Manicotti (or lasagna if you’d rather)


  • Fresh semolina pasta rolled into sheets, or boxed manicotti noodles or lasagna sheets
  • Marinara sauce, usually without meat, watered down a bit if using dried pasta

Italian sausage

  • 1 lb ground mild Italian sausage
  • 0.5 tsp salt
  • 1 tsp black pepper
  • 0.5 tsp garlic powder (or 1 teaspoon of minced garlic)
  • 0.5 tsp onion powder (or a couple tablespoons of fresh minced onion)
  • 1 egg
  • 0.5 cup grated romano or asiago
  • 0.25 cup of unseasoned bread crumbs

Spinach and ricotta

  • 1 lb ricotta cheese
  • 1 bag of fresh spinach
  • 1 tbsp minced garlic
  • 1 egg
  • 1 cup shredded cheese (Romano and Asiago blend)
  • 0.25 cups chopped fresh flat-leaf parsley (or 2 tbsp dry)
  • Fresh ground pepper

For topping

  • 1 cup fresh mozzarella


  1. Rinse and chop any herbs.
  2. Put everything in the mixer and stir until even, about 1 minute.
  3. Stuff into manicotti or lasagna, bake at about 350°F for 45 minutes to an hour, depending on thickness (for using fresh egg pasta).
  4. Top with mozzarella when it’s about half an hour from done.


  • Yields one 9x9” pan
  • To freeze, cover tightly and freeze raw. Thaw completely before baking as directed.