Italian Sausage Manicotti



I just don’t make this dish often enough! All that is required is 1 lb. of Italian Sausage (or ground beef), onions, sauce and cheeses, and you have the makings of a traditional Italian dish that is both filling and superbly satisfying. It can get a little “messy” as you stuff the filling into the cooked pasta tubes. However, it is certainly well worth the trouble. It is pictured here with one of the most important ingredients . . .  a nice big glass of red wine for the cook!



  • 12 uncooked manicotti shells
  • 1 pound Italian sausage
  • 1 small onion, chopped
  • 1 1/2 cups part-skim ricotta cheese
  • 1/2 cup chopped fresh basil
  • 1/4 cup Shredded  Romano
  • 2 cups pasta sauce
  • 1 1/2 cups Shredded Mozzarella 


  1.  Heat oven to 350 F.
  2. Cook manicotti as directed on package, omitting salt. Meanwhile, brown crumbled sausage in large skillet with onions; drain.
  3. Drain manicotti. Add ricotta, basil and Romano to sausage mixture; mix well. Carefully stuff manicotti with sausage mixture.
  4. Spread 1 cup pasta sauce onto bottom of 13 x 9-inch baking dish; top with manicotti and remaining sauce. Cover.
  5. Bake 20 minutes or until heated through. Top with Mozzarella; bake, uncovered, 10 minutes or until melted.

About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

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