Easy Sausage and Cheese Manicotti

Who wants to dive into this insane bowl of sausage-stuffed, cheesy manicotti? I can tell you - it's a VERY enjoyable experience. I mean, those flavors - the filling is ripe with sausage, marinara and cheese, the pasta shells are tender and meaty, and that melted cheese... Well, it's melted cheese, so... Who's with me - about as good as it gets? Easy too.

I'm not joking, this dish is easy. If you've skipped making stuffed manicotti because you thought it was too challenging or labor-intensive, I'm here to change your mind. The pasta shells are hearty so they can withstand clumsy hands. Even if one of the edges splits a little, the shells stay intact (and you can cover that split with sauce and/or cheese).

And that filling - there are a gazillion variations you can make. I used mild Italian sausage, but spicy would have work equally well. Not a sausage fan? No problem - ground beef, ground chicken and ground turkey would be stellar too.

About the sauce: In this recipe, you build the world's easiest marinara with tomato sauce and a handful of seasonings from your spice rack. That's it. I always make my own sauce because I like to change it a little every time. Sometimes I make it more basil-heavy. Other times, it's the oregano that's more prominent. And, parmesan cheese has been known to make an appearance in that sauce. That said, if you want to substitute store-bought sauce, go for it.

About the mozzarella: I used fresh mozzarella here - mostly because that's what I had handy. So, I diced up some of it for the filling and then blanketed the shells with long, thin slices before baking. Shredded mozzarella works just as well.

Easy Sausage and Cheese Manicotti

4-5 ounces manicotti shells (8 shells)
2 1/2 cups tomato sauce (from a carton or can)
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
Salt and ground black pepper
1/2 pound Italian sausage (casing removed if purchased as links)
1 1/2 cups shredded mozzarella, divided (see note above)
Fresh parsley leaves for serving, optional

Preheat the oven to 350 degrees.
Cook the manicotti according to the package directions. Drain and arrange the shells on a large piece of foil (this keeps them from sticking together).
Meanwhile, in a medium saucepan, combine the tomato sauce, onion powder, oregano, basil, and garlic powder. Season with about 1/4 teaspoon each salt and black pepper. Set the pan over medium heat and bring to a simmer. Reduce the heat to low and simmer while you brown the sausage.
Brown the sausage in a large skillet over medium heat, breaking up the meat as it cooks. Add about 1 cup of the tomato sauce mixture and simmer for 5 minutes, until the liquid is reduced and the mixture is thick, stirring frequently. Stir in 1/2 cup of the cheese and stir until the cheese melts. Remove the pan from the heat.
Coat the bottom of a baking dish or individual baking dishes with a thin layer of the tomato sauce (enough to cover the entire surface of the pan). Stuff the sausage mixture into the manicotti shells and arrange the shells in the prepared pan(s). Top the shells with the remaining sauce and mozzarella cheese.
Bake for 10 to 15 minutes, until the cheese melts and the sauce is bubby. Garnish with fresh parsley leaves if desired.

Serves 4