Easy Baked Manicotti with Sausage

Name: Easy Baked Manicotti with Sausage
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 8 string cheese sticks; 8 uncooked manicotti pasta shells; 24 oz marinara sauce; 1/2 cup water; 1/2 cup white onion, diced; 1 tsp garlic powder; 1 tsp Italian seasoning; 1/2 lb sweet Italian sausage, cooked and crumbled; 2 cups shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1 tsp dried parsley flakes, for garnish

This easy baked manicotti uses uncooked pasta shells and string cheese for a foolproof shortcut—just stuff, top with marinara and Italian sausage, and bake until tender.

🌍Italian-American 🏷️Baked manicotti 🏷️Stuffed pasta 🏷️Italian sausage 🏷️Easy dinner Weeknight meal

🏷️

🏷️Comfort food

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TikTok

Total

50 min

Servings

4

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

8 string cheese sticks
8 uncooked manicotti pasta shells
24 oz marinara sauce
1/2 cup water
1/2 cup white onion, diced
1 tsp garlic powder
1 tsp Italian seasoning
1/2 lb sweet Italian sausage, cooked and crumbled
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 tsp dried parsley flakes, for garnishoptional

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Instructions

1
Preheat your oven to 350°F (175°C).
2
Stuff each uncooked manicotti shell with a string cheese stick and arrange them in a single layer in a baking dish.
3
Pour about three-quarters of the marinara sauce over the stuffed shells, ensuring they are mostly covered.
4
Pour the water around the edges of the dish. This will help steam and cook the pasta.
5
Sprinkle the diced white onion over the sauce.
6
Season evenly with garlic powder and Italian seasoning.
7
Top with the cooked and crumbled Italian sausage, followed by the remaining marinara sauce.
8
Cover the baking dish tightly with aluminum foil.
9
Bake for 30 minutes.
10
Carefully remove the foil. Top the casserole with shredded mozzarella and grated Parmesan cheese.
11
Garnish with dried parsley flakes.
12
Return the dish to the oven, uncovered, and bake for another 10 minutes, or until the cheese is melted and bubbly.
13
Let it rest for a few minutes before serving.

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Tips & Notes

Pro tips

Stuff the uncooked pasta shells gently to avoid cracking. A small spoon or piping bag works better than fingers.
Spread a thin layer of sauce on the baking dish bottom before arranging shells to prevent sticking and ensure even moisture.
Don't skimp on the water added to the sauce mixture—it hydrates the uncooked pasta as it bakes and keeps the filling creamy.
Cover the dish with foil for the first 30 minutes of baking to trap steam, then uncover to brown the cheese topping.

Substitutions

Sweet Italian sausage → hot Italian sausage (spicier) or ground beef (milder, add 1 tsp Italian seasoning)
Marinara sauce → meat sauce (adds richer flavor, reduce added water to 1/4 cup)
Mozzarella cheese → a blend of mozzarella and provolone (adds depth)
String cheese → fresh mozzarella chunks or a mixture of ricotta and mozzarella

Storage & make-ahead

Store covered in the refrigerator for up to 3 days. Reheat covered in a 350°F oven for 20–25 minutes. Freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

Common Questions

Can you use cooked manicotti shells instead of uncooked?

Yes, but reduce baking time by 10–15 minutes since the pasta is already partially cooked. Check at 25 minutes for doneness.

What if I don't have string cheese?

Use fresh mozzarella torn into chunks, or mix ricotta with shredded mozzarella and stuff with a small spoon.

How long does baked manicotti keep?

Cover and refrigerate for up to 3 days. Reheat in a 350°F oven for 20–25 minutes covered with foil until heated through.

Can I assemble this ahead of time?

Yes. Stuff the shells, arrange in the baking dish, cover with sauce and cheese, then cover tightly and refrigerate up to 24 hours. Bake directly from the fridge, adding 5–10 minutes to the baking time.

How do I know when the manicotti is done?

The pasta shells should be tender when pierced with a fork, and the cheese on top should be melted and lightly browned, usually 35–40 minutes at 375°F.