In the early years of my marriage, my husband worked down at the shipyards in Bayou la Batre. It was a good 45 minutes from our tiny apartment and every day he was gone well before the baby and I woke up and didn’t get home until well after the baby went to bed.
Back then, alone in the apartment all day with just a baby and Desperate Housewives marathons, cooking dinner was the highlight of my day. I loved any recipe that required multiple steps and a bunch of different pans.
I was, like, a weird sense of accomplishment if I managed to dirty every pan in the kitchen.
Plus, I loved having something “wow” worthy on the table when my husband finally got home and manicotti was one of my faves.
Buuuuut, I’ve tried to cut down on the number of pans in this recipe because I no longer have time for… well, anything.
This is a current favorite in my house. I can throw it together quickly and everyone loves it. I think the key to making it super flavorful and delicious without a ton of work is the Jimmy Dean Roll Sausage. It already has tons of spices and herbs in it so you really don’t have to do much.
I made a quick filling with the Jimmy Dean Sausage, onion, garlic, and mozzarella. Filled the manicotti noodles with the mixture and then covered them with pasta sauce (jarred or homemade works!) and cheeses. After 20 minutes in the oven, it’s ready to go.
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- 10 manicotti noodles
- 2 teaspoons olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 1 Jimmy Dean Regular Sausage
- 2 tablespoons flour
- 3/4 cup milk
- 3/4 cup mozzarella cheese divided
- 2 cups pasta sauce
- ¼ cup Parmesan cheese
Preheat oven to 350F.
Cook manicotti according to package instructions. Let cool.
In a large skillet, heat olive oil over medium-high heat. Add onion and cook until it just begins to soften. Add garlic and cook until fragrant, about 30 seconds. Add in Jimmy Dean Regular Sausage and cook, breaking it up a it cooks, until no pink remains. Drain and return to the pan.
Sprinkle the flour over the sausage mixture and stir to combine. Let the mixture cook for about a
minute and then stir in the milk. Let the mixture cook until thickened, just a minute or 2. Remove
from heat and stir in ¼ cup of mozzarella until melted.
Using a zip top bag with a corner cut off to fill your cooled manicotti with the sausage mixture
and place the filled manicotti in a single layer in a baking dish.
Pour the pasta sauce on top of the manicotti and use a rubber spatula to make sure all the
manicotti is covered. Sprinkle with the remaining mozzarella and the Parmesan.
Bake for about 20 minutes, or until the cheese has melted and is bubbly
This post sponsored by Jimmy Dean. All opinions are my own.