Three Cheese Manicotti with Italian Sausage Marinara
User Reviews
5
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Prep Time
45 mins
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Cook Time
20 mins
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Total Time
1 hr 5 mins
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Servings
6 people
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Calories
908 kcal
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Course
Main Course
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Cuisine
Italian
Three Cheese Manicotti with Italian Sausage Marinara
Description
This Three Cheese Manicotti recipe pairs tender manicotti pasta shells with a creamy filling of ricotta, mozzarella, parmesan, basil, parsley, and oregano. The Italian Sausage Marinara sauce adds a robust character, combining cooked sausage with onions, garlic, red wine, and multiple tomato products, then simmered to develop a deep, flavorful sauce. Together, the assembled manicotti are baked, allowing the cheese filling to meld with the fragrant sauce while developing a lightly baked texture on top.
Served hot, this dish works well as a main course suitable for family dinners or special meals. It offers a rich combination of textures: creamy cheese filling, tender pasta, and robust sausage-tomato sauce.
This recipe can be frozen before baking for up to six months. Defrost in the refrigerator overnight before baking. To make a vegetarian version, omit sausage and add vegetables such as diced zucchini or cauliflower, and use vegetarian parmesan cheese.
Ingredients
Italian Sausage Marinara
- 1 tbsp olive oil
- ½ cup onion diced
- 4 garlic minced, cloves
- 1 lb Italian sausage loose or ground
- ½ cup red wine
- 6 oz tomato paste
- 28 oz diced tomato petite, canned
- 15 oz tomato sauce canned
- 2 tbsp Italian seasoning click link for homemade recipe
Three Cheese Manicotti
- 30 oz ricotta cheese
- 2 cups mozzarella cheese divided, shredded
- ½ cup Parmesan Cheese grated
- ¼ cup basil chopped, fresh
- ½ tsp parsley dried
- ½ tsp oregano dried
- 14 manicotti pasta shells uncooked
Instructions
Italian Sausage Marinara
- Heat the olive oil in a large skillet, add the diced onions, cook 3-4 minutes then add the garlic and cook for an additional minute.
- Add the sausage and cook through.
- Add the red wine, tomato paste, diced tomatoes, tomato sauce and Italian seasoning.
- Reduce to low, cover and simmer 20-30 minutes.
Three Cheese Manicotti
- Preheat the oven to 350°F.
- Bring a large pot of water to boil.
- Add the manicotti shells and cook 4-5 minutes, drain, then set aside in an even layer on a cutting board to cool.
- In a medium bowl, combine the ricotta cheese, 1 cup mozzarella cheese, parmesan cheese, fresh basil, parsley and oregano.
- Place this mixture in a piping bag, or ziploc bag with a cut corner.
- Pipe the cheese mixture into the manicotti shells.
- Pour half of the Italian Sausage Marinara in a 9 inch x 13 inch baking dish.
- Place the filled manicotti shells in a single layer on top of the sauce.
- Pour the remaining sauce over the shells.
- Top with the remaining cup of mozzarella cheese.
- Place in the oven and bake for 20-25 minutes.
Notes
- Freeze the assembled manicotti in an airtight container for up to 6 months before baking.
- Defrost in the refrigerator for 24 hours before baking at 350°F for 25-30 minutes.
- For a vegetarian option, omit sausage and add diced zucchini or cauliflower; substitute vegetarian parmesan cheese in the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 908 kcal
% Daily Value*
| Serving | 6serving | |
| Calories | 908kcal | 45% |
| Carbohydrates | 52g | 17% |
| Protein | 47g | 94% |
| Fat | 56g | 86% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 167mg | 56% |
| Sodium | 1807mg | 75% |
| Potassium | 1434mg | 31% |
| Fiber | 7g | 28% |
| Sugar | 15g | 30% |
| Vitamin A | 2060mg | 41% |
| Vitamin C | 27mg | 30% |
| Calcium | 694mg | 69% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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