Description
This Italian Sausage Manicotti recipe is a comforting baked pasta dish featuring tender manicotti shells filled with a savory mixture of Italian sausage, ricotta, spinach, and fresh herbs. Baked in a rich marinara sauce and topped with melted mozzarella, it’s perfect for a hearty family dinner or special occasion.
Ingredients
Scale
Pasta
- 14 manicotti pasta shells
Filling
- 1 lb Italian sausage
- 16 ounces ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 2 tablespoons fresh basil, minced
- 1/2 cup frozen spinach, thawed and drained
- 1 egg
- 5 garlic cloves, finely minced
- 1 sweet onion, diced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
Sauce and Garnish
- 24 ounces marinara sauce
- Basil leaves for garnish
Instructions
- Cook the Pasta: Boil the manicotti pasta in salted water for about 5 minutes until just tender. Drain well and set aside. Prepare the spinach by wrapping it in a paper towel and squeezing out all excess moisture to prevent sogginess in the filling.
- Cook the Sausage: In a skillet over medium heat, cook the Italian sausage until no longer pink. Drain the fat carefully to keep the filling from becoming greasy.
- Sauté Onion and Garlic: Add the diced onion and minced garlic to the sausage in the skillet. Cook for 2 to 3 minutes until the onion softens and becomes translucent. Remove from heat and allow the mixture to cool slightly.
- Preheat the Oven: Set your oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with cooking spray and set aside.
- Prepare the Filling: In a small bowl, combine the ricotta cheese, egg, Italian seasoning, thawed spinach, minced fresh basil, kosher salt, black pepper, and the cooled sausage mixture. Stir well to mix all ingredients thoroughly.
- Fill a Piping Bag: Transfer the filling mixture into a piping bag to make filling the manicotti shells easier and neater. Pour marinara sauce evenly into the prepared baking dish.
- Fill the Manicotti Shells: Carefully pipe the filling into each cooked manicotti shell. Place the filled shells in a single layer on top of the marinara sauce in the baking dish.
- Top and Bake: Sprinkle the shredded mozzarella cheese evenly over the arranged manicotti. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Remove the baked manicotti from the oven and garnish with fresh basil leaves before serving. Enjoy a warm, satisfying Italian meal.
Notes
- Be sure to drain the spinach thoroughly to avoid a watery filling.
- Use mild or spicy Italian sausage depending on your heat preference.
- You can prepare the filling a day ahead and refrigerate for better flavor integration.
- Make sure not to overcook the manicotti shells in boiling water as they will cook more in the oven.
- Covering the dish while baking helps the pasta to steam and soften perfectly.
