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Sweet Sausage and Arugula Manicotti
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Provided By:
Gail Simmons

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    • Ingredients

    Serves:

      • 12 x 4.5-inch manicotti (1 1/2 pound box), cooked al dente
      • Kosher salt
      • Extra-virgin olive oil
      • FOR FILLING:
      • Extra-virgin olive oil
      • 1/2 pound loose Italian pork sausage
      • 3 cups lightly packed baby arugula, roughly chopped
      • 1 1/2 cups good quality ricotta
      • 2 large eggs
      • 1/2 cup finely grated Parmigiano Reggiano, plus 1 cup for topping
      • 1/2 cup shredded packaged mozzarella, for topping
      • FOR TOMATO SAUCE:
      • Extra-virgin olive oil
      • 1 medium yellow onion, finely diced
      • 2 cloves garlic, minced
      • 2 sprigs fresh thyme, leaves picked
      • 1 cup fresh basil leaves, torn
      • 1 28-oz can San Marzano tomatoes

    Directions

    Begin by making a quick tomato sauce: Set a medium sauce pan over medium-high heat. Add olive oil and saute onion and garlic until just translucent. Add thyme leaves, basil leaves then pour in canned tomatoes and juice. Break up tomatoes into smaller pieces with a wooden spoon. Bring to a simmer and cook for 20-25 minutes. Season with salt and pepper.

    Make filling: Add olive oil to a large saute pan over medium heat. Once hot, add sausage and start to brown. Break it up into smaller pieces with a wooden spoon as it cooks. Once browned, add arugula to pan and cook until just wilted. Add extra olive oil as required. Season with salt and pepper. Spread out onto a plate then place in the refrigerator so it cools quickly.

    In a large bowl add ricotta, eggs and parmesan. Stir well to combine, then add cooled sausage and arugula mixture. Set aside.

    Using a pastry bag or a large zip-top bag, fill each manicotti with the cheese and sausage mixture. Fill from each end of the tube to the center for the best results. Set aside the filled tubes.

    To assemble, spoon half the sauce into the bottom of an 8x11 baking dish. Arrange manicotti in rows and top with remaining sauce. Shower with grated parmesan and shredded mozzarella. Bake in the oven for 20-25 minutes until golden and bubbly. Finish under broiler for 2 minutes until slightly golden.

    What do you think?

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    18 Comments

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    ljhanson

    Delicious! I used italian chicken sausageand I added chopped mushrooms to the mixture. I did not pre-cook the pasta. I added a little chicken broth to the bottom of the pan before baking.

    April 14 2011 at 2:19 PM Report abuse rate up rate down Reply
    Margaret

    Delicious - but I had to improvise part of the recipe. Where is your proof reader? No mention made of cooking the manicotti or stuffing it; oven temperature not indicated. Good think I know how to cook!

    February 28 2011 at 4:43 AM Report abuse rate up rate down Reply
    Paul

    Errr looks like a step was left out .. Aren't you supposed to stuff the manicotti shells with the prepared filling before putting them into the pan?

    February 27 2011 at 4:35 AM Report abuse rate up rate down Reply
    Cosmo

    OK, I guess you all missed my response to this. The Reader's Digest version. Do NOT cook the pasta For a professional chef, even she had trouble. Stuff it right out of the box. Put a 50/50 sauce & wine/water mixture in the bottom, cover, 350 for 1hr

    January 20 2011 at 5:33 PM Report abuse rate up rate down Reply
    ruby13t

    How and when do you fill the tubes????

    January 20 2011 at 2:42 PM Report abuse rate up rate down Reply
    AM Santare

    I used spinach instead of arugula. Made two batches. One with pre-cookeded Manicotti and one uncooked. Truthfully, filling the uncooked very simple, and with someone's suggestion, a little white wine in the baking dish, I liked the unboiled much more

    December 28 2010 at 2:03 PM Report abuse rate up rate down Reply
    2 replies to AM Santare's comment
    Cosmo

    TYVM - I glad you enjoyed it.

    January 20 2011 at 5:22 PM Report abuse rate up rate down Reply
    Cosmo

    TYVM I'm glad you enjoyed it.

    January 20 2011 at 5:23 PM Report abuse rate up rate down Reply
    glyders

    ...and bake at what temperature? Did I miss that?

    December 12 2010 at 9:44 AM Report abuse rate up rate down Reply
    onekansasmom

    Oven Temp?

    December 11 2010 at 6:00 PM Report abuse rate up rate down Reply
    bytocean

    I missed the chapter on stuffing manicotti for dummies so I made a mess but this was delicious, although next time I make it - it will be stuffed shells!!!

    December 11 2010 at 12:07 AM Report abuse rate up rate down Reply
    1 reply to bytocean's comment
    krews2

    I have an awful time stuffing shells and usually end up cutting them in half Used cooked Rigatoni Mixed it with cheese and sausage Layered tomato sauce as directd Topped with more sauce and voila Great dish Oven temperature was left out ???

    December 11 2010 at 4:54 PM Report abuse rate up rate down Reply
    lkm412

    Recipe omits directions on boiling & stuffing the manicotti. Sloppy editing. Sauce is watery - cook over high heat to thicken after initial 25 mins of simmering. I made it for four 15 yr old boys tonight and they loved it. I find it a little bland.

    December 10 2010 at 5:38 PM Report abuse rate up rate down Reply

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