Easy Baked Manicotti with Sausage
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.
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.
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Preheat your oven to 350°F (175°C).
Stuff each uncooked manicotti shell with a string cheese stick and arrange them in a single layer in a baking dish.
Pour about three-quarters of the marinara sauce over the stuffed shells, ensuring they are mostly covered.
Pour the water around the edges of the dish. This will help steam and cook the pasta.
Sprinkle the diced white onion over the sauce.
Season evenly with garlic powder and Italian seasoning.
Top with the cooked and crumbled Italian sausage, followed by the remaining marinara sauce.
Cover the baking dish tightly with aluminum foil.
Bake for 30 minutes.
Carefully remove the foil. Top the casserole with shredded mozzarella and grated Parmesan cheese.
Garnish with dried parsley flakes.
Return the dish to the oven, uncovered, and bake for another 10 minutes, or until the cheese is melted and bubbly.
Let it rest for a few minutes before serving.
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.
Yes, but reduce baking time by 10–15 minutes since the pasta is already partially cooked. Check at 25 minutes for doneness.
Use fresh mozzarella torn into chunks, or mix ricotta with shredded mozzarella and stuff with a small spoon.
Cover and refrigerate for up to 3 days. Reheat in a 350°F oven for 20–25 minutes covered with foil until heated through.
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.
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.
