Ingredients for Sausage And Broccoli Manicotti
- 1 (16 ounce) package manicotti shells
- 1 (15 ounce) container ricotta cheese
- 1 (10 ounce) package frozen chopped broccoli, thawed and squeezed dry
- 3 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon onion powder
- salt and pepper, to taste
- 1 pound bulk Italian sausage
- 1 (24 ounce) jar pasta sauce
- 2 cloves garlic, minced
- 1/2 teaspoon garlic powder
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How to Make Sausage And Broccoli Manicotti
- Preheat oven to 350°F (175°C). Grease a 13x9 inch baking dish.
- Cook manicotti shells according to package directions until al dente. Drain and set aside.
- In a large bowl, combine ricotta (or cottage cheese), broccoli, 1 cup mozzarella, 1/4 cup parmesan, egg, parsley, onion powder, salt, pepper, and garlic powder. Mix well.
- In a large skillet, cook sausage over medium heat, breaking it up with a spoon, until browned. Drain off excess grease.
- Add pasta sauce and minced garlic to the skillet; simmer for 5-8 minutes.
- Spread 1 1/2 cups of the sausage sauce mixture in the prepared baking dish.
- Fill each manicotti shell with the broccoli and cheese mixture.
- Arrange the stuffed shells over the sauce in the baking dish.
- Pour remaining sauce over the manicotti.
- Sprinkle with remaining parmesan and mozzarella cheese.
- Bake for 40-50 minutes, or until heated through and bubbly. Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
78 g
Sugar
67g
Fat
116g
Carbs
17g
