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Italian Sausage and Mushroom Stuffed Manicotti

Italian Sausage and Mushroom Stuffed Manicotti

We had friends coming for dinner and I needed to use up the turkey Italian sausage and mushrooms I had in the refrigerator so I decided to make manicotti. I found some marinara in the freezer so this meal turned out to be pretty easy to make. It was hearty, delicious and a big hit with everyone, kids included. This will be on our dinner table again and again.

Turkey Italian Sausage and Mushroom Stuffed Manicotti:


  • 1 tsp olive oil
  • Turkey Italian sausage links, casings removed
  • 1/2 sweet yellow onion, diced
  • 8 oz button mushrooms, chopped
  • 4-5 cloves of garlic, minced
  • 1/2 tsp dried oregano
  • Sea salt and freshly cracked pepper, to taste
  • 15 oz ricotta cheese
  • Dash of fresh nutmeg, grated
  • 2 tbsp fresh parsley, chopped
  • 5-6 fresh basil leaves, chiffonade (divided)
  • 4 tbsp Parmesan cheese (divided)
  • Manicotti shells, cooked per instructions
  • 3 cups of marinara sauce (divided)
  • 1 1/2 cup mozzarella cheese (divided)

Italian Sausage and Mushroom Stuffed Manicotti

How to Make Italian Sausage and Mushroom Stuffed Manicotti

Preheat the oven to 350 degrees. Coat a large glass baking dish with olive oil cooking spray then pour 1 cup of marinara and coat the entire baking dish.
Heat the olive oil in a skillet over medium heat. Once hot, add the turkey sausage removed from the casing. Cook for 1-2 minutes, crumbling the sausage with a spatula. Add the onions and mushrooms then continue to cook for 3-4 minutes. Once the meat is cooked through and crumbled and the onions are tender, add the minced garlic and cook, stirring constantly for 1 minute. Remove from heat and let cool.
Cook the manicotti noodles per instructions and set them aside to cool.
In a large bowl add the cooled meat mixture, ricotta cheese, grated nutmeg, parsley, basil, 1/4 cup mozzarella cheese, 2 tablespoons of Parmesan cheese, then mix thoroughly.
Place the mixture into a large zip lock bag and cut a hole in the corner of the bag. Pipe filling into each manicotti shell (I pipe a bit into each side) then place into the baking dish. Continue the process until you are out of filling and shells. Pour the remaining marinara sauce on top of the manicotti then top with the remaining mozzarella cheese and Parmesan cheese.

Italian Sausage and Mushroom Stuffed ManicottiCover the baking dish with a piece of tin foil and place it in the oven to bake for 30 minutes. Remove tin foil and cook for an additional 5 minutes. Remove from oven and let cool for 7-10 minutes. Top with chopped basil and serve. Enjoy.


Italian Sausage and Mushroom Stuffed Manicotti


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  1. There's a local Italian restaurant that makes the best version of this! I want to see how close I can replicate this delicious meal, and I think this comes pretty darn close. I want to make my own manicotti shells, since it's really like making a crepe. This looks fab!

  2. Can I come and stay – your meals are fab. This looks so tasty and right up my street