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Main Course

Sausage-Stuffed Manicotti

REVIEWS Read/Review
Prep time a lot
Cook time 35 min.
Yield 10


  • 10 uncooked manicotti
  • Cooking spray
  • 1 pound sweet turkey Italian sausage
  • 1&1/2 C chopped onion
  • 1 C shopped gr bell pepper
  • 2 T butter
  • 2 T all-purpose flour
  • 2 C fat-free milk
  • 1/8 t black pepper
  • 1&1/2 (6 oz.) C shredded part-skim mozzarella cheese
  • 2 C tomato-basil pasta sauce (eg Newman's Own)
  • 1/4 (1 oz) C grated fresh parmesan cheese
  • Calories 292; fat 11.5g; protein 19.6g; carb 25.8 g; sodium 719mg; calc 193 mg

    The Game Plan

    • Cook pasta according to directions, omitting salt and fat

    • Heat a large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Remove casings from sausage.  Add sausage to pan; cook 5 min or until browned, stirring to crumble.  Add onion and bell pepper to pan;  sauce 5 min or until tender

    • Melt butter in med saucepan over med heat.  Stir in flour; cook 2 min, stirring constantly with a whisk.  Remove from heat; gradually add milk, stirring with a whisk.  Return pan to her; bring to a boil.  Cook 6 min or until thickened, stirring constantly with a whisk.  Remove from heat; stir in black pepper.  Add 1/2 C milk mixture to sausage; stir well.

    • Preheat oven to 350.  

    • Spoon about 1/3 C sausage mixture into each manicotti; arrange manicotti in a single layer in a 13X9 baking dish coated with cooking spray.  Sprinkle mozzarella over manicotti; speed remaining sausage mixture evenly over mozzarella.  Top sausage mixture with pasta sauce, spreading to cover.  Sprinkle with Parmesan.  Bake at 350 for 35 minutes or until bubbly.   

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