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Saucy Sausage Manicotti
This baked pasta dish features tender manicotti shells stuffed with a rich four-cheese blend and smothered in a hearty sausage tomato sauce. It uses a clever trick of slicing the cooked pasta shells open for easy stuffing, saving time and frustration in the kitchen. The combination of Italian sausage, chive-and-onion cream cheese, ricotta, and melted mozzarella creates a deeply savory and creamy meal. It is perfect for a comforting weeknight dinner or feeding a hungry crowd on the weekend.
Ingredients
- 8 oz. uncooked manicotti shells
- 1 (16-oz.) pkg. Italian sausage, casings removed
- 1 large onion, chopped
- 9 garlic cloves, minced, divided
- 1 (26-oz.) jar seven-herb tomato pasta sauce
- 1 (8-oz.) container chive-and-onion cream cheese
- 24 oz. mozzarella cheese, shredded (about 6 cups), divided
- 3 oz. Parmesan cheese, grated (about ¾ cup)
- 1 (15-oz.) container ricotta cheese
- ¾ tsp. freshly ground black pepper
Instructions
- 1Heat the oven to 350 degrees Fahrenheit. Boil the manicotti shells following the instructions on the package until tender, then drain.
- 2Place the Italian sausage, chopped onion, and half of the minced garlic in a large Dutch oven over medium-high heat. Cook for about 6 minutes, breaking the meat apart until it is browned and no longer pink. Pour in the tomato pasta sauce and bring the mixture to a boil, then take the pot off the heat.
- 3Mix the chive-and-onion cream cheese, 4 cups of the shredded mozzarella, grated Parmesan, ricotta, black pepper, and the rest of the minced garlic in a large mixing bowl until fully combined.
- 4Spread 1 cup of the meat sauce evenly across the bottom of a lightly greased 13-by-9-inch baking dish. Slice a lengthwise slit down each of the cooked manicotti shells.
- 5Fill the sliced noodles evenly with the cheese mixture and gently press the cut edges back together. Place the stuffed shells into the baking dish over the sauce with the seam facing down, then pour the rest of the meat sauce over the top.
- 6Scatter the remaining 2 cups of shredded mozzarella cheese evenly over the sauced pasta.
- 7Cover the dish and bake in the heated oven for about 50 minutes until the cheese is melted and the sauce is bubbling. Allow the casserole to rest for 5 minutes before serving.