Sausage Stuffed Manicotti with Sun Dried Tomato Sauce
Indulge in the ultimate comfort food with this Sausage Stuffed Manicotti with Sun-Dried Tomato Sauce—perfect for any occasion! Tender manicotti shells are generously filled with a savory blend of Italian sausage, creamy ricotta, and a trio of cheeses, then baked to perfection under a blanket of rich homemade sun-dried tomato sauce. The sauce, simmered with sweet onions, garlic, and chopped sun-dried tomatoes, delivers bold flavors that beautifully complement the hearty stuffing. Topped with gooey mozzarella cheese and baked until golden, this dish is a crowd-pleaser with a gourmet touch. Serve it as a standout main course for family dinners or special gatherings, and watch it disappear in no time. Whether you’re seeking homemade comfort or an impressive baked pasta recipe, this dish delivers in both flavor and presentation!
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Recipe Information
Ingredients
- 12 pieces manicotti pasta
- 1 pound Italian sausage (casings removed)
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon dried basil
- 1 cup sun dried tomatoes (packed in oil, drained and chopped)
- 28 ounces crushed tomatoes (canned)
- 1 medium yellow onion (finely diced)
- 3 cloves garlic (minced)
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup water
Instructions
Preheat your oven to 375°F (190°C).
Cook the manicotti pasta according to the package instructions, ensuring it is al dente. Drain and set aside to cool slightly.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the Italian sausage and cook, breaking it into small pieces, until browned and fully cooked. Remove from heat and let cool slightly.
In a mixing bowl, combine the cooked Italian sausage, ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, egg, chopped parsley, and dried basil. Mix well until fully incorporated. Set aside.
To prepare the sauce, heat the remaining tablespoon of olive oil in a large saucepan over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 1 minute.
Add the chopped sun dried tomatoes, crushed tomatoes, water, sugar, salt, and black pepper to the saucepan. Stir well and bring the mixture to a gentle simmer. Let it cook for 10-12 minutes, stirring occasionally.
Spread a thin layer of the prepared sauce on the bottom of a 9x13 inch baking dish.
Using a small spoon (or a pastry bag for ease), carefully stuff the sausage mixture into each manicotti shell, taking care not to tear the pasta.
Arrange the stuffed manicotti in a single layer in the prepared baking dish. Pour the remaining sauce evenly over the stuffed pasta.
Sprinkle the top with the remaining 1 cup of shredded mozzarella cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Remove the dish from the oven and let it rest for 5 minutes before serving. Garnish with additional chopped parsley, if desired.
Nutrition Facts
Calories |
5788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.9 g | 388% | |
| Saturated Fat | 116.3 g | 582% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 928 mg | 309% | |
| Sodium | 12532 mg | 545% | |
| Total Carbohydrate | 507.6 g | 185% | |
| Dietary Fiber | 56.8 g | 203% | |
| Total Sugars | 99.8 g | ||
| Protein | 285.6 g | 571% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4159 mg | 320% | |
| Iron | 40.5 mg | 225% | |
| Potassium | 7384 mg | 157% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
