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Venison Sausage Stuffed Manicotti Shells

Venison Sausage Stuffed Manicotti Shells

Delicious homemade venison Italian sausage, 3 different cheeses, and spinach – all stuffed into manicotti shells. Then topped with red sauce, more cheese, and baked. These super flavorful, creamy, cheesy pasta shells are the ultimate Italian comfort food!

Venison Sausage Stuffed Manicotti Shells

5 from 104 votes
Recipe by Great Lakes Course: MainCuisine: ItalianDifficulty: Medium
Servings

7

servings
Prep time

40

minutes
Cooking time

1

hour 

10

minutes
Total time

1

hour 

50

minutes

Ingredients

  • Venison Italian Sausage
  • 1 lb Venison, ground

  • 1 teaspoon Kosher salt

  • 1 teaspoon Fennel seed

  • 1/4 teaspoon Black pepper

  • 1 1/2 teaspoons Paprika

  • 1/2 teaspoon Dry basil

  • 1/4 teaspoon Red pepper flakes

  • 1/4 teaspoon Garlic powder

  • 1/4 teaspoon Onion powder

  • 1/4 teaspoon White sugar

  • 1 Tablespoon Olive oil

  • Stuffed Manicotti
  • 15 oz Ricotta cheese

  • 6 oz Fresh spinach (or frozen)

  • 1/2 cup Yellow onion, minced

  • 1 Egg

  • 2 teaspoons Fresh parsley, chopped

  • 1/2 teaspoon Black pepper

  • 1/4 teaspoon Garlic powder

  • 3 cloves Garlic, minced

  • 8 oz Mozzarella cheese, shredded

  • 1/2 cup Grated Parmesan cheese

  • 1/3 cup Heavy cream

  • 48 oz Pasta sauce (homemade or store-bought)

  • 1 1/2 cups Water

  • 8 oz Manicotti shells (1 package of 14 shells)

Directions

  • Venison Italian Sausage
  • Combine all ingredients in a large bowl. Mix very thoroughly until everything is fully incorporated.
  • Stuffed Manicotti
  • Brown the sausage in skillet, breaking it up into small crumbles.
  • Roughly chop the spinach, and add it to the skillet with the browned sausage. Cook until spinach is fully wilted. If using frozen spinach, skip this step (but be sure to strain and squeeze the spinach until it’s as dry as possible).
  • Transfer sausage crumbles and spinach into the bowl of a stand mixer (or large bowl if doing the following steps by hand).
  • Whisk and mix until the sausage crumbles are broken down and quite small.
  • To the bowl, add the ricotta cheese, half of the mozzarella cheese, half the Parmesan cheese, onion, egg, parsley, black pepper, minced garlic, and garlic powder. Mix everything until well-blended and fully incorporated. Then mix in the heavy cream.
  • Stuff manicotti shells with filling mixture. This can be done with a small knife or similar utensil, a piping bag, or a food-grade caulk gun like the LEM Jerky Gun.
  • In a separate bowl, mix the pasta sauce and water.
  • Ladle some of the sauce mixture into a casserole dish or lasagna pan; just enough to cover the bottom. Set stuffed shells into the pan, arranging them in any way they will fit.
  • Ladle more of the sauce mixture of top the shells, until they are all covered. You may have some sauce mix leftover.
  • Sprinkle the remaining Mozzarella cheese over top, followed by the remaining Parmesan cheese. Optionally, garnish with some fresh chopped parsley.
  • Bake in oven pre-heated to 350 degrees Fahrenheit for 60-70 minutes; until pasta is tender, and the cheese on top is a light golden brown.
  • After removing from oven, let cool for a few minutes before serving. Optionally drizzle some extra sauce over top once served.