Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Manicotti with Sausage and Spinach B covered in Marinara Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 15 reviews

This classic Manicotti with Italian sausage is a hearty and comforting Italian-American baked pasta dish perfect for family dinners. Filled with a creamy mixture of ricotta, mozzarella, Parmesan cheese, fresh spinach, and well-seasoned Italian sausage, then baked in a rich marinara sauce topped with melted cheese. This recipe yields 12 generous servings, featuring tender boiled manicotti shells stuffed with a delicious filling and baked to bubbly perfection.

  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings

Ingredients

For the Sauce and Pasta

  • 24 ounces marinara pasta sauce (divided)
  • 12 pieces manicotti shells

For the Filling

  • 1 pound Italian sausage
  • 2 cups whole milk ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese (divided)
  • 1/4 cup grated Parmesan cheese
  • 1 1/2 cups fresh spinach (chopped)
  • 1 large egg (lightly beaten)
  • 1 teaspoon dried oregano
  • 2 teaspoons dried basil
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large lemon zest (optional)

Other

  • Cooking spray

Instructions

  1. Prepping Before You Start: Preheat your oven to 375°F (190°C). Lightly spray a rimmed sheet pan and a 9×13-inch casserole dish with cooking spray. Spread about 1 cup of pasta sauce evenly across the bottom of the casserole dish and set the remaining sauce aside. Bring a large pot of salted water to a boil.
  2. Cooking The Noodles: Add the manicotti shells to the boiling water and cook until al dente, about 6 to 7 minutes. Drain the pasta and carefully lay the noodles on the oiled sheet pan in rows without touching. Set aside to cool slightly.
  3. Browning The Sausage: While noodles are cooking, heat a large skillet over medium-high heat and spray lightly with cooking oil. Add the Italian sausage, breaking it into larger chunks initially. Cook for 2 minutes, then continue breaking into smaller crumble-sized pieces about 1/4 inch each for easier filling. Cook completely until browned through, about 8 to 10 minutes. Drain excess grease using a paper towel and set aside.
  4. Making The Filling: In a large mixing bowl, combine ricotta, 1/2 cup mozzarella, Parmesan, chopped spinach, beaten egg, oregano, basil, minced garlic, salt, pepper, and lemon zest if using. Mix until smooth, then fold in the cooked sausage crumbles until fully incorporated. Set aside the remaining 1 cup mozzarella cheese.
  5. Filling The Manicotti Noodles: Spoon the ricotta and sausage filling into a gallon-size zip-top bag, pressing out air and sealing tightly. Snip off a corner to make a piping bag. Insert the tip into one end of a manicotti shell and gently squeeze to fill half the shell. Flip the shell and fill the other half from the opposite end. Use a spoon or finger to push in any escaping filling. Repeat for all noodles, arranging filled manicotti in rows over the sauce in the casserole dish, then top with the remaining marinara sauce and sprinkle the reserved mozzarella on top.
  6. Baking The Manicotti: Lightly spray a sheet of aluminum foil with cooking spray and cover the casserole dish. Bake on the center rack of the preheated oven for 20 minutes. Remove the foil and continue baking for another 8 to 10 minutes until the cheese is melted and bubbly and the sauce is hot. Serve warm and enjoy!

Notes

  • Make sure to not overcook the manicotti shells during boiling to avoid tearing when filling.
  • If you cannot find manicotti shells, jumbo pasta shells can be used as a substitute.
  • Using a piping bag or zip-top bag for filling manicotti makes the process neat and efficient.
  • Allow the cooked sausage to drain well to prevent excess grease in the filling.
  • Lemon zest is optional but adds a fresh brightness to the filling.
  • Leftovers can be refrigerated in a covered container for up to 3 days and reheated in the oven.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://dishiary.com/manicotti-with-sausage-and-spinach-b-covered-in-marinara-recipe/