Manicotti with Sausage and Ricotta

manicotti with sausage and ricotta
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manicotti with sausage and ricotta

Homemade Sausage Manicotti with Herbed Ricotta

Kevin Gillenwater
If you are someone who loves to make and enjoy manicotti then you will love this recipe. Most likely, you probably buy the dry shells in the supermarket and stuff them yourself with a filling. While this may seem like a good idea, it hardly ever is. Once you boil the pasta shells, they tend to fall apart and are pretty hard to stuff when they are hot. This is why you should start making your own pasta from scratch. Not only is it very easy to make but it is so much easier to build manicotti with fresh pasta. They roll up easily and never fall apart. Plus, fresh pasta versus dry store-bought pasta is a huge night and day difference. Once you have tried fresh pasta, you will never go back to the boxed dry version. It's incredibly delicious and so much easier in the long run! We hope you enjoy this wonderful homemade manicotti with herbed ricotta recipe.
5 from 1 vote
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Course Sausage Manicotti
Cuisine Italian
Servings 6 people
Calories 268 kcal


For the Pasta:

  • 1 ¼ cup all-purpose flour
  • ½ cup semolina flour
  • 3 large eggs
  • 2 tbsp. Water
  • 2 tbsp. Olive oil

For the filling:

  • 30 oz. Whole milk ricotta cheese
  • 1 cup mozzarella cheese
  • 2 large eggs
  • 1 lb. Ground Italian sausage
  • 2 tsp. Kosher salt
  • ½ tsp. Black pepper
  • ½ tsp. Onion powder
  • ½ tsp. Garlic powder
  • 1 tbsp. Dry oregano


  • 1 jar marinara sauce
  • 1 cup shredded mozzarella cheese


  • In a stand mixer, add all the ingredients for the pasta. Mix with the dough hook attachments on the lowest speed for 10 minutes. After 10 minutes, the dough should be formed into a ball. Remove from the mixer and wrap the dough in plastic wrap. Allow to rest for at least 10 minutes at room temperature.
  • In a large sauté pan, cook and brown the Italian sausage. Drain off the fat and place in a bowl. Put the bowl in the fridge to cool the meat down completely.
  • In a stand mixer, add all the ingredients for the filling, including the Italian sausage. Using the paddle attachment, whip the mixture for two minutes on medium speed until everything is well incorporated. Set the filling in the fridge until you are ready for it.
  • For this step, you will need to use a pasta machine. If you do not have one, you can use a rolling pin. Just make sure to get the pasta very thin. Cut the dough ball into 4 equal pieces and flatten them out with your hand. Then begin to pass each piece through the pasta machine starting with the thickest setting. Then continue to pass it through over and over until you get down to the thinnest setting.
  • Once the dough has been rolled out, cut the pasta sheets into 5-inch sections.
  • Place some of the filling on the pasta sheet sections and roll them up gently but tightly.
  • Place a small amount of sauce on the bottom of a 9x13 inch baking pan. Then line the manicotti beside each other until the pan is filled completely. Pour the rest of the sauce on top of the manicotti and spread out evenly.
  • Place the manicotti in the oven at 400 degree for 25 minutes. Remove the pan from the oven and spread the mozzarella cheese over the top of the pan. Place back in the oven for an additional 10 minutes.
  • Remove the pan from the oven and allow to rest for 10 minutes before serving. Serve and enjoy!


Sodium: 949mgCalcium: 202mgVitamin C: 1mgVitamin A: 274IUSugar: 1gFiber: 2gPotassium: 99mgCholesterol: 29mgCalories: 268kcalSaturated Fat: 5gFat: 10gProtein: 13gCarbohydrates: 32gIron: 2mg
Keyword italian manicotti, manicotti, Manicotti with sausage, manicotti with sausage and ricotta
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