Imagine sinking your fork into a perfectly baked pasta shell, oozing with three types of melted cheese and savory Italian sausage, all nestled in a rich marinara sauce that promises to transport you straight to the heart of Italy. This Cheesy Sausage and Tomato Manicotti isn't just a meal—it's a culinary experience that transforms an ordinary dinner into an extraordinary feast. Whether you're looking to impress your family or craving a restaurant-quality dish at home, this recipe is about to become your new go-to comfort food sensation!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 manicotti shells
- 1 lb Italian sausage
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 jar (24 oz) marinara sauce
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your manicotti bakes evenly and thoroughly.
- In a large pot, bring salted water to a boil. Carefully add the manicotti shells and cook them for about 7-8 minutes, or until they are al dente. Be careful not to overcook them, as they will continue to cook in the oven. Drain the shells and set them aside to cool slightly.
- While the pasta is cooking, heat a large skillet over medium heat. Remove the casing from the Italian sausage and add it to the skillet. Cook the sausage, breaking it apart with a wooden spoon, until it is browned and cooked through, about 5-7 minutes. Drain any excess fat.
- In a mixing bowl, combine the cooked sausage, ricotta cheese, half of the shredded mozzarella cheese, half of the grated Parmesan cheese, Italian seasoning, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Spread about 1 cup of marinara sauce evenly on the bottom of a 9x13 inch baking dish. This will prevent the manicotti from sticking and add flavor.
- Using a spoon or a piping bag, carefully fill each manicotti shell with the cheese and sausage mixture. Place the filled shells in the baking dish on top of the marinara sauce.
- Once all the manicotti shells are filled and arranged in the dish, pour the remaining marinara sauce over the top. Make sure to cover the shells completely to keep them moist while baking.
- Sprinkle the remaining mozzarella and Parmesan cheese over the top of the sauce. This will create a delicious cheesy crust when baked.
- Cover the baking dish with aluminum foil, making sure it doesn't touch the cheese. Bake in the preheated oven for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Once done, remove the manicotti from the oven and let it cool for about 5 minutes before serving. This will allow the filling to set slightly and make it easier to serve.
- Garnish with fresh basil or parsley if desired, and serve hot. Enjoy your Cheesy Sausage and Tomato Manicotti!
Tips
- Cook manicotti shells just until al dente to prevent them from becoming mushy during baking.
- Use a piping bag or a zip-lock bag with the corner cut off for easier and neater filling of pasta shells.
- Allow the manicotti to rest for 5 minutes after baking to help the filling set and make serving easier.
- For extra flavor, consider adding some fresh herbs like basil or parsley before serving.
- If you want to make this dish ahead of time, you can assemble it and refrigerate for up to 24 hours before baking.
- For a lighter version, you can substitute ground turkey for Italian sausage and use part-skim cheeses.
- Always drain excess fat from the sausage to prevent the dish from becoming too greasy.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 45g
Protein: 35g
Fat: 38g
Saturated Fat: 18g
Cholesterol: 110mg
