For today’s post, I partnered up with Hunt’s canned tomato products to create a delicious new recipe that I know will be an instant family favorite!
I am TOTALLY obsessed with this dish, that’s full of my favorite things, cheesy filled pasta, Italian sausage and rich, hearty marinara sauce!
I love using Hunt’s canned tomatoes in my recipes, whether it’s Beef Ragu, Chipotle Chicken Tortilla Soup or Pumpkin Chili, their 100% natural tomatoes are made with vine ripened tomatoes, a non-GMO food, with no artificial ingredients and no preservatives added, making them the perfect natural and delicious addition to any recipe!
In this dish, I combined Hunt’s diced tomatoes, tomato paste and tomato sauce with Italian sausage and seasonings to make a hearty, flavorful sauce to pour over the manicotti.
This dish is one of my new favorite recipes. I could eat the sauce alone with a spoon (which I totally did!), but then pour it over cheesy filled pasta, and the result is one seriously scrumptious dinner!
Italian Sausage Marinara
- 1 tbsp olive oil
- ½ cup diced onion
- 4 garlic cloves (minced)
- 1 lb Italian Sausage
- ½ cup red wine
- 1 can (6 oz) Hunt’s Tomato Paste
- 1 can (28 oz) Hunt’s Petite Diced Tomatoes
- 1 can (15 oz) Hunt’s Tomato Sauce
- ½ tsp kosher salt
- 1 tsp black pepper
- 2 tbsp fresh basil (chopped)
- 1 tsp dried parsley
- 1 tsp dried oregano
Three Cheese Manicotti
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese (divided)
- ½ cup grated parmesan cheese
- ¼ cup fresh basil (chopped)
- ½ tsp dried parsley
- ½ tsp dried oregano
- 12 manicotti shells (uncooked)
Preheat oven to 350° F.
Heat the olive oil in a large skillet, add the diced onions, cook 3-4 minutes then add the garlic and cook for an additional minute.
Add the sausage and cook through. Add the red wine, tomato paste, diced tomatoes and tomato sauce.
Add the kosher salt, black pepper, fresh basil, parsley and oregano.
Reduce to low, cover and simmer 20-30 minutes.
Bring a large pot of water to boil. Add the manicotti shells and cook 4-5 minutes. Drain, then set aside.
In a medium bowl, combine the ricotta, 1 cup mozzarella, parmesan, basil, parsley and oregano.
Place this mixture in a piping bag, or plastic bag with a cut corner.
Pipe the cheese mixture into the manicotti shells.
Pour half of the Italian Sausage Marinara in a casserole dish. Layer the manicotti shells on top.*
*I divided the recipe into two casserole dishes. One I baked right away, and one I placed covered in the refrigerator and baked later in the week.
Pour the remaining sauce over the shells.
Top with the remaining cup of mozzarella cheese.
Place in the oven and bake for 20-25 minutes.
Grab a fork and dig in!
Today’s post was sponsored by Hunt’s canned tomato products. Thanks for supporting all of the delicious WhitneyBond.com partners like Hunt’s canned tomato products!