simple sausage manicotti

Name: Simple Sausage Manicotti
Prep time: 25 min
Cook time: 45 min
Yield: 6
Cuisine: Italian
Ingredients: 18 manicotti shells, uncooked; 1 1/2 pound(s) bulk italian sausage; 1 egg, beaten; 2 cup(s) mozzarella cheese, shredded (i use an italian blend); salt and pepper, to taste; 1 teaspoon(s) minced garlic, optional; 1 teaspoon(s) onion powder, optional; 24 ounce(s) prego spaghetti sauce (your favorite flavor); 1/4 cup(s) parmesan or roman cheese, shredded (i used an italian blend)

20 Pinches 1 Photo

Vicki Butts (lazyme)

Grapeview, WA

Updated on Feb 24, 2022

I really like this recipe. First off.....it 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.

Rate

prep time 25 Min

cook time 45 Min

method Bake

yield 6 serving(s)

Ingredients

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

How To Make simple sausage manicotti

Step 1

Preheat oven to 350F.

Step 2

Combine raw sausage, egg, cheese, salt and pepper, garlic and onion powder.
Step 3

Fill UNCOOKED manicotti with the meat mixture. I use a long iced tea spoon to stuff the tube which works pretty well.
Step 4

Spread approximately 1/4 - 1/2 cup of spaghetti sauce in bottom of two 13x9 pans.
Step 5

Arrange the filled manicotti in each pan in a single layer.
Step 6

Pour the remaining sauce over the manicotti.
Step 7

Sprinkle with Parmesan or Romano and any leftover mozzarella cheese you have remaining.
Step 8

If you have any leftover meat mixture left, crumble it over the manicotti and sauce.
Step 9

Cover with aluminum foil and bake at 350F for 45 minutes or until shells are soft and the sausage is thoroughly cooked.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes