Best Manicotti With Spicy Sausage Recipes

ITALIAN SAUSAGE MANICOTTI

Steps:

• Preheat oven to 350 degrees and grease a 9x13-inch baking dish.
• Cook and crumble Italian sausage in a large nonstick pan. Once you have it broken apart, add the onion. Cook until the sausage is no longer pink.
• Add garlic, Italian seasoning, and crushed red pepper flakes and cook 1 minute.
• Turn heat to low and add cream cheese. Stir until melted. Remove from heat.
• Let cool slightly and then stir in 3/4 cup of mozzarella cheese, ricotta cheese, and pepper.
• Stuff the mixture into the manicotti shells. You can either use a spoon or fork to push it in or you can transfer the mixture ot a large ziptop bag and snip the corner and pipe it in.
• Pour about 1/2 cup of sauce in the prepared baking dish and spread it evenly. Place the filled manicotti tubes on top of the sauce.Pour remaining sauce on top of manicotti.
• Cover and bake for 25 minutes.
• Sprinkle with remaining mozzarella cheese and Parmesan cheese. Bake uncovered for 10 more minutes.

MANICOTTI WITH ITALIAN SAUSAGE

Steps:

• Heat 2 tablespoons of oil in a large saucepot over medium heat. Cook the sausage, breaking it up into small pieces, until browned and caramelized, 8 to 10 minutes. Remove the sausage to a paper towel-lined plate and reserve for the filling.
• Add the remaining 2 tablespoons of oil to the pot and cook the onion until softened and translucent. Add the garlic and cook for 1 minute. Stir in the tomato paste and cook for 1 minute (the tomato paste will turn a deep maroon color). Add the crushed tomatoes, sugar, bay leaves, 1 1/2 teaspoons salt and a pinch of black pepper. Bring to a simmer, reduce the heat to low and cook for 30 minutes. Melt the butter into the sauce, remove the bay leaves and stir in 1/3 cup of basil. Remove the sauce from the heat and allow to cool to room temperature, 40 minutes.
• For the filling: mix together the ricotta, reserved sausage, the remaining 1/3 cup basil, 1 1/2 cups mozzarella, 1 1/2 cups Parmesan, 1 teaspoon salt and pepper to taste. Fold in 1 cup of the cooled tomato sauce. Place the filling in a large piping bag and refrigerate for 30 minutes.
• Preheat the oven to 375 degrees F.
• Bring a large pot of salted water to a boil. Cook the manicotti shells until they have softened slightly but still hold their tubular shape, 5 minutes.
• Pour half of the tomato sauce into a broiler-proof 9-by-13-inch baking dish. Fill each shell with the ricotta mixture. Place the filled shells in the baking dish. Pipe any extra filling along the ends of the shells in the dish. Top with the remaining tomato sauce and sprinkle the remaining 1 1/2 cups mozzarella and 1 cup Parmesan over the top. Cover the baking dish with foil and bake until the sauce begins to bubble, 40 minutes. Remove the dish from the oven, remove the foil and increase the oven to 425 degrees F. Put the manicotti back into the oven to bake until the cheese is browned and bubbling, about 10 minutes. Let cool slightly before serving.

MANDY RIVERS | SOUTH YOUR MOUTH

Steps:

• 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 do 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 30-35 minutes or until sauce is bubbly.
• Remove aluminum foil then top dish with remaining mozzarella and parmesan. Continue baking, uncovered, for 20-25 minutes or until cheese is melted and lightly golden.
• Let dish rest 15 minutes before serving. Garnish with fresh chopped parsley if desired.

SAUSAGE MANICOTTI

Steps:

• In a large bowl, combine sausage and cottage cheese. Stuff into uncooked manicotti shells. Place in a greased 13x9-in. baking dish. Top with marinara sauce. , Cover and bake at 350° for 55-60 minutes or until a thermometer inserted into the center of a shell reads 160°., Uncover; sprinkle with mozzarella cheese. Bake 8-10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving. Freeze option: Transfer individual portions of cooled manicotti to freezer containers; freeze. To use, partially thaw in refrigerator overnight. Transfer to a microwave-safe dish and microwave on high, stirring occasionally; add a little spaghetti sauce if necessary.

MANICOTTI WITH SPICY SAUSAGE

Steps:

• 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. In a large bowl, combine the eggs, ricotta, Parmesan cheese, chilies, parsley, Italian seasoning, salt , garlic powder, and pepper. Divide 2 cups of sauce between two GREASED 13-in. x 9-in.x 2-in. baking dishes. Stuff uncooked manicotti shells with cheese mix. Place in prepared pans. Top with remaining sauce. 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 5 minutes before serving.

MANICOTTI WITH SPICY SAUSAGE

Steps:

• 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. , In a large bowl, combine the eggs, ricotta, Parmesan cheese, chilies, parsley, Italian seasoning, salt, garlic powder and pepper., 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. , 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.