| Level: | Easy |
| Total: | 3 hr 10 min |
| Active: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 4 tablespoons extra-virgin olive oil
- 4 ounces bulk hot Italian sausage
- 4 ounces bulk sweet Italian sausage
- 1 cup chopped yellow onion
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- Two 28-ounce cans crushed tomatoes
- 1 teaspoon granulated sugar
- 3 fresh bay leaves
- Kosher salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 2/3 cup chopped fresh basil
- 2 cups ricotta
- 3 cups shredded low-moisture mozzarella
- 2 1/2 cups grated Parmesan
- One 8-ounce package manicotti
Instructions
- Heat 2 tablespoons of oil in a large saucepot over medium heat. Cook the sausage, breaking it up into small pieces, until browned and caramelized, 8 to 10 minutes. Remove the sausage to a paper towel-lined plate and reserve for the filling.
- Add the remaining 2 tablespoons of oil to the pot and cook the onion until softened and translucent. Add the garlic and cook for 1 minute. Stir in the tomato paste and cook for 1 minute (the tomato paste will turn a deep maroon color). Add the crushed tomatoes, sugar, bay leaves, 1 1/2 teaspoons salt and a pinch of black pepper. Bring to a simmer, reduce the heat to low and cook for 30 minutes. Melt the butter into the sauce, remove the bay leaves and stir in 1/3 cup of basil. Remove the sauce from the heat and allow to cool to room temperature, 40 minutes.
- For the filling: mix together the ricotta, reserved sausage, the remaining 1/3 cup basil, 1 1/2 cups mozzarella, 1 1/2 cups Parmesan, 1 teaspoon salt and pepper to taste. Fold in 1 cup of the cooled tomato sauce. Place the filling in a large piping bag and refrigerate for 30 minutes.
- Preheat the oven to 375 degrees F.
- Bring a large pot of salted water to a boil. Cook the manicotti shells until they have softened slightly but still hold their tubular shape, 5 minutes.
- Pour half of the tomato sauce into a broiler-proof 9-by-13-inch baking dish. Fill each shell with the ricotta mixture. Place the filled shells in the baking dish. Pipe any extra filling along the ends of the shells in the dish. Top with the remaining tomato sauce and sprinkle the remaining 1 1/2 cups mozzarella and 1 cup Parmesan over the top. Cover the baking dish with foil and bake until the sauce begins to bubble, 40 minutes. Remove the dish from the oven, remove the foil and increase the oven to 425 degrees F. Put the manicotti back into the oven to bake until the cheese is browned and bubbling, about 10 minutes. Let cool slightly before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1047 |
| Total Fat | 65 g |
| Saturated Fat | 34 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 8 g |
| Sugar | 16 g |
| Protein | 60 g |
| Cholesterol | 169 mg |
| Sodium | 2059 mg |
Reviews
This was delicious!! Will definitely make it again soon, I did grate my own mozzarella- used full fat cause come on, it’s cheese, use the good stuff
Loved it, Evan doubled the recipe and made lasagne using the filling family loved it.
Good choice
What cookbook can I buy with the sausage manicotti in it.Paula
Second time making it. Well worth the time. I’m a lasagna freak and I now actually prefer this to lasagna. The browned cheese is so yummy.
Loved it made one for dinner and one for the freezer absolutely delicious
Huge hit with the whole family. Very hearty and filling. Doubled the recipe for six guests and they all cleaned their plates. Had just a bit of leftovers which will be great heated up. It’s a long process, but worth it.
Best manicotti yet. Fresh herbs give it a unique and true Italian flavor.
Very good. Took very long to make. I watched the episode where valerie made this and she put oregano in the sauce but it is not listed in the ingredients. I didnt get oregano in the sauce because of the omission in the ingredient list. I could tell it needed oregano of Italian seasoning.
This was an excellent recipe! Best Manicotti I’ve made and well worth the extra time investment for the homemade sauce!!