This classic Italian entree comes together in a snap but tastes as if it took hours. It’s so tasty and easy to fix. My family always enjoys it. \u2014Carolyn Henderson, Maple Plain, Minnesota<\/p>\n","protected":false},"author":7061,"featured_media":2145556,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303972,306302,303971,304162,304523,304328,305271,304292,305487,304338,305334,304515,304390,304343,304180,303966,304368,306848,305353,306322,304268,307307,307514,306297,307383,307404,324623,304388,304150,304403],"categories-v2":[308503,312163,308500,309439,308888,308988,308984,308481,309216,308305,310796,308992,309337,308880,308761,308993,309462,308495,308745,309603,309362,312185,259483,310342,310497,312156,310410,310435,309177,308752,309434,308812],"coauthors":[305],"recommended_recipes":[{"post_title":"Chicken Manicotti with White 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Manicotti","datePublished":"2018-01-01","dateModified":"2023-06-30","prepTime":"PT15M","cookTime":"PT01H05M","totalTime":"PT01H20M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/Sausage-Manicotti_EXPS_FT25_33232_AC_0516_5.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"This classic Italian entree comes together in a snap but tastes as if it took hours. It's so tasty and easy to fix. My family always enjoys it. \u2014Carolyn Henderson, Maple Plain, Minnesota","recipeIngredient":["1 pound uncooked bulk Italian sausage","2 cups 4% cottage cheese","1 package (8 ounces) manicotti shells","1 jar (24 ounces) marinara sauce","1 cup shredded part-skim mozzarella cheese"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large bowl, combine sausage and cottage cheese. Stuff into uncooked manicotti shells. Place in a greased 13x9-in. baking dish. Top with marinara sauce."},{"@type":"HowToStep","text":"Cover and bake at 350\u00b0 until a thermometer inserted into the center of a shell reads 160\u00b0, 55-60 minutes."},{"@type":"HowToStep","text":"Uncover; sprinkle with mozzarella cheese. Bake until cheese is melted, 8-10 minutes longer. Let stand for 5 minutes before serving."}],"recipeYield":"7 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 489 calories","fatContent":"24g fat (10g saturated fat)","cholesterolContent":"59mg cholesterol","sodiumContent":"1232mg sodium","carbohydrateContent":"41g carbohydrate (12g sugars","fiberContent":"3g fiber)","proteinContent":"27g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.7894735,"reviewCount":38,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-11-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"auntgigi53"},"reviewBody":"
This recipe is a keeper! I read reviews and also cooked mild Italian sausage, used ricotta cheese, and added 2 tsps of Italian seasoning. I would add more sauce next time, maybe because I placed some on bottom of dish first.<\/p>
I served to company with a salad and they really enjoyed it<\/p>
I think the shells are easier to stuff uncooked.. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-02-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Vicki0007"},"reviewBody":"
This is a good basic recipe. I changed it up by using 1\/2 Cottage Cheese and 1\/2 Ricotta Cheese. I reduced the sausage to 1\/2 pound and added 2 1\/2 cups chopped spinach and increasing the marinara sauce a little. Came out great!<\/p>
<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-01-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Patricia453"},"reviewBody":"
This recipe is awesome. I have made it many times, and everyone always enjoys it. I am always asked to share the recipe. It is so incredibly easy to make since you don't cook the shells before filling. I have made it with fat-free cottage cheese and fat-free mozzarella. I have also used ground 99% fat free turkey in place of the sausage. Sometimes, I have used 1 cup cottage cheese and 1 cup ricotta. Another trick I found for easily filling the manicotti shells is to stand them up in a coffee mug. I use large disposable piping bags and snip off the end to fill, but you can use a zip lock type bag also.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-10-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"resalee"},"reviewBody":"I decided to cook the meat first. It doesn't add a lot of time but it does ensure that the meat is fully cooked. I also precooked large shells instead of manicotti because I had them already and wanted to use them up. Once again, I wanted to be sure the pasta would be fully cooked since I didn't have time in my schedule to remake the dish if it didn't turn out. I like to finely chop a zucchini and add it to most of my pasta dishes just to sneak a vegetable into my family, they never know the difference. It turned out delicious and everyone ate it up.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CLB332"},"reviewBody":"Restaurant quality states my dear husband! I\u2019m giving a 4 Star because I made some adjustments. I used ricotta cheese and one egg along with hot sausage. I used a quart size zippy bag","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-10-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"theangelicious1"},"reviewBody":"AMAZING! I used half beef\/half sausage, ricotta instead of cottage cheese, and added some homemade marinara sauce and this was to die for! I had to make extra to send people home with leftovers and everyone is asking for the recipe. This is a keeper for sure!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-02-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"itsknotsew"},"reviewBody":"I used the Italian sausage and cottage cheese then mozzarella for topping. Followed the recipe and baked as written. My manicotti shells didn't seem totally cooked, like a little tough. I think I'll stick with cheese manicotti and pre-cook the shells from now on.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-05-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"AngelaO'Leary"},"reviewBody":"I made this last night for dinner. It was delish! I followed everyone else and used ricotta cheese instead. The longest part was filling the shells. My hubby loved it. I put some marinara sauce on bottom on pan so the shells wouldn't stick. I also used hot sausage instead of regular sausage so it was zippy ! try it out!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-01-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"shannondobos"},"reviewBody":"This recipe was so simple. I used mild Italian sausage and it was fantastic. I don't normally try out a new recipe when company is coming, but this time I did, and I didn't regret it at all. I will definitely make this again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-02-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cindiak"},"reviewBody":"Love this recipe. I did put some marinara sauce on the bottom of the pan to keep the pasta from sticking. It is rather messy to stuff the shells, but it\u2019s worth it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-03-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Peapod0114"},"reviewBody":"This recipe was very easy to make the only thing I would perhaps edit is that it says in the directions the prep is only 15 minutes, it took me about a 1\/2 hour to stuff them but I could just be slow. Also I used a box and a 1\/2 of shells. I did exactly like the recipe said and I also swapped some with an alfredo sauce that was amazing. I will definitely use this again. My family and I loved it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-11-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Momof3.Lex"},"reviewBody":"Even my kids love this and so simple to make! I would have given a 5 but I do like it better with ricotta cheese instead. I always serve with a fresh steamed broccoli!! I have also made this for gatherings as I find it easier and cheaper than lasagna.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-03-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"smhpal2"},"reviewBody":"I added chopped spinach as someone suggested and it came out great! You do not need to cook the manicotti before you stuff them with the mixture, but I did cook the sausage. The spaghetti sauce was all that was needed for the manicotti to soften. A definate \"do again\" as my husband says. Hope this helps the other readers.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-09-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mimirita"},"reviewBody":"I used bulk Italian chicken sausage pumped up with 2 tsp mixed Italian spices, 1\/2 tsp fennel seeds, a shake of red pepper flakes as I find chicken sausage can be less flavorful. I used 2% Breakstone cottage cheese and added about 3\/4 cup freshly grated Parmigiana Reggiano. Topped half with garlic marinara and half with a lightened homemade Alfredo sauce. Both were quite good. I used Jovial foods gluten free whole grain manicotti for the first time and they worked out well.I would have used ricotta if I'd had any on hand.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-07-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LeaEllen"},"reviewBody":"My husband loved this dish and suggested I make it again for an upcoming get-together. He asked that we make it with \"HOT\" Italian sausage the first time and it was okay...but a bit over-powering. This time we'll use milder sausage. Oh....and I pre-cooked the sausage too. Worked really well! Add a salad, some garlic bread and YUMMY!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-05-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"HBcook"},"reviewBody":"I made almost as written. I added some sauteed onion, 1\/2 cup grated Parmesan, and dried basil to the filling. I used a ziplock with a small corner cut out to fill the shells and that worked great. A little sauce on the bottom of the baking dish ( I bought Classico Cabernet marinara), baked 60 minutes would do 55 next time, then added cheese (more than called for plus parm), 10 more minutes...great flavor! Also, I used half mild and half hot Italian sausage....lots of flavor!! One problem, the filling wants to slide out of the shells when eating...","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-06-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"r_beyer"},"reviewBody":"Imade this a couple of days ago and my familyreally liked it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"33232","romance_copy_dek":"This classic Italian entree comes together in a snap but tastes as if it took hours. It's so tasty and easy to fix. 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