Okay, buckle up buttercups, because I’m about to share the recipe that basically saved my marriage (okay, maybe a slight exaggeration, but still…). This Easy Cheesy Sausage Manicotti Recipe — yeah, that’s the one — is pure comfort food bliss. Think tender manicotti shells stuffed with a savory sausage and cheese mixture, smothered in marinara, and baked until bubbly and golden. It’s seriously the best!

Honestly, this recipe is practically a love language in our house. My husband? OBSESSED. He requests it at least twice a month, and the rare times I try to swap it out for something “healthier,” I get the look. You know the one. Even my picky little monster (aka my five-year-old) devours it. One time, I tried to be sneaky and add some finely chopped spinach to the filling. Let’s just say that didn’t go well. Lesson learned: don’t mess with a good thing! This recipe is a staple, and I can almost make it with my eyes closed now.

Why You’ll Love This Easy Cheesy Sausage Manicotti Recipe

It’s ridiculously easy. Seriously, if I can make it after a long day chasing after a toddler, you can too.
Cheesy, sausage-y goodness. Need I say more?
It makes a TON, which means leftovers. Leftovers for days! (Or, you know, for lunch the next day. Or breakfast. No judgement here).
It’s customizable. Don’t like sausage? Swap it for ground beef. Hate ricotta? Use cottage cheese. I won’t tell.

How to Make It

Alright, picture this: Me, in my kitchen, hair a mess, maybe a splash of marinara on my shirt (who am I kidding, definitely marinara on my shirt), and a glass of wine within arm’s reach. That’s the vibe we’re going for here.

First, brown your sausage in a big ol’ skillet. Don’t be shy with it, get some color on there! Then, drain off the grease – nobody wants a greasy manicotti. I usually toss in a little minced garlic during the last minute of browning because garlic makes everything better, right?

While the sausage is cooling, mix together your cheeses – ricotta, mozzarella, Parmesan – in a big bowl. I usually eyeball the amounts, but don’t tell anyone. Throw in an egg to bind it all together and season it with some salt, pepper, and maybe a little Italian seasoning if you’re feeling fancy.

Now, for the fun part: stuffing the manicotti shells. I use a spoon, but you can also use a piping bag if you’re feeling ambitious. Just fill ’em up good!

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Spread a thin layer of marinara sauce in the bottom of a baking dish (I always forget this step and then curse myself later), then arrange the stuffed shells on top. Pour the remaining sauce over the shells, making sure they’re all nice and covered.

Finally, sprinkle with more mozzarella cheese (because why not?) and bake in a preheated oven until bubbly, golden, and the cheese is melted and gooey. Let it cool for a few minutes before serving – trust me, you don’t want to burn your mouth.

Ingredient Notes

Italian Sausage: I usually go for mild, but hot Italian sausage will definitely kick things up a notch! Sometimes I’ll mix them, just to get a lil’ zing.
Ricotta Cheese: Full-fat is the way to go, people. Don’t even bother with the low-fat stuff. It’s just not the same. And don’t drain it, that just makes it sad.
Mozzarella Cheese: Shredded is easiest, but if you only have fresh mozzarella, just chop it up. It’ll still be delicious. Also, feel free to add more than the recipe calls for. I always do!
Manicotti Shells: Make sure you buy the kind that are meant to be stuffed. I accidentally bought the wrong kind once and ended up with a huge mess. It wasn’t pretty.
Marinara Sauce: Use your favorite! Jarred is totally fine, or you can make your own if you’re feeling ambitious. I usually doctor up a jarred sauce with some extra garlic and herbs because, well, I’m lazy.

Recipe Steps:

Brown Italian sausage in a skillet, then drain excess grease.
Combine ricotta, mozzarella, Parmesan cheese, and egg in a bowl; season with salt, pepper, and Italian seasoning.
Stuff manicotti shells with the cheese and sausage mixture.
Spread a thin layer of marinara sauce in a baking dish.
Arrange stuffed shells in the dish and cover with remaining sauce.
Sprinkle mozzarella cheese over the top.
Bake in a preheated oven until bubbly and golden.
Cool slightly before serving.

What to Serve It With

Honestly? This is a meal in itself. But if you’re feeling fancy, a simple side salad with a vinaigrette dressing is always a good choice. Or some garlic bread. Because carbs on carbs is never a bad idea.

Tips & Mistakes

Don’t overcook the pasta shells before stuffing them! They should be al dente, or they’ll fall apart when you try to stuff them.
Don’t overstuff the shells! They’ll burst in the oven, and you’ll end up with a cheesy, saucy mess. (Although, honestly, that still tastes pretty good.)
If you have extra filling, don’t throw it away! You can use it to stuff some bell peppers or zucchini. Or just eat it with a spoon. Again, no judgement.
Always, ALWAYS remember to grease the baking dish! Unless you like scrubbing burnt cheese off your dish for an hour.

Storage Tips

Store any leftover manicotti in an airtight container in the fridge. It’ll keep for about 3-4 days. And let me tell you, cold manicotti for breakfast? Don’t knock it ’til you try it. My husband thinks I’m crazy, but I swear it’s delicious. You can also freeze it for longer storage. Just wrap it tightly in plastic wrap and then foil. It will keep for up to 2 months! When you’re ready to eat, let it thaw overnight in the fridge and then reheat in the oven.

Variations and Substitutions

Meat: Ground beef, ground turkey, or even shredded chicken would work well in place of the sausage.
Cheese: Use cottage cheese instead of ricotta. It’s a texture thing, but hey, it works.
Vegetables: Add some spinach, mushrooms, or zucchini to the filling. Just make sure to cook them first!
Sauce: Pesto instead of marinara! I tried it once when I was out of marinara, and it was surprisingly good.
Gluten-Free: Use gluten-free manicotti shells. They can be a little tricky to find, but they’re out there!

Frequently Asked Questions

Can I assemble this ahead of time?

Absolutely! Assemble it, cover it tightly with plastic wrap, and store it in the fridge for up to 24 hours before baking. It might need a few extra minutes in the oven.

What if I can’t find manicotti shells?

You can use lasagna noodles! Just cook them, cut them into strips, and roll them up with the filling. It’s not *technically* manicotti, but it’ll still taste good.

Can I make this in a slow cooker?

I haven’t tried it, but I’m sure you could! I’d layer the ingredients in the slow cooker, cook on low for 4-6 hours, and then broil for a few minutes to melt the cheese. Let me know if you try it!

My cheese filling is too watery! Help!

Make sure you’re using full-fat ricotta cheese and that you’re not overmixing the filling. You can also add a tablespoon or two of breadcrumbs to absorb some of the excess moisture.

Can I use frozen sausage?

Sure! Just make sure to thaw it completely before cooking. And drain off any excess liquid.

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Easy Cheesy Sausage Manicotti Recipe