Italian Sausage & Cheese Baked Manicotti
Feb 8, 2023 23:40:11 GMT -5
Post by PurplePuppy on Feb 8, 2023 23:40:11 GMT -5
Italian Sausage & Cheese Baked Manicotti
Yield: 6-8 Servings
Author: Mandy Rivers | South Your Mouth
Prep Time: 20 Min
Cook Time: 50 Min
Total Time: 1 hr 10 Min
INGREDIENTS
8 oz. manicotti pasta tubes
1.25 lbs. Italian sausage
1 onion, finely diced
2 cups chopped fresh spinach
8 oz. mozzarella, shredded (divided)
3/4 cup freshly grated parmesan cheese (divided)
1 egg, slightly beaten
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 24-oz jar spaghetti sauce
INSTRUCTIONS
Cook manicotti in liberally salted water per manufacturer’s instructions (see notes below).
Meanwhile, remove casings from Italian sausage (if applicable) then cook and crumble sausage and onion in a large skillet until sausage is cooked through and browned. Add spinach then continue cooking for a few minutes or until spinach is wilted. Drain skillet if necessary.
Remove sausage mixture from heat and allow to cool for 5 minutes. Add 1 cup shredded mozzarella, 1/2 cup grated parmesan, egg, garlic powder, salt and pepper then mix well.
Spray a 13x9 baking dish with cooking spray (or rub with olive oil). Spread 1/2 cup spaghetti sauce in the bottom of the dish.
Drain manicotti well then stuff each tube with meat mixture. Place stuffed manicotti in baking dish (I did one row down the middle then 4 tubes along the sides). If you have any of the meat mixture left over, just tuck it into the corners and/or crumble on top of the manicotti. Cover manicotti with remaining sauce, cover tightly with aluminum foil then bake at 375 degrees for 30 minutes or until sauce is bubbly.
Remove aluminum foil then top dish with remaining mozzarella and parmesan. Continue baking, uncovered, for 20 minutes or until cheese is melted and lightly golden.
Let dish rest 15 minutes before serving. Garnish with fresh chopped parsley if desired.
NOTES
If you’re baking the manicotti immediately, boil the pasta for the entire time recommended per the manufacturer’s instructions. If you’ll be assembling this the day before cooking (or more than 2 hours), boil pasta 2 minutes less than the manufacturer’s instructions.
Feel free to use frozen spinach or to omit it altogether. If using frozen, use 1 10-oz box then thaw and drain very well.
I prefer spicy Italian sausage but regular or sweet are great too.
One 8-oz ball of mozzarella yields approximately 2 cups shredded cheese.
link
Yield: 6-8 Servings
Author: Mandy Rivers | South Your Mouth
Prep Time: 20 Min
Cook Time: 50 Min
Total Time: 1 hr 10 Min
INGREDIENTS
8 oz. manicotti pasta tubes
1.25 lbs. Italian sausage
1 onion, finely diced
2 cups chopped fresh spinach
8 oz. mozzarella, shredded (divided)
3/4 cup freshly grated parmesan cheese (divided)
1 egg, slightly beaten
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 24-oz jar spaghetti sauce
INSTRUCTIONS
Cook manicotti in liberally salted water per manufacturer’s instructions (see notes below).
Meanwhile, remove casings from Italian sausage (if applicable) then cook and crumble sausage and onion in a large skillet until sausage is cooked through and browned. Add spinach then continue cooking for a few minutes or until spinach is wilted. Drain skillet if necessary.
Remove sausage mixture from heat and allow to cool for 5 minutes. Add 1 cup shredded mozzarella, 1/2 cup grated parmesan, egg, garlic powder, salt and pepper then mix well.
Spray a 13x9 baking dish with cooking spray (or rub with olive oil). Spread 1/2 cup spaghetti sauce in the bottom of the dish.
Drain manicotti well then stuff each tube with meat mixture. Place stuffed manicotti in baking dish (I did one row down the middle then 4 tubes along the sides). If you have any of the meat mixture left over, just tuck it into the corners and/or crumble on top of the manicotti. Cover manicotti with remaining sauce, cover tightly with aluminum foil then bake at 375 degrees for 30 minutes or until sauce is bubbly.
Remove aluminum foil then top dish with remaining mozzarella and parmesan. Continue baking, uncovered, for 20 minutes or until cheese is melted and lightly golden.
Let dish rest 15 minutes before serving. Garnish with fresh chopped parsley if desired.
NOTES
If you’re baking the manicotti immediately, boil the pasta for the entire time recommended per the manufacturer’s instructions. If you’ll be assembling this the day before cooking (or more than 2 hours), boil pasta 2 minutes less than the manufacturer’s instructions.
Feel free to use frozen spinach or to omit it altogether. If using frozen, use 1 10-oz box then thaw and drain very well.
I prefer spicy Italian sausage but regular or sweet are great too.
One 8-oz ball of mozzarella yields approximately 2 cups shredded cheese.
link