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:
Recipe and photos by For the Love of
  • 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 (I used part skim)
  • 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

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 entire baking dish.
Heat the olive oil in a skillet over medium heat. Once hot, add the turkey sausage removed from 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 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 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 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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7 Responses to “Italian Sausage and Mushroom Stuffed Manicotti”

  1. 1

    Chandani — April 15, 2010 @ 9:50 pm

    manicotti noodles with sausage and mushroom yummy

  2. 2

    A Feast for the Eyes — April 16, 2010 @ 10:53 pm

    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!

  3. 3

    Beth (Jam and Clotted Cream) — April 17, 2010 @ 9:19 am

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

  4. 4

    Chris — April 17, 2010 @ 12:17 pm

    This and some of that french bread? Yes please!

  5. 5

    Paula — April 18, 2010 @ 8:31 am

    Man … your guests are the luckiest eaters ever! This looks wonderful!

  6. 6

    Kris — June 25, 2012 @ 1:14 pm

    This is absolutely fabulous! I have made this several time for my picky family and they all love it.

  7. 7

    Barbara Farina — June 15, 2014 @ 1:54 am

    Thanks for this recipe – I’ve got a rolled breast of lamb in my freezer that needs a lot of long, slow cooking to make it tender. I think you’ve just given me the ideal sauce for it! see example here.

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