Easy Stuffed Manicotti
Picture this: It’s a cozy evening, and your kitchen is buzzing with anticipation. Instead of the usual lasagna, you’re about to embark on a culinary adventure.
Manicotti Magic: Imagine delicate manicotti shells, tender and eager to be filled. But wait, it’s not just any filling—it’s a symphony of flavors! Italian sausage, sautéed spinach, earthy baby portobello mushrooms, and velvety ricotta cheese come together in a harmonious blend. Each bite promises a taste explosion that dances on your taste buds.
Now, let’s talk about that luscious layer of homemade Alfredo sauce. Creamy, buttery, and oh-so-indulgent, it envelops the manicotti like a warm hug. As it bakes, the sauce transforms—golden edges forming, bubbling with anticipation.
Lasagna Who?: As you savor this alternative to lasagna, you realize: Manicotti night is the new star. It’s comfort, elegance, and flavor all rolled into one.
Easy Stuffed Manicotti
Difficulty: Medium4-6
servings30
minutes1
hourThis recipe is labeled ‘Easy’, however don’t let all the steps scare you. It comes together quick once everything is prepped.
Ingredients
Manicotti pasta shells (8oz)
- Filling
1lb Italian sausage
6 cups baby spinach
2/3 cup yellow onion, finely chopped
1 cup baby portobello mushrooms, rough chopped
15oz container of Ricatta cheese
(mix in 1tsp Italian seasoning, 1/2tsp garlic powder & 1/2tsp red pepper flakes)3 garlic cloves, finely chopped
1/2tsp House SPG
- Alfredo Sauce
Directions
- Bring large pan to medium heat. Add a light coat of avocado oil.
- Add Italian sausage to pan, fully cook, set aside. Retain any pan juice… or grease 😉
- While sausage is cooking, mix ricotta with seasoning, garlic powder, and red pepper flakes.
- Add a little avocado oil to pan. Cook spinach for about 2 minutes. Add mushrooms, and continue cooking until mushrooms are brown and spinach wilted, stirring frequently. Don’t add any salt at this stage, as it will draw too much water.
- Add onion and SPG, cook for another 2-3 minutes, add garlic cooking for a couple more minutes. Incorporate Italian sausage, and simmer for a few to blend flavors.
- Mix sausage/veg with ricotta. Set aside until pasta is ready.
- Preheat oven to 375 degrees, while also bringing large pot of salted water to boil.
- Cook pasta about 2 minutes less of instructions. The pasta will be pliable for stuffing, while not overcooking in the oven.
- Add thin layer of Alfredo sauce to bottom of 9×9 baking dish. Stuff pasta shells with filling, and align in dish. Cover with remaining sauce, and sprinkle of fresh parm.
- Bake for 15 minutes or until cheese has browned. Plate and serve with side salad. Enjoy!
Notes
- I typically bring my pasta water to a boil early in my cook. This allows the water to reheat quickly when ready to cook pasta.
