Shortcut Sausage-Stuffed Manicotti with Sun-Dried Tomato Sauce

Shortcut Sausage-Stuffed Manicotti with Sun-Dried Tomato Sauce

No pre-cooking is needed for the noodles and sausage, so this Italian entrée can be ready for the oven in 20 minutes.

Prep Time



Total Time






jar (26 oz) sun-dried tomato pasta sauce
cup water
1 1/2
lb uncooked Italian sausage links (7 links)
uncooked manicotti pasta shells (8 oz)
cups shredded mozzarella cheese (8 oz)
cup shredded Parmesan cheese (1 oz)
  1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1 cup of the pasta sauce in dish. To remaining sauce in jar, add water and mix well.
  2. Cut sausage links in half lengthwise; remove casings. Shape each piece of sausage into roll; stuff into uncooked pasta shell. Place stuffed shells on sauce in dish. Pour remaining pasta sauce mixture over shells.
  3. Cover tightly with foil; bake 1 hour 20 minutes. Sprinkle with mozzarella and Parmesan cheeses; bake uncovered 10 minutes longer or until cheeses are melted and pasta is tender. Let stand 10 minutes before serving.
Makes 7 servings (2 shells each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If you have bulk Italian sausage, divide it into 14 pieces. Shape each piece into a roll and stuff into a manicotti shell. Do not use smoked or precooked sausage.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 530
    • (Calories from Fat 260),
  • Total Fat 29g
    • (Saturated Fat 12g,
    • Trans Fat 0g),
  • Cholesterol 75mg;
  • Sodium 1240mg;
  • Total Carbohydrate 37g
    • (Dietary Fiber 4g,
    • Sugars 5g),
  • Protein 30g;
Percent Daily Value*:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.