Real Recipes From Real Home Cooks ®

simple sausage manicotti

a recipe by
Vicki Butts (lazyme)
Grapeview, WA

I really like this recipe. First tastes good. Since it makes a lot, you can make it ahead and freeze it all, or in batches for quick dinners later. I especially like that you stuff uncooked shells. Many times when I try to stuff cooked shells they end up torn and I end up tossing some of them.

serves 6
prep time 25 Min
cook time 45 Min
method Bake

Ingredients For simple sausage manicotti

  • 18
    manicotti shells, uncooked
  • 1 1/2 lb
    bulk italian sausage
  • 1
    egg, beaten
  • 2 c
    mozzarella cheese, shredded (i use an italian blend)
  • salt and pepper, to taste
  • 1 tsp
    minced garlic, optional
  • 1 tsp
    onion powder, optional
  • 24 oz
    prego spaghetti sauce (your favorite flavor)
  • 1/4 c
    parmesan or roman cheese, shredded (i used an italian blend)

How To Make simple sausage manicotti

  • 1
    Preheat oven to 350F.
  • 2
    Combine raw sausage, egg, cheese, salt and pepper, garlic and onion powder.
  • 3
    Fill UNCOOKED manicotti with the meat mixture. I use a long iced tea spoon to stuff the tube which works pretty well.
  • 4
    Spread approximately 1/4 - 1/2 cup of spaghetti sauce in bottom of two 13x9 pans.
  • 5
    Arrange the filled manicotti in each pan in a single layer.
  • 6
    Pour the remaining sauce over the manicotti.
  • 7
    Sprinkle with Parmesan or Romano and any leftover mozzarella cheese you have remaining.
  • 8
    If you have any leftover meat mixture left, crumble it over the manicotti and sauce.
  • 9
    Cover with aluminum foil and bake at 350F for 45 minutes or until shells are soft and the sausage is thoroughly cooked.
  • 10
    Notes: I like to make these and freeze them (before adding the sauce and baking them). Then I have plenty in the freezer for a quick weeknight dinner later and can grab just what I want. I add the Prego and garnish with the Parmesan on cooking day.

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