Manicotti with Spicy Sausage

Chef Jimi Penti shares from his recipe collection: Manicotti with Spicy Sausage

PrepTime 30 min
Serves 8

1 pd Spicey Italian sausage
1 28 oz Can crushed tomatoes
1 26 oz Jar Marinara Sauce
2 Eggs, beaten
3 cups Ricotta Cheese
3/4 cup Parmesan cheese grated
1 4oz Can chopped Green Chilies
3 tbsp Minced fresh Parsley
1 tsp Italian seasoning
1/2 tsp Salt
1/2 tsp Garlic Powder
1/2 tsp Pepper
18 Manicotti shells
1/2 cup Mozzarella Cheese - shredded

In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, bring tomatoes and marinara sauce to a boil. Reduce heat; cover and simmer for 10 min. In a large bowl, combine the eggs, ricotta, Parmesan cheese, chilies, parsley, Italian seasoning, salt, garlic powder and pepper. Divide 2 cups of sauce between two greased 13 x9x2 baking dishes. Stuff uncooked namicotti shells with cheese mixture. Place in prepared pans. Sprinkle with sausage; top with remaining sauce. Cover and bake at 375 for 50 min. Uncover sprinkle with mozzarella cheese. Bake 10 min longer or until cheese is melted and manicotti is tender. Let stand for 5 min before serving.

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