Sausage, Spinach, & Cheese Manicotti

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 502.1
  • Total Fat: 20.2 g
  • Cholesterol: 86.8 mg
  • Sodium: 1,453.1 mg
  • Total Carbs: 41.2 g
  • Dietary Fiber: 3.3 g
  • Protein: 36.2 g

View full nutritional breakdown of Sausage, Spinach, & Cheese Manicotti calories by ingredient
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Submitted by:


I revised this recipe from to make it lover in fat and sodium. I revised this recipe from to make it lover in fat and sodium.
Number of Servings: 7


    Ragł and filling
    1 lb Turkey Italian sausage
    1/2 cup finely chopped onion
    1/2 cup dry white wine
    6 cloves garlic, finely chopped

    1 28-ounce can crushed tomatoes with basil
    1/8 teaspoon dried crushed red pepper
    8 large fresh basil leaves, slivered

    2 cups part skim ricotta cheese
    3oz provolone cheese
    3oz part-skim mozzarella cheese
    1/2 c grated Parmesan cheese
    1 pkg frozen spinach, drained and chopped
    1/4 teaspoon coarsely ground black pepper

    1 box (14pcs) manicotti (large tubular pasta or lasagne noodles)
    1 tablespoon olive oil


For ragł and filling:
Pierce each sausage several times with tip of knife. Place sausages in heavy large saucepan; add onion. Cover; cook over medium-low heat 5 minutes. Turn sausages over; stir onion, add garlic. Cover and continue to cook until sausages release some fat and onion begins to color, about 5 minutes. Uncover; increase heat to medium. Add wine and simmer until wine evaporates and onion is golden, stirring often, about 5 minutes. Remove from heat.

Add tomatoes with juices to pan. Add crushed red pepper. Simmer very gently over low heat until sauce thickens and reduces to scant 2 cups, stirring sauce and turning sausages occasionally, about 1 hour 15 minutes. Add slivered basil and simmer sauce 5 minutes longer. Using tongs, transfer sausages to plate and cool. Season sauce to taste with salt and pepper.

Place ricotta in medium bowl. Mix in provolone , 1/2 mozzarella, 2 tablespoons grated Parmesan, spinach, and black pepper. Cut sausages into 1/4-inch cubes; stir into cheese mixture. Season filling to taste with salt. (Sauce and filling can be made 1 day ahead. Cover separately and chill.)

For assembly:
Cook manicotti in large pot of boiling salted water until still somewhat firm to bite and about 3/4 cooked, about 7 minutes (depending on brand). Using tongs, carefully transfer manicotti from pot to foil-lined baking sheet and cool.

Brush olive oil over bottom of 13x9x2-inch glass baking dish; spread 3 tablespoons sauce over. Using teaspoon, fill each of 12 manicotti with about 1/3 cup cheese-sausage mixture. Arrange stuffed pasta in single layer in prepared dish and spoon remaining sauce over. (Can be made 2 hours ahead. Cover with plastic wrap; let stand at room temperature.)

Preheat oven to 350°F. Sprinkle remaining mozzarella and Parmesan atop sauce. Bake manicotti uncovered until heated through and sauce is bubbling on bottom of dish, about 20 minutes. Let manicotti stand 5 minutes and serve.

Serves 6, 2 manicotti each.

Number of Servings: 7

Recipe submitted by SparkPeople user MRS243.

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