Sometimes less is more, and that is certainly the case with this incredibly easy five-ingredient Italian sausage manicotti. The flavor of the pork sausage combined with the subtle creaminess of the mozzarella and ricotta make this the perfect meal to whip up when you just can’t be bothered with endless chopping and whisking and other menial prep work but still want to enjoy a hearty home-cooked meal.
You can even prep this manicotti a few hours ahead of time and keep it in the fridge until you’re almost ready for dinner, making it a great weeknight meal option.
Italian sausage manicotti
6
15 minutes
1 hour
75 minutes
1 15-oz. container ricotta cheese, drained
3/4 cup grated mozzarella cheese, separated
1 lb. uncooked pork sausage, casings removed
1 8-oz. package manicotti shells
1 26-oz. jar pasta sauce
Preheat the oven to 350 degrees F.
Combine the ricotta, half of the mozzarella cheese and the sausage in a medium mixing bowl.
Spread out a thin, even layer of the tomato sauce along the bottom of a 9-by-13 baking dish.
Stuff the manicotti shells with the cheese and sausage mixture by scooping it into a plastic bag, cutting off the corner and piping the mixture into the shells.
Once stuffed, Place the shells out across the baking dish. Top with the remaining pasta sauce, and sprinkle with the remaining mozzarella cheese.
Cover the baking dish with aluminum foil and bake for 50 minutes to one hour, or until the pasta is al dente.
Allow to cool 5 to 10 minutes before serving.
