I’m a huge fan of the heavier pasta dishes. You know, lasagna, baked ziti, manicotti, anything with ricotta and lots of cheese! But sometimes, especially in the summer, the idea of a heavy dish just doesn’t work. This dish turn out wonderfully light but still had that “cold weather” pasta feel.
The manicotti is stuffed with sweet turkey sausage in a white sauce, covered with pasta sauce and cheese, and then baked until the cheese is melty and delicious.
- 1 box uncooked manicotti
- 1 tablespoon olive oil
- 1 pound sweet turkey Italian sausage
- 1/2 onion diced
- 1/2 green pepper diced
- 1 tablespoons butter
- 1 tablespoons flour
- 1/2 cup milk
- 2 cups pasta sauce
- 1 cup mozzarella shredded
Cook pasta according to package instructions.
Heat oil over medium-high heat. Remove casings from sausage and brown in oil, crumbling it as it cooks. Add onion and bell pepper and sautÃ© until tender.
Melt butter over medium heat. Whisk in flour, cook for 2 minutes, whisking constantly. Remove from heat. Add milk, stirring with whisk. Return pan to heat; bring to a boil. Cook until thickened, about 3 minutes. Remove from heat and stir in pepper to taste. Pour over sausage mixture and stir well.
Preheat over to 350.
Coat a 9 x 13 inch baking pan with spray oil. Spoon sausage mixture into manicotti and arrange in a single player in dish. Spread pasta sauce over top of manicotti and top with cheese. Bake for 30 minutes or until cheese is melted and bubbly.