This cheesy and sausage stuffed pasta dish is a crowd pleaser and makes enough to feed a crowd too! I like to serve it with garlic bread and a simple Italian side salad.

Prep Time: 20 minutes Cook Time: 35 minutes Total Time: 55 minutes

Serves 4-6

• 8 oz package of Manicotti noodles
• 1 lb Italian sausage (I use mild so it’s kid friendly)
• 1/2 cup chopped onion
• 2 cloves of garlic
• 28 oz can diced tomatoes (do not drain!)
• 6 oz can tomato paste
• 1 tsp basil
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 15 oz container ricotta cheese
• 1/3 cup shredded Parmesan cheese
• 3 cups shredded mozzarella cheese
• 1 egg

• Preheat oven to 350 degrees.
• Prepare pasta according to directions. Drain, set aside.
• In a large skillet over medium heat, brown Italian sausage until there is no more pink. Pour off fat. Add onion and garlic and stir until onion is tender.
• Stir in diced tomatoes, tomato paste, basil, sugar, salt + pepper. Bring to a boil. Reduce heat and simmer uncovered for 10-15 minutes.
• While it simmers, grease a 9×13 baking dish and set aside.
• Combine ricotta cheese, 2 cups of mozzarella cheese, Parmesan cheese, and egg. Mix well.
• Stuff pasta noodles with cheesy mixture.
• Spread half the sauce mixture over the bottom of your baking dish. Arrange the stuffed manicotti on top of the mixture. Spoon the remaining sauce on top. Cover with aluminum foil.
• Bake 35 minutes or until hot and bubbly. Uncover and top with remaining mozzarella cheese. Bake 5 minutes longer.
• Let stand 5 minutes before serving.

• The original recipe I had for this called for 1 cup of shredded provolone cheese. Because provolone is harder to find in a block or shredded already, I usually just make it with an extra cup of mozzarella. If you do want to use provolone, just reduce the mozzarella cheese from 3 cups to 2 cups, and add the provolone into the cheese mixture that gets stuffed into the noodles.
• If you have or want to use fresh basil, it is definitely better than dried basil. Most of the time I end up using dry basil because I don’t want to buy fresh basil for only a teaspoon’s worth.
• If you are making this for a family event or to share, it can absolutely be made ahead of time and put in the fridge until you’re ready to bake. I would just add on 5-10 extra minutes of bake time if it’s still cold when you’re putting it in the oven.

We usually make this for holidays because it makes enough for everyone we host (or I double it and make two pans) and even if we have leftovers, it actually reheats VERY well. It’s one of the few dishes my husband will actually eat leftover because it gets more flavorful the longer it sits.

Bon Appetit!