Pirates Pantry

Plundering the seven seas for grub worth preserving

Baked Manicotti with Hot & Sweet Italian Sausage

main-dishbakedcasserolecomfort-foodweekendmake-aheaditalian

Prep
45 min
Cook
50 min
Total
2 hours 15 min
Servings
6

For the Tomato Sauce

Let sauce cool before mixing into filling—this prevents melting the cheese prematurely

Ingredients

  • 4 tablespoons Extra-Virgin Olive Oil (Divided)
  • 1 cup Chopped Yellow Onion
  • 4 cloves Garlic, Minced
  • 2 tablespoons Tomato Paste
  • 2 cans Crushed Tomatoes (28-Ounce Cans)
  • 1 teaspoon Granulated Sugar
  • 3 whole Fresh Bay Leaves
  • 1 to taste Kosher Salt And Freshly Ground Black Pepper
  • 4 tablespoons Unsalted Butter
  • ⅔ cup Chopped Fresh Basil (Divided)

Instructions

  1. Heat 2 tablespoons olive oil in a large saucepot over medium heat.
  2. Add onion and cook until softened and translucent, about 5 minutes.
  3. Add garlic and cook for 1 minute.
  4. Stir in tomato paste and cook until deep maroon, about 1 minute.
  5. Add crushed tomatoes, sugar, bay leaves, 1 1/2 teaspoons salt, and a pinch of pepper.
  6. Bring to a simmer, reduce heat to low, and cook for 30 minutes.
  7. Stir in butter, remove bay leaves, and add 1/3 cup chopped basil.
  8. Remove from heat and let cool to room temperature, about 40 minutes.

Prep: 15 min • Cook: 30 min • Wait: 40 min

For the Sausage Filling

Refrigerate filling to firm it up for easier piping into shells

Ingredients

  • 4 ounces Bulk Hot Italian Sausage
  • 4 ounces Bulk Sweet Italian Sausage
  • 2 cups Ricotta Cheese
  • 1 ½ cups Shredded Low-Moisture Mozzarella
  • 1 ½ cups Grated Parmesan
  • ⅓ cup Chopped Fresh Basil (Remaining)
  • 1 teaspoon Kosher Salt
  • 1 to taste Freshly Ground Black Pepper
  • 1 cup Cooled Tomato Sauce (From Above)

Instructions

  1. Heat 2 tablespoons olive oil in a saucepot over medium heat.
  2. Add both sausages and cook, breaking into small pieces, until browned and caramelized, 8–10 minutes.
  3. Remove sausage to a paper towel-lined plate and let cool.
  4. In a large bowl, mix ricotta, reserved sausage, mozzarella, Parmesan, basil, salt, and pepper.
  5. Fold in 1 cup of cooled tomato sauce.
  6. Transfer filling to a large piping bag and refrigerate for 30 minutes.

Prep: 15 min • Cook: 10 min • Wait: 30 min

For the Pasta & Assembly

Cook pasta only until slightly softened to prevent tearing during filling

Ingredients

  • 1 package Manicotti (8-Ounce Package)
  • 1 batch Remaining Tomato Sauce
  • 1 ½ cups Shredded Mozzarella (Remaining)
  • 1 cup Grated Parmesan (Remaining)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil.
  3. Cook manicotti shells for 5 minutes until slightly softened but still tubular.
  4. Pour half of the tomato sauce into a broiler-proof 9x13-inch baking dish.
  5. Fill each shell with ricotta mixture and place in the dish.
  6. Pipe any extra filling along the ends of the shells.
  7. Top with remaining tomato sauce, mozzarella, and Parmesan.
  8. Cover with foil and bake for 40 minutes until sauce bubbles.
  9. Remove foil, increase oven to 425°F (218°C), and bake 10 minutes until cheese is browned and bubbling.

Prep: 15 min • Cook: 50 min • Wait: No time

Notes

A hearty, bubbling bake with layers of savory sausage and creamy ricotta—this dish is a galley favorite for festive gatherings or quiet nights below deck. Keeps well in the ship’s stores for up to 3 days. For a spicier voyage, increase the hot sausage or add crushed red pepper to the filling.