Sausage Manicotti with Spinach
A cozy and impressive dinner featuring tender pasta tubes stuffed with savory sausage and spinach, topped with sauce and bubbly cheese.
Ingredients
Pasta and Filling Ingredients
- 12 pieces Manicotti shells Or cannelloni
- 1 lb Italian sausage Can use mild or hot
- 4 cups Fresh spinach Can use frozen; thawed and squeezed
- 15 oz Ricotta cheese
- 2 cups Shredded mozzarella
- 1/2 cup Parmesan cheese Optional but recommended
- 1 large Egg Helps bind the filling
Sauce and Seasonings
- 2 cups Marinara sauce Can mix with alfredo for richer flavor
- 2 cloves Garlic Minced
- to taste Salt
- to taste Pepper
- to taste Italian seasoning Use preferred seasonings
Instructions
Preparation
- Boil the manicotti shells just until they are flexible; do not overcook. Drain and lay them on a lightly oiled tray.
- In a skillet, brown the sausage until cooked through, breaking it into small crumbles. Drain excess grease.
- If using frozen spinach, thaw and squeeze out excess moisture. For fresh spinach, sauté until wilted, then chop.
- In a bowl, mix ricotta, egg, spinach, cooked sausage, mozzarella, and parmesan. Season with salt, pepper, and Italian seasoning.
- Spoon filling into a zip-top bag, snip the corner, and pipe it into the shells without overpacking.
Assembly and Baking
- Spread a layer of marinara sauce in a baking dish. Arrange the stuffed shells in the dish.
- Spoon additional marinara sauce on top and cover with mozzarella and parmesan.
- Cover the dish with foil and bake at 375°F for 25 to 30 minutes. Uncover and bake for an additional 10 minutes until cheese is bubbly.
- Let rest for 10 minutes before serving.
Notes
You can prepare the dish ahead of time and refrigerate overnight. If doing so, add 10 to 15 minutes to baking time. For best reheating, cover with foil at 350°F.