Description
This Baked Sausage Manicotti is a hearty and comforting Italian-inspired casserole featuring uncooked manicotti pasta stuffed with a savory mixture of cottage cheese and Italian sausage, baked in rich spaghetti sauce and topped with melted mozzarella and parmesan cheeses. Perfect for a family dinner, this dish combines creamy, cheesy filling and flavorful sausage in a simple yet delicious bake.
Ingredients
Scale
Pasta
- 1 (8-oz) box manicotti shells
Filling
- 2 cups cottage cheese
- 1 lb Italian sausage (uncooked)
- ¼ tsp oregano
- ¼ tsp garlic powder
Sauce and Topping
- 1 (24-oz) jar spaghetti sauce
- 1 cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350ºF (175ºC). Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Spread Sauce Base: Pour and evenly spread ½ cup of the spaghetti sauce on the bottom of the prepared baking dish. Set aside for assembly.
- Make Filling Mixture: In a large mixing bowl, combine the cottage cheese, uncooked Italian sausage, oregano, and garlic powder thoroughly until well mixed.
- Stuff Manicotti Shells: Transfer the cheese and sausage mixture into a piping bag or a resealable plastic bag with a corner snipped off. Carefully stuff each uncooked manicotti shell with the filling, ensuring they are full but not bursting.
- Arrange Shells and Add Sauce: Place the stuffed manicotti shells upright in the prepared baking dish on top of the spread sauce. Then pour the remaining spaghetti sauce evenly over the shells.
- Bake Covered: Bake the dish uncovered in the preheated oven for 50 to 55 minutes, allowing the pasta to cook through and the filling to set.
- Add Cheese Topping: Remove the casserole from the oven and sprinkle the shredded mozzarella and grated parmesan cheese evenly over the top.
- Finish Baking: Return the dish to the oven and bake for an additional 5 minutes, or until the cheese topping is melted and bubbly. Remove from oven and let cool slightly before serving.
Notes
- Using uncooked Italian sausage in the filling requires thorough baking to ensure the meat is fully cooked inside the manicotti.
- For easier stuffing, slightly soften the manicotti shells by briefly boiling or soaking, if desired.
- Feel free to substitute cottage cheese with ricotta cheese for a creamier texture.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
- Adding fresh basil or parsley to the filling can enhance the flavor.
