Sausage-Stuffed Manicotti

Sausage-Stuffed ManicottiRecipe
Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Stuffed manicotti recipes can be high in calories, but turkey sausage and other lower fat ingredients keep the numbers down in this family-friendly Italian dish.


10 servings (serving size: 1 stuffed manicotti)

Recipe from

Cooking Light

Nutritional Information

Calories 292
Fat 11.5 g
Satfat 4.9 g
Monofat 3.5 g
Polyfat 1.8 g
Protein 19.6 g
Carbohydrate 25.8 g
Fiber 1.4 g
Cholesterol 57 mg
Iron 1.8 mg
Sodium 719 mg
Calcium 193 mg


10 uncooked manicotti
Cooking spray
1 pound sweet turkey Italian sausage
1 1/2 cups chopped onion
1 cup chopped green bell pepper
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups fat-free milk
1/8 teaspoon black pepper
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
2 cups tomato-basil pasta sauce (such as Newman's Own)
1/4 cup (1 ounce) grated fresh Parmesan cheese


1. Cook pasta according to package directions, omitting salt and fat.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove casings from sausage. Add sausage to pan; cook 5 minutes or until browned, stirring to crumble. Add onion and bell pepper to pan; sauté 5 minutes or until tender.

3. Melt butter in a medium saucepan over medium heat. Stir in flour; cook 2 minutes, stirring constantly with a whisk. Remove from heat; gradually add milk, stirring with a whisk. Return pan to heat; bring to a boil. Cook 6 minutes or until thickened, stirring constantly with a whisk. Remove from heat; stir in black pepper. Add 1/2 cup milk mixture to sausage mixture; stir well.

4. Preheat oven to 350°.

5. Spoon about 1/3 cup sausage mixture into each manicotti; arrange manicotti in a single layer in a 13 x 9–inch baking dish coated with cooking spray. Sprinkle mozzarella over manicotti; spread remaining milk mixture evenly over mozzarella. Top milk mixture with pasta sauce, spreading to cover. Sprinkle with Parmesan. Bake at 350° for 35 minutes or until bubbly.