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My classic manicotti is a reader favorite, so I wanted to make a version with a little more protein. Sausage is one of my favorite pasta add-ins, and it keeps this new Sausage Manicotti budget-friendly, hearty, cheesy, and so satisfying.
Dinner That Brings Everyone to the Table
- Cheesy, Saucy, & Satisfying: The perfect balance of tender pasta, savory sausage, and gooey melted cheese.
- Built for Sharing: Big flavor + baked cheesy goodness make it a recipe that both kids and adults can’t get enough of.
- Comfort Food Done Right: Rich, cheesy, and full of flavor! It’s even better served with garlic knots, a fresh salad, or a side of steamed asparagus for a complete meal.
Ingredients for Sausage Manicotti
- Slightly Undercook the Noodles. They’ll be easier to fill and hold their shape while baking. They’ll finish cooking in the oven.
- Control the Heat Level: Use mild or hot Italian sausage depending on your spice preference.
- Grate Your Own Cheese: Freshly grated cheese from a block melts better and adds the best flavor and texture.
How to Make Sausage Manicotti
If you’re craving comforting baked pasta with simple steps, this is it. The filling comes together fast, and stuffing the noodles is easier than you’d think, plus the cheesy payoff is so worth it.
- Cook the Manicotti Shells: Preheat the oven to 350ºF, then spray a 13 x 9-inch baking dish with nonstick cooking spray and set aside. Bring a large pot of salted water to a boil. Cook pasta 1-2 minutes less than the package directions specify. Drain and rinse under cold water.
- Cook the Sausage and Onions: Heat olive oil in a large pan over medium heat. Add Italian sausage, cook and crumble until no longer pink. Add onion and cook for 2-3 minutes, or until the onions begin to soften. Add minced garlic and cook for 30 seconds longer. Remove from the heat and set aside.
- Combine the Filling: To a large bowl, add ricotta cheese, egg, mozzarella cheese, parmesan cheese, basil, Italian seasoning, and salt and pepper to taste. Add the sausage mixture and stir to combine.
- Add Sauce Pan: Spread about 1 cup of the marinara sauce on the bottom of the baking dish.
- Stuff the Manicotti: Fill the noodles with the cheese mixture using a spoon or piping bag. Line the manicotti into an even layer.
- Bake: Cover with remaining sauce and sprinkle on the remaining mozzarella cheese. Bake your sausage manicotti for 25-30 minutes until the cheese is melted and bubbly. Garnish with fresh parsley if desired.
Alyssa’s Pro Tip
Use a Piping Bag: I like using a piping bag to fill the manicotti. It’s quick and easy. If you don’t have one, use a gallon-size ziplock bag and snip the corner.
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Preheat the oven to 350 degrees Fahrenheit. Spray a 13 x 9-inch baking dish with nonstick cooking spray and set aside.
Bring a large pot of salted water to a boil and cook 10 manicotti 1-2 minutes less than the package directions specify. Drain and rinse under cold water.
Heat 1 tablespoon olive oil in a large pan over medium heat. Add 1 pound Italian sausage, cook and crumble until no longer pink. Add ½ small diced onion and cook for 2-3 minutes, or until the onion begins to soften. Add 3 teaspoons minced garlic and cook for 30 seconds longer. Remove from the heat and set aside.
To a large bowl, add 15 ounces ricotta cheese, 1 large egg, 1.5 cups mozzarella cheese, ½ cup parmesan cheese, ¼ cup chopped basil, 2 teaspoons Italian seasoning, and salt and pepper to taste. Add the sausage mixture and stir to combine.
Stuff the manicotti with the cheese mixture using a spoon or piping bag.
Spread about 1 cup of the 1 (24-ounce) jar marinara sauce on the bottom of the baking dish. Line the manicotti into an even layer. Cover with remaining sauce and remaining 1.5 cups mozzarella cheese. Bake for 25-30 minutes until the cheese is melted and bubbly.
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Reheat: Heat in the microwave in 30-second increments until heated through.
- Freezer: This is a great recipe to freeze. Wrap the dish tightly and store it in the freezer for up to 3 months. You can bake the manicotti from frozen, just add about 20 minutes to the cook time.
- Make Ahead: This can be made up to 24 hours in advance and stored in the fridge until ready to bake.
Calories: 434kcalCarbohydrates: 15gProtein: 23gFat: 31gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.002gCholesterol: 105mgSodium: 667mgPotassium: 248mgFiber: 1gSugar: 1gVitamin A: 521IUVitamin C: 2mgCalcium: 341mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
More Stuffed Pasta Recipes to Try
Looking for more baked pasta goodness? These recipes are worth adding to your menu:
