This Italian stuffed pasta tubes recipe is one I created after tasting something similar at a local restaurant. The stuffed pasta tubes freeze well, allowing dinner to be ready faster. I generally make my pasta tubes and spaghetti sauce from scratch, but to shorten preparation time, manicotti tubes and jarred spaghetti sauce will work, too.
Ingredients
- 1 package manicotti shells , 8 ounce
- 1 package Italian turkey sausages , 20 ounce
- 1 jar roasted garlic spaghetti sauce , 24 ounce
- 0.5 teaspoons granulated garlic
- 0.5 teaspoons Italian seasoning
- 0.67 cups shredded mozzarella cheese
- cooking spray
Instructions
-
1
Bring a large pot of lightly salted water to a boil. Cook manicotti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain; cool.
-
2
Meanwhile, heat a large skillet over medium-high heat. Add sausage; cook and stir until browned and crumbly, 5 to 7 minutes. Drain excess grease.
-
3
Add 2 cups spaghetti sauce, garlic, and Italian seasoning to sausage; simmer for about 10 minutes.
-
4
Cut open manicotti tubes; lay flat. Place about 3 tablespoons sausage mixture down middle of flattened tubes; divide and sprinkle 2/3 cup mozzarella cheese on top sausage mixture. Roll up tubes.
-
5
Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a 9x13-inch casserole dish with cooking spray.
-
6
Melt butter in a medium saucepan over medium heat. Whisk in flour until a smooth paste forms. Slowly pour in cream, whisking to prevent any lumps. Cook until thickened, about 5 minutes. Whisk in Fontina cheese, 1/2 cup mozzarella cheese, and Parmesan cheese until thoroughly blended.
-
7
Pour 1/2 cheese sauce into the prepared casserole dish. Place stuffed tubes, seam-sides down, over sauce; pour remaining 1/2 cheese sauce on top. Pour remaining 1 cup spaghetti sauce down middle of casserole.
-
8
Bake in the preheated oven until golden, 20 to 25 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Butterscotch Sauce II
The best butterscotch sauce in the world. Best served over ice cream in a puffed pastry shell!
Dolce Pesca (Sweet Peaches)
Peaches are stuffed with a fig and pine nut mixture, soaked in wine, and topped with brandy before baking. I learned this amazing recipe from an Italian woman while in Italy and I never forgot it. It's easy, healthy, and so good.
Brown Butter Oatmeal Muffins
I made these muffins out of ingredients I usually have on hand in my pantry. The muffins can be customized to use whatever ingredients you have available to you. In addition to being easy to make, these humble muffins get an extra boost of flavor from browned butter.