A delightful twist on the classic baked manicotti, featuring a rich and spicy sausage sauce paired with a creamy cheese filling.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and the perfect texture for your dish.
In a large saucepan, cook the sausage over medium heat until browned. Add the chopped onion and minced garlic, cooking until softened.
Breaking the sausage into small pieces as it cooks helps distribute the flavor evenly.
Stir in the marinara sauce and crushed red pepper flakes. Simmer for 10 minutes.
Simmering allows the flavors to meld together beautifully.
In a mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, and egg. Mix until smooth.
Using room temperature ingredients helps the mixture combine more easily.
Cook the manicotti shells according to package instructions. Drain and let cool slightly.
Avoid overcooking the pasta to prevent it from tearing during assembly.
Spread a layer of sauce on the bottom of a baking dish. Fill each manicotti shell with the cheese mixture and arrange in the dish.
Using a piping bag or a spoon can make filling the shells easier.
Cover the manicotti with the remaining sauce. Cover the dish with foil and bake for 30 minutes.
Covering the dish with foil prevents the pasta from drying out.
Remove the foil and sprinkle with additional Parmesan cheese. Bake uncovered for another 10 minutes.
Baking uncovered allows the cheese to melt and form a golden crust.
Let the dish rest for 10 minutes before serving.
Resting helps the dish set and makes serving easier.
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