Sausage-Stuffed Manicotti Recipe (2024)

Another successful CL recipe in a house that is pasta divided. Everyone walked away full after having seconds. I do a lot of prep work the night before when I cook because I get home from work late and hate eating late. I precooked the noodles (which helps since they weren't hot to handle) and precooked the sausage filling. I reheated the sausage filling to add the milk mixture the day of and used an iced tea spoon with the small head and long handle to fill the pasta, it worked perfectly. I'm not a fan of jarred sauces, too much sugar and salt, so I substituted my own and it all came out amazing.

Excellent! Leftovers were even better. Used chicken sausage and came out just fine. A little nervous after reading reviews that the recipe was very difficult. Not really that bad. I only boiled the manicotti noodles for 5 minutes so easier to handle. Trick I found to fill the noodles. Let the sausage mixture cool slightly then hold the noodle vertical with one opening blocked by your palm and fill with a small spoon. Best way I found to really stuff the noodle.

My kids and husband loved this

These were great and easy! I used jumbo shells because my market didn't have manicotti and it turned out so well. It was really easy to stuff the shells so I will use those again in the future. We eat for dinner and the leftovers heated up perfectly for lunch the next day.

This was a disapointment I didn't think the flavor was that great and it was pretty runny. My husband and I both that it was just average and would rather try something new than make this a second time.

Wonderful! Next time I'll use fresh pasta sheets to roll the manicotti - way to hard to stuff. I undercooked them, but they split as I was stuffing and ended up more like a casserole...still the flavor was so delicious!

This recipe is amazing! The white sauce is great. I added some garlic and red pepper as well. It is easier to stuff the manicotti if they are not fully cooked. This recipe does take some effort, so make sure you have the time.

One of the best baked pasta dishes I've eaten, and I think the white sauce is the secret. I followed directions exactly except that I added garlic, crushed red pepper, and 1/4 cup roasted red bells to the meat. I did cook with foil on top until the last 5 minutes and was glad I did.

My entire family, including my 2 year old and 4 year old, devoured this meal! This recipe will most definitely be saved and made again, again, and again!

Quite delicious though not as cheesy as I would like. It takes effort to make.

Loved this recipe. I could not find manicotti pasta so I substituted with cannelloni. Very flavorful dish. I served it with a salad side and our dinner was complete.

This was sooo tasty! I couldn't find turkey sausage so I used a spicy Italian sausage as well as a tomato sauce with peppers in it and it came out delicious! Great for if you're having people over for dinner. Also found the noodles easy to stuff because I boiled them about a minute less than the box said to.

Made this for my husband and I, it is very good, easy and quick except for the stuffing the manicotti part. I ended up par cooking the manicotti and that made it easier to stuff them. I added garlic and some red pepper flakes. I also added the whole jar of pasta sauce and more cheese.

I substituted jumbo shells for the manicotti and a 28 oz can of crushed tomatoes with basil for the sauce. We quite enjoyed the dish, and will make it again. I generally don't care for turkey sausage, but it was unobtrusive and tasty in this.

Made this last night with some green beans on the side. It turned out deliciously even though I omitted pouring the remaining milk roux over the stuffed manicotti. I'm surprised they didn't dry out. I remember thinking what a waste it was to use 2 cups of milk to make the sauce and then only use 1/2 a cup of sauce. I'll know in the future to do it correctly. I remember when I took it out of the oven I thought we should call and invite some friends over because it looked so good. Next time we will.

I love this recipe and have made twice, once with the printed version, one online. I retrieved it again today and am confused by the 1st instruction to cook pasta according to package directions, omitting salt and fat. Omit fat? Is it talking about something else?

I made it the first time from the print edition of Cooking Light and experienced some of the same confusion as other readers, but it was still excellent. The second time was even better. Since I couldn't find manicotti in the store I used Jumbo Shells. That was much easier and actually made a very attractive dish. We freeze leftovers and I add a bit more tomato sauce and heat it in the microwave first, and then sprinkle with some additional cheese and put it under the broiler. It is just as good as the first time and maybe even better and is a quick weekday dinner.

Fantastic! The white sauce was the perfect thickening agent to hold the meat mixture together. It took longer than the recipe stated for the mixture to thicken up. Other than that, followed the recipe and it turned out wonderful. Served with a salad.

This recipe, despite some reviews to the contrary, was easy, not too time consuming and delicious. The cream sauce was a nice addition to the sausage. Next time I will make more of the cream sauce as I used almost all of it to mix with the meat. Very tasty and rich, hard to believe it's light!

I used some frozen home-made marinara sauce for these and real italian sausage vs. turkey (because the store was out of turkey sausage). The family loved it, especially my 12 year old. It is a bit of work but we had left overs for lunches so that made it worth the effort. I bet this would also be good with lean-ground beef as I find ground turkey to be kind of blah and typically dry.

I wouldn't say this my favorite recipe, but it is okay. The directions were unclear about the white sauce mixture, but I added it to the sausage and also placed it as the first layer on the top of the manicotti. I also did not want to waste the 12 manicotti package, so I ran out of sausage to place on top. I also used chicken sausage instead of the turkey sausage. I served it with a spinach salad.

While the magazine instructions were unclear regarding the milk, the on-line version of the recipe was correct. I substituted Morningstar Farms Sausage Crumbles for the sweet turkey Italian sausage. My family loved it, and it's definitely worth making again.

This recipe is very good. It is a little time consuming so I will probably make it on the weekends rather than during the week. I am glad I read the reviews...the online recipe was the correct version.

I made this recipe today. Of course I love my own type of manicotti but this sounded interesting. I liked it. I don't know if I would have made the roue' at all. It could have been perfectly fine with the meat/veggie mixture combined with the pasta sauce and cheeses. I didn't think the white sauce added anything to dish. I might try it again sans the white sauce.

I made a few changes based on what I had (or didn't have) and it still turned out really tasty. Everyone had seconds. I used red bell pepper instead of green and used a sweet vidalia type onion. I also didn't have any mozzarella so I just omitted it. The white sauce gave it plenty of richness. I would just suggest draining the fat after the sausage, onion and pepper are done cooking. Will certainly make again for an easy weeknight dinner.

This was good for Sunday dinner with time to make it without feeling rushed. Used a basic marinara from a jar and added about 1/2 cup fresh chopped basil to the meat mixture. Took longer than 6 mins to make the milk sauce. Used 12 manicotti instead of 10 since box came with 14 and put 1/4 C mix in each with good results.

Guess everyone decided to try this at the same time. I was so confused until my daughter went on line and found everyone had the same problem, incomplete instructions.

I'm glad I read the other reviews. I read and re-read this recipe when I got to the "use 1/2 cup of white sauce" step and like the others, I just winged it, but I thought it was me at first! I wrote to CL and maybe next month there'll be a correction printed in the magazine.

I too was left scratching my head with what to do with the milk mixture. I ended up mixing it with the pasta sauce before pouring it over the top of the manicotti.

Good recipe, but I agree with the other reviewers. Something was lost in the translation. Why would you make 2 cups of white sauce when you only need 1/2 cup? Like a previous reviewer, I put the remaining white sauce on the dish before adding the cheese and pasta sauce.

I agree with both other reviewers. This recipe was a "keeper" according to my family, but something is not right. It says to put the remaining sausage mixture over the manicotti in the dish, but I didn't have any remaining sausage mixture. I'm wondering if the instructions should have been to put the remaining milk mixture over the manicotti.

I recently made this dish and found it to be very tasty and would make it again. Since it was a bit involved it is not necessarily a quick dinner. (Was there a step missing) The remaining milk and flour mixture stated using 1/2 cup with the sausage mixture, what is done with the remaining. (I just poured it on top of the manicotti prior to the pasta sauce)

I enjoyed this recipe, but is a step missing? I used 1/2 cup of the roux/milk in the sausage, but what do I do with the rest of it? My family enjoyed it as well, but it took 3 pans to cook.