Manicotti Smothered with Scratch Sausage Tomato Sauce
This Manicotti is the perfect weekend dinner smothered with scratch Italian sausage tomato sauce and stuffed with creamy ricotta for a cheesy baked pasta masterpiece!
Ingredients
Scratch Sausage Tomato Sauce
- 3 italian sausages, split open and casing removed
- 1 large onion
- 1 green pepper
- 2 tbsp minced garlic
- 2 tbsp tomato paste
- 1 28 oz can crushed tomatoes
- 1 can tomato sauce or puree
- 2 bay leaves
- 1 tbsp Italian seasoning
- 1 tsp sweet basil
- 1 tbsp granulated sugar
- salt and pepper
Manicotti
- 1 box manicotti
- oz ricotta
- 1/2 cup shredded Parmesan
- 1 tsp parsley
- 1 large egg
- salt and pepper
- 1 cup shredded cheese
- 1/4 cup grated Parmesan
Instructions
Sauce
- Heat large saucepan over medium-high heat with 2 tbsp olive oil. Remove casing from sausage or use ground sausage, and crumble into pan. Cook until brown, crispy edges.
- Add in diced onions and tomatoes. Saute until softened, add garlic. Then, add in tomato paste. Cook until paste begins to darken.
- Add in crushed tomatoes, sauce, broth, and seasonings. Stir well, reduce to a simmer. Simmer sauce for at least 45 minutes, but best for 2-3 hours.
Manicotti
- Preheat oven to 350 degrees F.
- Cook noodles according to package. Drain and set aside.
- In a bowl, mix together filling ingredients.
- Fill noodles. In a medium baking dish, spoon a layer of sauce and place filled noodles on top. Spoon more sauce over and top with shredded cheese. Sprinkle with Parmesan and Italian seasoning. Cover with foil and bake for 40 minutes. Remove foil and bake an additional 10-15 minutes until cheese is browning.
Nutrition
Calories: 300kcal
Did you try this recipe?Let me know how it was!