Italian Sausage and Mushroom Stuffed Manicotti

Turkey Italian Sausage and Mushroom Stuffed Manicotti

Ingredients:

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 large skillet over medium heat. Once hot, add the turkey sausage, casing removed. 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 according to the package instructions, drain, and set them aside to cool.

In a large bowl, add the cooled meat mixture, ricotta cheese, grated nutmeg, parsley, basil, ¼ cup mozzarella cheese, and 2 tablespoons of Parmesan cheese, then mix thoroughly.

Place the mixture into a large zip-lock bag and cut a hole in one corner of the bag.

Pipe filling into each manicotti shell (I pipe a bit into each side), then place into the baking dish. Repeat.

Pour the remaining marinara sauce over the manicotti, then top with the remaining mozzarella cheese and Parmesan cheese.

Cover the baking dish with foil and place it in the oven to bake for 30 minutes.

Remove 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.

Turkey Italian Sausage and Mushroom Stuffed Manicotti

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Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Course: Main

Cuisine: Italian

Servings: 8

Author: Pam - For the Love of Cooking

Equipment

• 9 x 13-inch Baking Dish
• Large skillet

Ingredients

• 1 tbsp olive oil
• Italian sausage links casings removed (turkey or pork)
• ½ yellow onion diced
• 8 oz button mushrooms chopped
• 4-5 cloves of garlic minced
• ½ tsp dried oregano
• Sea salt and freshly cracked pepper to taste
• 1 (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
• 1½ cups mozzarella cheese divided

Instructions

• 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 large skillet over medium heat. Once hot, add the turkey sausage, casing removed. 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 according to the package instructions, drain, and set them aside to cool.
• In a large bowl, add the cooled meat mixture, ricotta cheese, grated nutmeg, parsley, basil, ¼ cup mozzarella cheese, and 2 tablespoons of Parmesan cheese, then mix thoroughly.
• Place the mixture into a large zip-lock bag and cut a hole in one corner of the bag.
• Pipe filling into each manicotti shell (I pipe a bit into each side), then place into the baking dish. Repeat.
• Pour the remaining marinara sauce over the manicotti, then top with the remaining mozzarella cheese and Parmesan cheese.
• Cover the baking dish with foil and place it in the oven to bake for 30 minutes.
• Remove 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.

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