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Manicotti with Spicy Sausage

Total Time

Prep: 30 min. Bake: 1 hour

Makes

8-10 servings

It's easy to fill the uncooked manicotti shells for this zesty pasta bake. I receive compliments on this hearty entree every time I serve it.

Ingredients

  • 1 pound bulk spicy Italian sausage
  • 1 can (28 ounces) crushed tomatoes
  • 1 jar (26 ounces) marinara sauce
  • 2 eggs, lightly beaten
  • 3 cups ricotta cheese
  • 3/4 cup grated Parmesan cheese
  • 1 can (4 ounces) chopped green chilies
  • 3 tablespoons minced fresh parsley
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 18 uncooked manicotti shells
  • 1/2 cup shredded part-skim mozzarella cheese

Directions

  1. In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, bring tomatoes and marinara sauce to a boil. Reduce heat; cover and simmer for 10 minutes.
  2. In a large bowl, combine the eggs, ricotta, Parmesan cheese, chilies, parsley, Italian seasoning, salt, garlic powder and pepper.
  3. Divide 2 cups of sauce between two greased 13-in. x 9-in. baking dishes. Stuff uncooked manicotti shells with cheese mixture. Place in prepared pans. Sprinkle with sausage; top with remaining sauce.
  4. Cover and bake at 375° for 50 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10 minutes longer or until cheese is melted and manicotti is tender. Let stand for 5 minutes before serving.

Nutrition Facts

1 each: 418 calories, 18g fat (9g saturated fat), 100mg cholesterol, 846mg sodium, 42g carbohydrate (11g sugars, 4g fiber), 24g protein.

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