My hubby says this tastes like restaurant quality food! Solid 5 stars!

Hey there, fellow food enthusiasts! I'm pretty sure everyone has those days when you're scrambling after work, wondering what's for dinner while also craving something super comforting. That's pretty much how this recipe for Sausage Manicotti Casserole became a regular at my table. Originating from those gorgeously stuffed Italian pasta creations, this casserole version takes all the flavors we adore and simplifies them into a forgiving and make-ahead-friendly dish.

Why might someone want to make this? Well, let me paint you a picture. Imagine a cozy Sunday meal prep session where you're setting yourself up for weeknight success with a casserole waiting to go in the oven when you get home. Or maybe, you're looking for a hearty dish to bring to a potluck that will have everyone pining for the recipe. This is your golden ticket!

Before we dive in, let me just suggest a simple side salad tossed with a balsamic vinaigrette and some crusty garlic bread. These sides perfectly complement the rich and cheesy goodness of this casserole.

Servings: 8-10 (Because who doesn't love leftovers?)

Ingredients:

- 14 manicotti shells
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves of garlic, minced
- 1 lb. mild Italian sausage
- 1 (15-ounce) container ricotta cheese
- 1 cup grated parmesan cheese, divided
- 2 cups shredded mozzarella cheese, divided
- 1 large egg
- 2 tablespoons chopped fresh parsley, plus more for garnish
- Salt and pepper, to taste
- 1 (24-ounce) jar of your favorite marinara sauce
- 1/2 cup water

Directions:

1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish and set it aside – no one likes a stuck-on pasta situation!

2. Cook manicotti shells according to package instructions, just until al dente. Trust me, they'll continue cooking in the oven, and we don't want mushy pasta. Drain well and let cool slightly.

3. Heat the olive oil in a skillet over medium heat. Add onion and garlic, sautéing until fragrant and softened. Brown the sausage with onion and garlic, breaking apart with a spatula, until fully cooked through. Drain any excess grease; we love the flavor, not the food coma.

4. In a bowl, mix ricotta, half of the parmesan, one cup of mozzarella, the egg, parsley, and a pinch of salt and pepper. Stir in the cooked sausage mixture.

5. Spread half a cup of marinara sauce in the bottom of the prepared baking dish.

6. Fill each manicotti shell with the sausage and cheese mixture, and lay them in the baking dish. You can use a spoon, or get messy and use your fingers – it's 100% more fun!

7. Combine the remaining marinara sauce with the water to thin it out, then pour this over the filled shells. Sprinkle the remaining mozzarella and parmesan cheese over the top because cheese is life.

8. Cover with foil and bake for 25 minutes. Then, remove the foil and bake for another 10 minutes or until bubbly and golden brown. Like a sunbath for your casserole!

9. Let the casserole rest for a few minutes before serving. Garnish with additional parsley, because we eat with our eyes first, right?

Variations & Tips:

- Swap the Sausage: Not into sausage? Use ground turkey, beef, or even go meatless with some sautéed spinach and mushrooms.

- Cheese Twist: Feel free to play with the cheese! Smoked mozzarella or a sprinkle of goat cheese can really elevate the whole experience.

- Make-Ahead Tip: Assemble the casserole but don't bake it. Cover and refrigerate for up to two days or freeze for up to a month. Let it come to room temperature before baking, or add extra time if baking from cold.

- Craving Crunch: Add a breadcrumb topping mixed with a bit of melted butter and additional parmesan for added texture.