A delightful baked pasta dish filled with creamy cheese and topped with a rich tomato sauce.
Preheat your oven to 350°F.
Ensure the oven is fully preheated before placing the dish inside for even cooking.
In a large skillet over medium heat, cook the sausage until browned. Drain any excess fat.
Break the sausage into small pieces as it cooks for even browning.
Add the onion and garlic to the skillet and sauté until the onion is translucent.
Stir frequently to prevent the garlic from burning.
Stir in the diced tomatoes, tomato paste, basil, sugar, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
Simmering allows the flavors to meld together beautifully.
In a mixing bowl, combine the ricotta, mozzarella, parmesan, and egg. Mix well.
Ensure the mixture is smooth and well combined for easy stuffing.
Cook the manicotti shells according to the package instructions. Drain and let cool slightly.
Avoid overcooking the shells to prevent them from tearing during stuffing.
Stuff each manicotti shell with the cheese mixture.
Use a spoon or piping bag for easier stuffing.
Spread half of the sauce on the bottom of a greased baking dish. Arrange the stuffed shells over the sauce.
Ensure the shells are evenly spaced for even cooking.
Spoon the remaining sauce over the shells. Cover the dish with foil and bake for 35 minutes.
Covering the dish prevents the pasta from drying out.
Remove the foil, sprinkle additional mozzarella on top, and bake for another 5 minutes until the cheese is melted and bubbly.
Broil for a minute for a golden, bubbly cheese topping.
Serve the baked manicotti hot and enjoy!
Garnish with fresh basil or parsley for a pop of color and flavor.
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