying meal that will leave everyone at the table craving for more.

Manicotti is something my mom made quite a bit.  However, her version seemed to take her all afternoon to make.  While it was delicious, I just didn't have the patience to make the traditional manicotti.  Plus, my family are not a fan of ricotta cheese.  

So, I omit it and use mozzarella string cheese as a quick and easy shortcut!

Ingredients Needed

• Manicotti shells
• Italian sausage (spicy or mild) 
• Crushed tomatoes
• Tomato paste
• Dried Spices: garlic, onion, basil, oregano, salt & pepper
• Mozzarella string cheese
• Shredded Italian blend cheese

• Pin it for Later

String Cheese?

Yep.  See an example here. 

Do I Have to Use Italian Sausage?

No. If desired, you can use ground beef, ground turkey or a meatless option.  You can also omit a protein all together and only use the sauce. 

Can I Freeze This?

• Yes.  If desired, you can freeze this before baking.  Simply prepare as noted in the recipe, with the exception of the shredded cheese topping  ( use a freezer safe baking dish!) and cover tightly with foil or a lid.  Place in the freezer for future use.  It will be good for a couple of months.  
• When you are ready to eat, defrost it to room temp and bake as noted in the recipe.  If you bake it while it is still frozen or even partially frozen, you will have to increase your baking time.  

Tips

• After making/draining your manicotti shells, do your best to space the cooked shells apart from each other.  After making, they can stick together easily. 
• Want to split up your recipe? You can divide this into 2- 8 or 9 inch baking pans.  Eat one for dinner and freeze the other pan for a future dinner.  See above for freezing instructions. 

linking up and weekend potluck 

Italian Sausage Manicotti

By Erin

Prep: 45 mins Cook: 30 mins Yield: 12 manicotti

Ingredients

Pasta & Cheeses:

• 12 manicotti shells
• 12 mozzarella string cheese sticks
• 1 cup shredded mozzarella cheese

Sausage & Red Sauce:

• 1 lb bulk Italian sausage
• 28 oz crushed tomatoes
• 6 oz tomato paste
• 2 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste preference

Instructions

1. Preheat and Prep: Preheat your oven to 350°F. Grease a 9x13-inch baking dish (or line it with foil and spray the foil with non-stick cooking spray).
2. Cook the Pasta: Prepare the manicotti noodles according to the package instructions. Drain and set aside carefully. Keep the noodles separated from one another on a tray or parchment paper to prevent them from sticking together.
3. Brown the Meat: In a large skillet, brown the Italian sausage over medium-high heat, breaking it up into crumbles as it cooks. Once it is completely cooked through and no longer pink, drain the fat and wipe out the excess from the skillet. Return the cooked sausage to the pan.
4. Simmer the Sauce: Pour the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper into the skillet with the cooked sausage. Stir until completely combined. Simmer over medium heat for about 5 minutes, then remove from the heat.
5. Assemble the Dish: Spread exactly half of your prepared meat sauce into the bottom of the prepared 9x13 baking dish. Slide one whole piece of mozzarella string cheese inside each cooked manicotti shell. Arrange the stuffed shells in a single layer on top of the sauce base.
6. Top and Bake: Pour the remaining half of the meat sauce evenly over the top of the stuffed manicotti shells. Cover the dish with foil and bake for 25 minutes. Remove from the oven, uncover, and sprinkle the shredded mozzarella cheese evenly across the top. Return to the oven uncovered for an additional 5 minutes, or until the cheese is melted and bubbling.
7. Rest and Serve: Allow the dish to sit and rest for about 15 minutes before slicing and serving so the internal cheese sets nicely.