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Sausage Mushroom Manicotti

Total Time

Prep: 20 min. Bake: 30 min.


7 servings

If you're tired of pasta with tomato sauce, try this version instead. A creamy sauce covering sausage-filled noodles makes it hard to resist. —Kathy Taipale, Iron River, Wisconsin


  • 1 package (8 ounces) manicotti shells
  • 1 pound bulk Italian sausage
  • 1/2 cup thinly sliced green onions
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup sour cream
  • 1/4 teaspoon pepper
  • SAUCE:
  • 1 can (5 ounces) evaporated milk
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 tablespoon minced fresh parsley
  • 2 cups shredded part-skim mozzarella cheese, divided


  1. Cook manicotti shells according to package directions. Meanwhile, in a skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, saute onions and garlic in butter until tender. Add mushrooms; heat through. Drain shells and set aside.
  2. Transfer mushroom mixture to a bowl; stir in the sausage, soup, sour cream and pepper. Stuff into manicotti shells. Place in a greased 13x9-in. baking dish.
  3. For sauce, in a saucepan, heat the milk, mushrooms and parsley. Remove from the heat; add 1-1/2 cups cheese, stirring until melted. Pour over stuffed shells.
  4. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.

Nutrition Facts

1 cup: 449 calories, 26g fat (13g saturated fat), 79mg cholesterol, 949mg sodium, 33g carbohydrate (5g sugars, 3g fiber), 21g protein.

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