Best 2 Sausage Mushroom Manicotti Recipes

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Sausage mushroom manicotti is a classic Italian dish that exudes comfort and satisfaction with each bite. This delectable dish features tender manicotti pasta shells, generously filled with a savory mixture of sausage, mushrooms, and a blend of herbs and spices. Bathed in a rich and flavorful sauce, topped with melted cheese, and baked to perfection, sausage mushroom manicotti promises an unforgettable culinary experience. Whether you're looking to impress guests at a dinner party or simply craving a hearty and delectable meal, this recipe is sure to satisfy your taste buds.

Here are our top 2 tried and tested recipes!

SAUSAGE AND MUSHROOM MANICOTTI WITH WHITE MUSHROOM SAUCE



Sausage and Mushroom Manicotti With White Mushroom Sauce image

Tired of tomato sauce with your pasta? This white sauce is a nice change of pace. Mushrooms and Italian sausage compliment each other well. Don't skip the steps in sauteeing the mushrooms -- this gives the dish its great flavor. A great recipe for entertaining! I made the stuffed pasta ahead of time, covered it and kept it in the refrigerator for several hours. Then quickly made the sauce just before baking. A hit at our dinner party!

Provided by Viclynn

Categories     < 4 Hours

Time 1h5m

Yield 14 stuffed shells, 7 serving(s)

Number Of Ingredients 16

1 lb Italian sausage, bulk
1/2 cup green onion, thinly sliced
1 garlic clove, minced
2 tablespoons butter
8 ounces fresh mushrooms, finely chopped
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1/2 cup sour cream
1/4 teaspoon black pepper
1 (8 ounce) package manicotti pasta, cooked as directed, and drained (rinse with cold water)
1 (5 ounce) can evaporated milk
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
2 tablespoons butter
8 ounces fresh mushrooms, sliced
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley
1/2 cup shredded parmesan cheese
2 cups shredded mozzarella cheese, divided

Steps:

  • Preheat oven to 350. Cook pasta, as directed. Drain and rinse in cold water. (Handle the pasta carefully to avoid tearing the manicotti.).
  • Crumble the italian sausage into a skillet, then cook until no longer pink. Crumble the cooked meat into small pieces. Drain and set aside.
  • In the same skillet, melt the butter, then saute the mushrooms and onions until tender. Add the garlic and cook 2 minutes longer.
  • Transfer vegetables to a bowl, add the sausage, soup, sour cream and pepper. Stir well. Set the skillet aside.
  • Place the meat/mushroom mixture in a large Ziploc bag - snip a hole in one corner. Stuff the manicotti shells and place in a lightly greased 13"x9"x2" baking dish.
  • For the Sauce:.
  • Using the same skillet, melt the butter and saute the sliced mushrooms until tender.
  • Stir in the milk, soup, parsley and heat through. Add the parmesan cheese and HALF the mozzarella. Stir thoroughly. Pour over the stuffed pasta.
  • Cover with aluminum foil and bake at 350 for 25 minutes.
  • Uncover, sprinkle with remaining 1 cup mozzarella, and heat for additional 10 minutes. Enjoy!

SAUSAGE MUSHROOM MANICOTTI



Sausage Mushroom Manicotti image

If you're tired of pasta with tomato sauce, try this version instead. A creamy sauce covering sausage-filled noodles makes it hard to resist. -Kathy Taipale, Iron River, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 7 servings.

Number Of Ingredients 14

1 package (8 ounces) manicotti shells
1 pound bulk Italian sausage
1/2 cup thinly sliced green onions
1 garlic clove, minced
2 tablespoons butter
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup sour cream
1/4 teaspoon pepper
SAUCE:
1 can (5 ounces) evaporated milk
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 tablespoon minced fresh parsley
2 cups shredded part-skim mozzarella cheese, divided

Steps:

  • Cook manicotti shells according to package directions. Meanwhile, in a skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, saute onions and garlic in butter until tender. Add mushrooms; heat through. Drain shells and set aside., Transfer mushroom mixture to a bowl; stir in the sausage, soup, sour cream and pepper. Stuff into manicotti shells. Place in a greased 13x9-in. baking dish., For sauce, in a saucepan, heat the milk, mushrooms and parsley. Remove from the heat; add 1-1/2 cups cheese, stirring until melted. Pour over stuffed shells., Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 449 calories, Fat 26g fat (13g saturated fat), Cholesterol 79mg cholesterol, Sodium 949mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 21g protein.

Tips:

  • Choose fresh ingredients. High-quality ingredients will make a big difference in the flavor of your manicotti.
  • Don't overcook the manicotti. The pasta should be al dente, or slightly firm to the bite.
  • Make sure the filling is cooked through. The sausage and mushrooms should be cooked until they are no longer pink.
  • Use a flavorful sauce. The sauce will help to bring all the flavors of the dish together.
  • Garnish the manicotti with fresh herbs. This will add a pop of color and flavor.

Conclusion:

Sausage mushroom manicotti is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sausage, mushrooms, and cheese is sure to please everyone at the table. With a little planning, you can have this dish on the table in no time.

Here are some additional tips for making sausage mushroom manicotti:

  • If you are short on time, you can use pre-cooked sausage and mushrooms.
  • You can also use a jarred pasta sauce if you don't have time to make your own.
  • If you are feeling adventurous, you can add other ingredients to the filling, such as spinach, artichoke hearts, or sun-dried tomatoes.
  • Serve the manicotti with a side salad or garlic bread.

Enjoy your homemade sausage mushroom manicotti!

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