Sausage and Broccoli Manicotti
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 (8 ounce) package manicotti
- 2 cups ricotta cheese (can use cottage cheese)
- 1 (10 ounce) package frozen chopped broccoli, thawed and well drained
- 2 cups mozzarella cheese, shredded and divided
- 3⁄4 cup grated parmesan cheese
- 1 egg
- 2 -3 teaspoons fresh minced parsley
- 1⁄2 teaspoon onion powder
- salt and black pepper
- 1 lb bulk Italian sausage, casings removed
- 4 -5 cups pasta sauce
- 2 -3 minced garlic cloves (optional)
directions
- Grease a 13 x 9-inch baking dish.
- Cook the manicotti shells until firm-tender (careful not to overcook, leave fairly firm) drain.
- In a large bowl, combine the ricotta or cottage cheese (if using) broccoli, 1 cup of mozza cheese, 1/4 cup Parmesan cheese, egg, parsley, onion powder, salt, pepper and garlic powder; mix well to combine and set aside.
- In a skillet cook the crumbled sausage meat over medium heat until no longer pink; drain fat.
- Add in the pasta sauce and minced garlic (if using), cook over medium heat for about 5-8 minutes.
- Spread about 1-1/2 cups of the pasta/sausage mixture in the bottom of prepared baking dish.
- Stuff the manicotti shells with the broccoli mixture (careful not to overstuff as the shells will tear).
- Arrange the stuffed shells over the sauce.
- Top with remaining sauce.
- Then sprinkle with remaining Parmesan cheese, then top with remaining mozza cheese.
- Set oven to 350 degrees.
- Bake the shells for about 40-50 minutes, or until heated through.
- Delicious!
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Reviews
-
So this was really delicious and versitile. I used (not so) fresh broccoli, skim milk ricotta, and pasta shells. Also used a pizza cheese which was a mix of mozzarella and cheddar, and oregano instead of parsley. I had leftover pasta sauce made with venison sausage. I lightly steamed the broccoli and half cooked the shells. It was a snap to put together and totally enjoyed by myself and DH. This would be good with spinach as well.
Tweaks
-
So this was really delicious and versitile. I used (not so) fresh broccoli, skim milk ricotta, and pasta shells. Also used a pizza cheese which was a mix of mozzarella and cheddar, and oregano instead of parsley. I had leftover pasta sauce made with venison sausage. I lightly steamed the broccoli and half cooked the shells. It was a snap to put together and totally enjoyed by myself and DH. This would be good with spinach as well.