Sausage Stuffed Manicotti
You can enjoy your very own sausage and cheese-filled manicotti at home, perfect for a filling family meal after a hard day.
Servings: 8
Calories: 346kcal
Ingredients
Manicotti Filling
- 3 mild Italian sausages (or spicy if preferred)
- ⅛ teaspoon nutmeg
- 1 cup ricotta cheese
- 1 10 oz frozen spinach (thawed and all liquid squeezed out)
- ½ cup grated Parmesan Cheese
- 1 large egg (lightly beaten)
- pinch salt
- 8 manicotti shells
- 1 16 oz jar Four Cheese Pasta Sauce
Topping
- 1 cup Shredded Mozzarella Cheese
- Minced Fresh Parsley if desired
Instructions
- Preheat the oven to 375°F. Get out a 9x13 pan and set aside.
- In a medium saucepan on medium high heat add the sausage meat removing it from the casings. Discard the casings. Fry the sausage meat until no pink remains and it is cooked through about 4-6 minutes. Remove from heat.
- Add the nutmeg and ricotta cheese to the meat. Stir to combine.
- Ensure all the water is squeezed out of the spinach and add that to the sausage mix along with the Parmesan cheese a pinch of salt and egg.
- Get your 9x13 pan and pour 1/2 of the tomato sauce in the bottom of the pan.
- Fill the pasta shells tight with the sausage mix all the way to the ends. Arrange the manicotti on top of the sauce and pour the remaining sauce over top. Cover the pan with aluminum foil tightly.
- Bake for 50 minutes. Remove from the oven the pasta should be tender soft. Sprinkle the shredded mozzarella cheese evenly over the top. Return to oven uncovered for 10 more minutes.
- Remove from the oven and let rest for 5 minutes before serving.
- Garnish with fresh parsley and a slice of garlic toast.
Nutrition
Calories: 346kcal | Carbohydrates: 16g | Protein: 19g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 87mg | Sodium: 567mg | Potassium: 328mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4483IU | Vitamin C: 3mg | Calcium: 250mg | Iron: 2mg