I was inspired to try my hand at this Homemade Sausage Manicotti Recipe after enjoying some out at a restaurant. Something I don't do often. But it was so simple and delicious that I wanted to try my hand at recreating it in my own kitchen. I had never made it before, so I did some learning on how to form it, and I was on my way to YUM!
Now I am going to share my knowledge with you. It is a lot easier than you think to make, but it is nothing short of impressive! So don't tell anyone, just let it be a stunner on the dinner table.
Ingredients
The ingredient list for this recipe may look a little long. That is because I am sharing how to make every element from scratch. If you choose to use some storebought elements that is fine. But I wanted to provide all the fully scratch-made processes with you here.
That said, you don't have to stress yourself out and make all of this at one moment. All of the elements can be made a day or two in advance. The sauce will hold for 2 or more days in the fridge after making, and the pasta can be made up to 2 days in advance.
For the filling, I do like to make that fresh, just because it is so easy to make, but you could even mix it together the night before if you wanted to reduce the amount of work you have on assembly day.
Once you have all your ingredients put together and in front of you, the assembly process will go quickly. I lay everything out on the counter, then boil a couple of pasta sheets at a time and get rolling. But more on the below in the method.
Method
Now that all the ingredients are ready it is time to roll some manicotti.
Start with a layer of sauce at the bottom of your pan. Next, begin boiling the pasta rectangles you have cut, these become your manicotti "shells". Fill each shell with some of the filling, about 2 heaping tablespoons or so.
Roll the pasta up, and place it seam side down in the pan that has the sauce in the bottom of it. Continue this until all the pasta has been filled. Top your rolled manicotti with sauce and some mozzarella and parmesan cheese. Baked until the cheese is melted and lightly browned. You can even turn the broiler on for a minute if you like your cheese nicely browned as I do.
Let it cool just enough to set, so it doesn't fall apart trying to get them out for serving, about 10 minutes. Manicotti is kind of like lasagna in that sense, it needs a sec to chill. Now it is time to serve and enjoy. I know this recipe is a little bit of work, but I guarantee that is 100% work every ounce of effort once you have your first bite!
Notes & Tips
When it comes to the pasta, some eggs are bigger or smaller than normal and you may need to add an additional egg or a tablespoon or more of flour depending on how your mixture is coming together. Get to know your ingredients and just feel it out. It doesn't have to be so scientific it's all about the feel and putting love into your food.
When I found the pasta maker of my dreams on sale for a price I couldn’t resist, I scooped it up and quickly became a human pasta-making machine.
It's the 3 piece set that attaches to a KitchenAid Mixer and it makes rolling fresh pasta so easy you could do it every day.
As any Italian grandma will tell you, "It's all about the gravy!", and this sauce is the quintessential "gravy" that you need in your life. It is basic and pure, yet perfect. Use it for all your pasta needs.
I have pretty much perfected this filling for this Sausage Manicotti R
Substitutions
In place of making your own pasta, you may find fresh pasta sheets at your local specialty grocery store or there are some Italian restaurants that will sell you some. Fresh really is best. And if you can find them locally, which I never can, you can use dry shells that you have to boil before filling. I even found these gluten-free manicotti online.
You can make this Sausage Manicotti Recipe with any type of ground meat that you have on hand. Just season it up with some Italian seasoning and red pepper flakes to give it the flavor and kick you would get from using real Italian sausage. You can also leave the meat out altogether and have a simple stuffed cheese manicotti.
If you choose one thing to buy store-bought, it can be the sauce. Victoria or Rao's Pasta sauces are my favorite and can be your helper if you want to eliminate one homemade element.
Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!
📖 Recipe
Homemade Sausage Manicotti Recipe
This recipe is made completely from scratch. If you take the time and fall in love with the process it will become a time-honored family favorite. I truly believe that everything just tastes better when made at home!
Ingredients
The Pasta
- 3 Eggs, beaten to blend
- 2 cups All-Purpose Flour
- 1 tablespoon Olive Oil
- 1 teaspoon Kosher Salt
The Sauce
- ¼ cup Olive Oil
- 1 Yellow Onion, diced
- 3 Garlic cloves, peeled and sliced
- 3 tablespoons Basil, chopped
- 2 (28-ounce) cans Diced Tomatoes
- Salt and Pepper
The Filling
- 1 tablespoon Olive Oil
- 1 Yellow Onion, diced
- ½ lb Sweet Italian Sausage, casings removed or bulk sausage meat
- ½ lb Spicy Italian Sausage, casings removed or bulk sausage meat
- 1 (10-ounce) box frozen chopped Spinach, thawed and squeezed dry
- 15 oz Ricotta Cheese
- 1 ½ cups Parmesan Cheese
- 3 Eggs
- Salt and Pepper
Instructions
The Pasta
- Mix eggs, flour, oil, and salt in the bowl of a stand mixer with your hands until a shaggy dough forms.
- Knead with the dough hook until the dough is smooth and elastic, about 10 minutes.
- Cover the dough with plastic wrap and let rest at least 30 minutes. Can be made 1 day ahead.
- Cut dough into 4 pieces and begin working it through a pasta roller.
- Continue rolling until you reach setting 2 on the pasta maker.
- Cut strips into 8 - 6x7 inch rectangles. Lightly dust with semolina and cover with plastic wrap.
- Fill a large pot with water and bring it to a boil over high heat.
- Boil rectangles for 1 minute in salted boiling water.
- Set aside on a lightly oiled sheet pan.
The Sauce
- In a heavy bottom pot, heat olive oil over medium heat, and cook onion and garlic until golden.
- Add the basil, and tomatoes to the pot and bring to a simmer. Cook until the sauce slightly thickens, 10-15 min. Using an immersion blender give the sauce a light blend. You can also pulse in a blender or use a potato masher to break down the tomatoes a bit. Don’t blend to smooth, just break down the tomatoes until they reach a saucy consistency.
- Season with salt and pepper. Taste and adjust as needed.
The Filling
- Heat a large skillet over medium-high heat. Add oil and when it starts to shimmer add onion and cook until translucent. Add sausage to the pan and cook until browned, use a wooden spoon to break into small pieces. When no longer pink, drain off the fat and set aside to cool.
- In a bowl, combine the dried spinach, ricotta, parmesan, eggs, salt, pepper, and the cooled sausage mixture.
- Preheat oven to 400 degrees.
- In an oiled 9x13 baking dish, like this one, fill the base with 2 cups of sauce.
- Fill each of your pasta rectangles on the long side with 6 tablespoons of the sausage-cheese filling. Roll each into a tube until the ends meet. Place the manicotti seam side down into the prepared baking dish. Repeat until each pasta sheet is rolled.
- Top with remaining sauce, chopped basil, and finish with mozzarella cheese.
- Bake for 20 minutes, remove from oven and let stand for 10 minutes before serving. This allows the filling to solidify and keeps it from shooting out when you cut into it.
Notes
Notes & Tips
When it comes to the pasta, some eggs are bigger or smaller than normal and you may need to add an additional egg or a tablespoon or more of flour depending on how your mixture is coming together. Get to know your ingredients and just feel it out. It doesn't have to be so scientific it's all about the feel and putting love into your food.
When I found the pasta maker of my dreams on sale for a price I couldn’t resist, I scooped it up and quickly became a human pasta-making machine. It's the 3 piece set that attaches to a KitchenAid Mixer and it makes rolling fresh pasta so easy you could do it every day.
As any Italian grandma will tell you, "It's all about the gravy!", and this sauce is the quintessential "gravy" that you need in your life. It is basic and pure, yet perfect. Use it for all your pasta needs.
I have pretty much perfected this filling for this Sausage Manicotti Recipe and I don't think I will be straying anytime soon. It is packed with flavor and hits ya right in the feels. It will have you coming back again and again.
Substitutions
In place of making your own pasta, you may find fresh pasta sheets at your local specialty grocery store or there are some Italian restaurants that will sell you some. Fresh really is best. And if you can find them locally, which I never can, you can use dry shells that you have to boil before filling. I even found these gluten-free manicotti online.
You can make this Sausage Manicotti Recipe with any type of ground meat that you have on hand. Just season it up with some Italian seasoning and red pepper flakes to give it the flavor and kick you would get from using real Italian sausage. You can also leave the meat out altogether and have a simple stuffed cheese manicotti.
If you choose one thing to buy store-bought, it can be the sauce. Victoria or Rao's Pasta sauces are my favorite and can be your helper if you want to eliminate one homemade element.
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Nutrition Information:
Yield: 8 Serving Size: 1 gramsAmount Per Serving: Calories: 687Total Fat: 42gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 233mgSodium: 1253mgCarbohydrates: 36gFiber: 2gSugar: 3gProtein: 40g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
April
I'm definitely gonna try this. My husband loved the stuff sausage rigatoni from olive garden. I did try to copy it. It was okay. But this sounds yummy and if you say you hoped to be remembered for this recipe then it is probably awesome. I eill let you know when I make it. I'm doen with the flu right now.
Kendell
I never had the rigatoni from OG, but this recipe was everything I had hoped it would be. I hope you enjoy it!