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Manicotti Stuffed with Cheese & Fennel Sausage
Makes 8 Servings
*8 oz. fresh fennel sausage (see Notes)
*1 tbls. olive oil
*1/2 cup finely chopped onion
*2 eggs, beaten
*15-oz. container ricotta cheese
*2 cups shredded mozzarella cheese
*1 cup grated Parmesan cheese, divided
*1/2 cup chopped basil or spinach
*Salt and pepper
*8 oz. package manicotti, cooked and drained according to package directions
*3 cups spaghetti sauce
1Remove sausage from the casings and chop into small pieces. Heat olive oil in a large skillet; add sausage and onion. Saute, stirring frequently, until onion is tender and sausage is cooked through. Transfer onto paper towels to drain.
2In a medium bowl, combine eggs, ricotta, mozzarella, 3/4 cup Parmesan cheese, basil, salt and pepper. Add cooled sausage and onion mixture. Stuff mixture into each manicotti shell.
3Cover the bottom of a 9" x 13" glass baking dish with 1 cup spaghetti sauce. Arrange stuffed manicotti in dish. Top with remaining 2 cups spaghetti sauce and 1/4 cup Parmesan cheese.
4Bake in 350 degree oven for 30 minutes or until heated through.
  • If you can't find fennel sausage, use fresh Italian sweet sausage and add 1/4 tsp. fennel seed.