Sausage Mushroom Manicotti Recipes

ITALIAN SAUSAGE MANICOTTI

Steps:

• Preheat oven to 350 degrees and grease a 9x13-inch baking dish.
• Cook and crumble Italian sausage in a large nonstick pan. Once you have it broken apart, add the onion. Cook until the sausage is no longer pink.
• Add garlic, Italian seasoning, and crushed red pepper flakes and cook 1 minute.
• Turn heat to low and add cream cheese. Stir until melted. Remove from heat.
• Let cool slightly and then stir in 3/4 cup of mozzarella cheese, ricotta cheese, and pepper.
• Stuff the mixture into the manicotti shells. You can either use a spoon or fork to push it in or you can transfer the mixture ot a large ziptop bag and snip the corner and pipe it in.
• Pour about 1/2 cup of sauce in the prepared baking dish and spread it evenly. Place the filled manicotti tubes on top of the sauce.Pour remaining sauce on top of manicotti.
• Cover and bake for 25 minutes.
• Sprinkle with remaining mozzarella cheese and Parmesan cheese. Bake uncovered for 10 more minutes.

STUFFED MANICOTTI WITH SAUSAGE AND SPINACH

Steps:

• Preheat oven to 425°F. Lightly grease a 13x9-inch baking pan with nonstick spray. Set aside.
• Put a large pot of water on the stove top and heat on medium-low while preparing the sauce.

MANICOTTI WITH ITALIAN SAUSAGE

Steps:

• Heat 2 tablespoons of oil in a large saucepot over medium heat. Cook the sausage, breaking it up into small pieces, until browned and caramelized, 8 to 10 minutes. Remove the sausage to a paper towel-lined plate and reserve for the filling.
• Add the remaining 2 tablespoons of oil to the pot and cook the onion until softened and translucent. Add the garlic and cook for 1 minute. Stir in the tomato paste and cook for 1 minute (the tomato paste will turn a deep maroon color). Add the crushed tomatoes, sugar, bay leaves, 1 1/2 teaspoons salt and a pinch of black pepper. Bring to a simmer, reduce the heat to low and cook for 30 minutes. Melt the butter into the sauce, remove the bay leaves and stir in 1/3 cup of basil. Remove the sauce from the heat and allow to cool to room temperature, 40 minutes.
• For the filling: mix together the ricotta, reserved sausage, the remaining 1/3 cup basil, 1 1/2 cups mozzarella, 1 1/2 cups Parmesan, 1 teaspoon salt and pepper to taste. Fold in 1 cup of the cooled tomato sauce. Place the filling in a large piping bag and refrigerate for 30 minutes.
• Preheat the oven to 375 degrees F.
• Bring a large pot of salted water to a boil. Cook the manicotti shells until they have softened slightly but still hold their tubular shape, 5 minutes.
• Pour half of the tomato sauce into a broiler-proof 9-by-13-inch baking dish. Fill each shell with the ricotta mixture. Place the filled shells in the baking dish. Pipe any extra filling along the ends of the shells in the dish. Top with the remaining tomato sauce and sprinkle the remaining 1 1/2 cups mozzarella and 1 cup Parmesan over the top. Cover the baking dish with foil and bake until the sauce begins to bubble, 40 minutes. Remove the dish from the oven, remove the foil and increase the oven to 425 degrees F. Put the manicotti back into the oven to bake until the cheese is browned and bubbling, about 10 minutes. Let cool slightly before serving.

SAUSAGE AND MUSHROOM MANICOTTI WITH WHITE MUSHROOM SAUCE

Steps:

• Preheat oven to 350. Cook pasta, as directed. Drain and rinse in cold water. (Handle the pasta carefully to avoid tearing the manicotti.).
• Crumble the italian sausage into a skillet, then cook until no longer pink. Crumble the cooked meat into small pieces. Drain and set aside.
• In the same skillet, melt the butter, then saute the mushrooms and onions until tender. Add the garlic and cook 2 minutes longer.
• Transfer vegetables to a bowl, add the sausage, soup, sour cream and pepper. Stir well. Set the skillet aside.
• Place the meat/mushroom mixture in a large Ziploc bag - snip a hole in one corner. Stuff the manicotti shells and place in a lightly greased 13"x9"x2" baking dish.
• For the Sauce:.
• Using the same skillet, melt the butter and saute the sliced mushrooms until tender.
• Stir in the milk, soup, parsley and heat through. Add the parmesan cheese and HALF the mozzarella. Stir thoroughly. Pour over the stuffed pasta.
• Cover with aluminum foil and bake at 350 for 25 minutes.
• Uncover, sprinkle with remaining 1 cup mozzarella, and heat for additional 10 minutes. Enjoy!

SAUSAGE MANICOTTI

Steps:

• In a large bowl, combine sausage and cottage cheese. Stuff into uncooked manicotti shells. Place in a greased 13x9-in. baking dish. Top with marinara sauce. , Cover and bake at 350° for 55-60 minutes or until a thermometer inserted into the center of a shell reads 160°., Uncover; sprinkle with mozzarella cheese. Bake 8-10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving. Freeze option: Transfer individual portions of cooled manicotti to freezer containers; freeze. To use, partially thaw in refrigerator overnight. Transfer to a microwave-safe dish and microwave on high, stirring occasionally; add a little spaghetti sauce if necessary.

MUSHROOM MANICOTTI

Steps:

• Heat oven to 375°F. Cook and drain manicotti shells as directed on package.
• In 3-quart saucepan melt butter over medium heat. Cook mushrooms, 2 tablespoons onion and garlic in butter about 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in sherry, lemon juice, lemon pepper and salt. Cook over medium-high heat about 4 minutes, stirring occasionally, until almost all liquid has evaporated. Stir in whipping cream. Heat to boiling, stirring constantly. Boil over medium-high heat about 1 minute, stirring frequently, until slightly thickened.
• In small bowl, mix cream cheese, feta cheese, 2 tablespoons onion and the Worcestershire sauce with fork until well blended. Stir in ham and chives. Fill each shell with about 3 tablespoons of the cheese mixture, using small spoon.
• Pour half of sauce unto ungreased 8-inch square (2-quart) glass baking dish. Arrange filled shells in dish. Spoon remaining sauce over shells. Cover and bake about 20 minutes or until hot and bubbly.