Four Cheese & Sausage Stuffed Manicotti Recipe
Cheese-stuffed manicotti personifies comfort food anytime, but take it up a notch with a cheese four-some and Italian sausage and it’s a guaranteed crowd-pleaser. This was inspired by a few pasta manufacturer web site recipes, but I added my own spin here and there and was pleasantly surprised how well they worked. Oh Mama-Mia, this is good!
Prep time: 25 minutes
Cook time: 45 minutes
8 ounce box manicotti pasta
1 pound bulk sweet Italian sausage (or alternate sausage desired - chicken, turkey, etc.)
½ cup onion, chopped
3 garlic cloves, minced
24 ounce jar prepared marinara sauce
15 ounce can diced tomatoes, undrained
8 ounces mozzarella cheese, shredded (about 2 cups)
15 ounce container ricotta cheese
4 ounces provolone cheese, shredded
1/3 cup Parmesan cheese, grated
1 egg, beaten
2 tablespoons fresh parsley, minced Directions
Prepare pasta according to package directions to al dente stage (do not overcook); drain.
Heat a large skillet or Dutch oven pan over medium heat. Crumble in and brown the sausage, stirring. Drain excess fat away. Add onion and garlic; cook and stir until onion is tender, 5-6 minutes.
Stir in marinara sauce and diced tomatoes. Bring to a boil; reduce heat and simmer uncovered 15 minutes or until it reduces and thickens.
Preheat oven to 350 degrees F.
In medium mixing bowl combine 1 cup of the mozzarella cheese with ricotta, provolone and Parmesan cheeses, egg and parley. Mix well and stuff it into the cooked manicotti.
Spread half of the marinara/meat sauce on bottom of greased 13 x 9-inch baking dish. Arrange stuffed manicotti over sauce. Spoon remaining sauce over top of pasta.
Cover dish with foil and bake 35 minutes or until hot and bubbly. Remove foil; top with remaining mozzarella cheese. Bake uncovered 5 -10 minutes longer til cheese is melted.