Mamma Mia! Manicotti



6 to 8 servings



8 to 10 manicotti shells
1 container (15 oz.) ricotta cheese
3/4 to 1 lb. Mozzarella and Parmesan cheese mixture
1 jar spaghetti sauce
8 oz. Italian sausauge, ground
1/2 chopped red onion
2 cloves garlic, minced
Chopped olives, if desired


Preheat oven to 350°F. Cook manicotti noodles until semi-soft and let them cool. You may skip this step if you like more firm noodles. Cook sausage and drain excess fat. Let sausage cool for a couple of minutes. In a mixing bowl, combine ricotta, onion, garlic, Italian Sausage, and a touch of mozzarella/parmesan mixture. Mix with a big spoon. One at a a time, stuff shells with fingers(lots easier than spoon but messy). Spray cake pan with Pam, and pour 1/4 bottle of sauce over bottom of the pan. Carefully place shells parallel in the pan, not overlapping. Pour remaining sauce over the top, followed by onions and olives, if desired. Top with mozarella and parmesan mix. Cover with tin foil for 45 minutes, then uncover and bake additional 15 minutes. Serve wtih a nice Italian salad, and of course, garlic bread.

Author's Comments

I reinvented this recipe to include meat, because Italian Sausage does wonders for the flavor. Of course it can also be made meatless. I also chose to leave out the spinach. For best results, good Italian food is best when you use lots of garlic, and red onion. Also, always use authentic Italian cheese such as mozzarella, parmesan, or asiago.

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5 Recipe Reviews

Larry Renaldi

Larry Renaldi reviewed Mamma Mia! Manicotti on July 25, 2000

homemade sauce is so much better,can not stand sauce out of a jar! it takes a little more time to make and taste so much better
i make sauce, a large batch at a time,i use ziploc freezer bags to proportion the amount i"ll use

Kari Kurth

Kari Kurth reviewed Mamma Mia! Manicotti on January 18, 2001

Try adding dry or fresh parsley for more color! Great recipe!

April Dixon

April Dixon reviewed Mamma Mia! Manicotti on November 19, 2002

This recipe was delicious! DO NOT OVERCOOK THE MANICOTTI. It falls apart and makes a mess. Still tastes great though.

Holly Johnson

Holly Johnson reviewed Mamma Mia! Manicotti on April 21, 2003

I made this for the 2nd grade kids at school, for a food from "Italy". Most of the kids put this on their "I liked this food" list.
I used a jar of traditional Prego spagetti sauce. I also put a whole roll of italian sausage in this recipie instead of a partial roll, and it still held together quite well.

Lynda Paulson

Lynda Paulson reviewed Mamma Mia! Manicotti on January 9, 2004

I have always made the traditional style Manicotti with homemade sauce - in a hurry, I tried this recipe and found it delicious and my guests were impressed with my talent. Thanks for such a great new quick way the enjoy an old family favorite.