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Easy Sausage Manicotti Bake

This Easy Sausage Manicotti Bake is a simplified twist on the classic Italian-American dish. Large manicotti pasta tubes are stuffed with a savory mix of Italian sausage, ricotta, mozzarella, and Parmesan cheese. Baked in a flavorful marinara sauce and topped with melty cheese, it’s a hearty and crowd-pleasing meal.

  • Total Time: 55-60 minutes
  • Yield: 6 servings

Ingredients

For the Filling:

  • 1 pound Italian sausage: Choose mild, hot, or a mix depending on your spice preference. For a vegetarian option, use a plant-based sausage alternative.
  • 15 ounces ricotta cheese: Full-fat ricotta gives the richest flavor, but part-skim works too.
  • 1 large egg: Helps bind the filling together.
  • 1/2 cup shredded mozzarella cheese: Adds gooey, cheesy goodness.
  • 1/4 cup grated Parmesan cheese: Provides a salty, savory boost.
  • 1/2 teaspoon dried Italian seasoning: Enhances the flavor profile.
  • 1/4 teaspoon salt: Balances the flavors.
  • 1/4 teaspoon black pepper Adds a touch of warmth.

For the Baking Dish:

  • 12 manicotti shells: Look for uncooked shells for this recipe. Gluten-free manicotti is available for dietary restrictions.
  • 1 (24-ounce) jar marinara sauce: Use your favorite store-bought brand or try a homemade version.
  • 1 cup shredded mozzarella cheese: For a bubbly, cheesy topping.
  • 1/4 cup grated Parmesan cheese: For extra flavor on top.

Dietary Alternatives

  • Gluten-free: Substitute gluten-free manicotti pasta shells.
  • Dairy-free: Omit the cheeses or use dairy-free alternatives, including vegan ricotta and plant-based cheeses.
  • Vegetarian: Use plant-based sausage and dairy-free cheeses.
  • Spice-sensitive: Opt for mild Italian sausage or adjust spices to your liking.

Instructions

Step 1: Cook the Pasta

  • Bring a large pot of salted water to a boil. A good rule of thumb is one tablespoon of salt for every gallon of water.
  • Add the manicotti shells. Cook for about 2 minutes less than the package directions suggest for al dente. You want the pasta slightly undercooked since it will finish baking in the oven.
  • Carefully drain the cooked manicotti shells. Rinse them with cool water to stop the cooking process and set aside.

Tip for Perfect Pasta: Don’t overcook your pasta! It should be firm but pliable for easy filling. Rinsing after cooking prevents the shells from sticking together.

Step 2: Make the Sausage Filling

  • Brown the Italian sausage in a large skillet over medium heat. Break it up with a spoon as it cooks. Drain off any excess grease.
  • In a large bowl, combine the cooked sausage, ricotta cheese, egg, ½ cup mozzarella cheese, ¼ cup Parmesan cheese, Italian seasoning, salt, and pepper. Mix thoroughly.

Step 3: Fill the Manicotti

  • Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
  • Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
  • Fill each manicotti shell with the sausage and cheese mixture. You can spoon the filling in or use a piping bag or a large resealable plastic bag (snip off one corner to pipe).
  • Arrange the stuffed shells in the prepared baking dish.

Step 4: Assemble and Bake

  • Top the manicotti with the remaining marinara sauce.
  • Sprinkle 1 cup mozzarella cheese and ¼ cup Parmesan cheese over the sauce.
  • Cover the dish with aluminum foil. Bake for 20 minutes.
  • Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly browned.

Tip for Perfect Pasta: Test one manicotti shell before serving. It should be tender and cooked through, with a slightly firm bite.

Step 5: Rest and Serve

  • Allow the manicotti to rest for about 5-10 minutes before serving. This helps the filling set and makes for easier slicing.
  • Serve hot and enjoy!

Tip for Perfect Pasta: If you find your pasta shells tearing easily, they were likely overcooked. Aim for slightly underdone in the initial boiling!

Notes

  • Make-ahead: Assemble the manicotti bake entirely and refrigerate for up to 24 hours before baking.
  • Gluten-free: Substitute gluten-free manicotti pasta shells.
  • Dairy-free: Omit the cheeses or use dairy-free alternatives, including vegan ricotta and plant-based cheeses.
  • Vegetarian: Use plant-based sausage and dairy-free cheeses.
  • Spice level: Adjust the spice level to your preference by choosing mild or hot Italian sausage.
  • Author: Juana M. Benedict
  • Prep Time: 20 minutes
  • Cook Time: 35-40 minutes
  • Category: Entree
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 2 stuffed manicotti shells
  • Calories: 450
  • Sugar: 5g
  • Sodium: 800mg
  • Fat: 25g
  • Saturated Fat: 10g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 75mg