I call this my weeknight win because the manicotti recipe delivers rich comfort with little fuss. I brown mild Italian sausage, stir a creamy ricotta mix, and spoon it all into soft tubes. The pan lands in the oven, and the kitchen smells like a tiny trattoria run by your favorite aunt. Friends ask me for swaps, so I tested a chicken manicotti recipe for lighter nights and a meat manicotti recipe for extra protein fans. When I crave cream, I use a smooth alfredo manicotti recipe. When I am short on time, I reach for my easy stuffed manicotti recipe. Ricotta stays the heart of it, so I keep a go to stuffed manicotti recipe ricotta that never lets me down. I lean on mild italian sausage recipes when the crowd wants that cozy flavor without too much heat. The method stays simple. Fill, cover, bake, and eat. The shells stay tender, the cheese pulls, and every bite feels like home. If your spoon sneaks into the pan before dinner, I get it. Mine does too.
Table of Contents
- 1) Key Takeaways
- 2) Easy Italian Sausage and Cheese Baked Manicotti Recipe
- 3) Ingredients for Italian Sausage and Cheese Baked Manicotti
- 4) How to Make Italian Sausage and Cheese Baked Manicotti
- 5) Tips for Making Italian Sausage and Cheese Baked Manicotti
- 6) Making Italian Sausage and Cheese Baked Manicotti Ahead of Time
- 7) Storing Leftover Italian Sausage and Cheese Baked Manicotti
- 8) Try these pasta dinners next!
- 9) Italian Sausage and Cheese Baked Manicotti
- 10) Nutrition
1) Key Takeaways
I am Linda from Cook Daily Recipe and I love this dish for how it fits a busy night. The method stays short and smart. Brown sausage, stir creamy ricotta, fill shells, and slide the pan into the oven. The result tastes like a trattoria yet the work feels calm. My family calls it the manicotti recipe that never fails. I call it dinner that does not bite back.
The first fork meets tender pasta, warm cheese, and a bright tomato base. Each bite pulls a string of mozzarella that makes kids grin. I keep the seasoning simple so the sausage leads. The pan cleans easy and the leftovers reheat well which helps on school nights.
The manicotti recipe gives room for play. I swap in turkey sausage when I need a lean plate. I fold in spinach when I need greens. I switch to a blush sauce with a splash of cream when the table asks for something cozy. The core stays the same and the win stays steady.
2) Easy Italian Sausage and Cheese Baked Manicotti Recipe
I keep this easy because I like a calm cook. I set the pot for shells while I brown sausage in a skillet. I mix ricotta with egg, parsley, and a touch of garlic. Then I stir in part of the cheese so the filling stays thick and smooth. The whole flow reads like a note to myself. Keep it simple, keep it good. This is my everyday manicotti recipe and it saves the evening twice a week.
When I crave a lighter lane I use ground chicken and make a creamy yet lighter pan. That turn gives me a gentle chicken take without losing comfort. On nights when I want a fast move, I reach for jarred marinara that I perk with a little garlic. The sauce hugs the shells and keeps the bake from drying out.
My last easy trick lives with the tools. I load the filling into a zip bag, snip a corner, and pipe it into the shells. Less mess, faster work, happier cook. That small move turns this into the easy manicotti recipe friends ask me to share.
3) Ingredients for Italian Sausage and Cheese Baked Manicotti
Manicotti shells The large tubes hold a good scoop and bake up tender when cooked just shy of done.
Mild Italian sausage I use links with the casing removed or bulk. The mellow spice works with kids and still brings big flavor.
Ricotta This gives the creamy base and binds the filling. Whole milk ricotta tastes richer and bakes smoother.
Mozzarella I shred it fresh so it melts in soft strings and browns in little golden spots on top.
Parmesan A sharp hit that lifts the cheese mix and adds a salty finish on the crust.
Egg One egg tightens the ricotta so the filling keeps shape and slices clean.
Parsley Fresh parsley brightens the filling and adds a gentle green bite.
Garlic and onion powder These bring steady flavor from pantry staples with no chopping.
Marinara A good jar or a quick stovetop batch sets the base and bathes the pasta during the bake.
Cream optional A small splash turns the sauce into a blush that tastes lush and cozy.
4) How to Make Italian Sausage and Cheese Baked Manicotti
Step one Heat and prep I set the oven to three hundred seventy five. I oil a baking dish so the sauce does not stick. I bring a pot of salted water to a steady boil.
Step two Cook shells I drop the manicotti and cook until tender firm. I drain and spread them on a tray so they cool and do not tear.
Step three Brown sausage I break the sausage into small bits in a skillet. I cook until browned then drain on a plate. The pan smell tells me I am on track.
Step four Mix filling In a bowl I stir ricotta, half the mozzarella, part of the parmesan, egg, parsley, garlic powder, onion powder, salt, and pepper. The mix should feel thick and smooth.
Step five Make sauce I warm a spoon of oil with garlic, then I pour in marinara. For a blush I add a little cream. I let it bubble for a short bit.
Step six Assemble I spread sauce in the dish. I pipe filling into each shell and nest them in one snug layer. I blanket with more sauce and the rest of the cheese.
Step seven Bake and rest I cover with foil and bake until hot. I uncover to brown the top. I let the pan sit for ten minutes so slices hold.
5) Tips for Making Italian Sausage and Cheese Baked Manicotti
I keep the pasta just shy of done so the oven finishes it. Overcooked shells split and lose filling. A quick ice bath helps when I need to work slow. That small step protects the manicotti recipe on busy nights.
I shred cheese from a block. Pre shredded works in a pinch yet fresh melt feels silkier. I also season the filling and the sauce so the flavor stacks. Little layers make a simple bake taste big.
I use a zip bag to fill. I set the bag in a tall glass which frees both hands. I snip a corner and pipe. Less fuss, neat shells, faster clean up. For a classic manicotti recipe look, I wipe stray sauce from the pan rim before it goes in the oven.
6) Making Italian Sausage and Cheese Baked Manicotti Ahead of Time
I often build the dish in the morning. I cover and chill the pan. When dinner nears I pull it out while the oven heats. I add five to ten minutes to the bake so the center warms through. This plan saves me on soccer days and keeps the easy manicotti recipe in rotation.
The filling holds well overnight, so you can mix it the day before and keep it in a sealed container. The shells can be cooked and chilled as well. Toss them with a light coat of oil so they do not stick together in the fridge.
If you like freezer meals, wrap the unbaked pan tightly and freeze for up to two months. Thaw in the fridge and bake as written. For a baked then frozen option, cool slices, wrap, and freeze. Reheat gently and the baked manicotti recipe still tastes fresh.
7) Storing Leftover Italian Sausage and Cheese Baked Manicotti
Leftovers live well for three to four days in a sealed box. I spoon a little extra sauce on top before I chill them. That keeps the pasta from drying. The next day lunch tastes as good as dinner did.
For the microwave I cover the plate with a vented lid so steam softens the pasta and keeps the cheese glossy. For the oven I warm slices at three hundred in a small dish with a bit of sauce until hot.
For the freezer I wrap individual pieces so I can grab one at a time. I label the date so I do not lose track. A quick thaw in the fridge sets me up for a fast meal when the week gets crowded.
8) Try these pasta dinners next!
9) Italian Sausage and Cheese Baked Manicotti
Manicotti Recipe Italian Sausage and Cheese Baked Manicotti
Ingredients
For the Filling
- 16 ounces ricotta cheese
- 2 cups shredded mozzarella cheese divided
- 1 cup grated parmesan cheese divided
- 1 large egg
- 1 tablespoon fresh parsley chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 pound mild Italian sausage casings removed cooked and drained
For the Sauce
- 3 cups marinara sauce
- 1 cup heavy cream optional for a blush sauce
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 0.5 teaspoon crushed red pepper optional
For Assembly
- 12 manicotti shells
- Olive oil spray
- Extra parsley for serving
Instructions
Prep
- Heat oven to 375 F. Lightly oil a 9 by 13 baking dish.
- Cook manicotti shells in salted water until very al dente then drain and cool on a tray.
- Brown the sausage in a skillet with a little oil. Break it into small bits. Drain well and let it cool.
Make the Filling
- In a bowl mix ricotta, 1.5 cups mozzarella, 0.5 cup parmesan, egg, parsley, garlic powder, onion powder, salt, and pepper.
- Fold the cooled sausage into the cheese mix.
Make the Sauce
- Warm olive oil in a saucepan. Add garlic and cook until fragrant.
- Stir in marinara. For a blush sauce stir in heavy cream. Add crushed red pepper if you like heat. Simmer five minutes.
Assemble and Bake
- Spread one cup sauce in the baking dish.
- Spoon or pipe the filling into the manicotti shells and set them in the dish.
- Pour remaining sauce over the shells. Top with the remaining mozzarella and parmesan.
- Cover with foil and bake twenty minutes. Remove foil and bake fifteen to twenty minutes more until the cheese bubbles and the edges brown.
- Let rest ten minutes. Sprinkle parsley and serve.
10) Nutrition
One stuffed shell sits near four hundred eighty five calories with a good balance of protein, carbs, and fat. Sodium lands under one thousand milligrams when you pick a lower salt sauce. Add a green salad and dinner feels full and steady. For more ideas from Linda at Cook Daily Recipe visit the site at https://www.cookdailyrecipes.com for smart twists and simple wins.
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