Al Fresco Chicken Sausage Manicotti with Progresso Fire Roasted Tomato Sauce

Al Fresco Chicken Sausage Manicotti with Progresso Fire Roasted Tomato Sauce

Cheryl King

"As a brand new Allrecipes Allstar, my first assignment is to create a recipe using Al Fresco Chicken Sausage brand. A second assignment for the month is to use Progresso Recipe Starters. I combined the two and this is what I came up with. The Roasted Tomato Sauce is based on Chef John's recipe - thanks Chef John! (McCormick Perfect Pinch spices are not an assignment – I just LOVE them)."
Added to shopping list. Go to shopping list.


4 h servings
Serving size has been adjusted!
Original recipe yields 6 servings

May we suggest



  • Prep

  • Cook

  • Ready In

  1. For Sauce:
  2. Preheat oven to 425 degrees.
  3. Drizzle olive oil over the bottom of a 9x13 pan.
  4. Add onions, tomatoes , garlic, and oregano. Stir to cover ingredients with olive oil.
  5. Add canned tomatoes and cut each whole tomato into 3 even sized pieces.
  6. Add red pepper flakes and stir to combine.
  7. Roast in the preheated oven for 1 hour.
  8. Remove from oven and stir well.
  9. Replace in the oven for 15 more minutes.
  10. Transfer the roasted mixture into a saucepan over medium heat and add Progresso Fire Roasted Tomato Recipe Starter and water.
  11. Process this mixture with an immersion blender or potato masher until desired consistency is reached.
  12. Season sauce with salt, pepper, and Perfect Pinch.
  13. Reduce sauce over low heat until desired thickness is reached.
  14. For Manicotti:
  15. Preheat oven to 350 degrees.
  16. Mix together Ricotta, ¼ c. Parmesan, and 1 c. Mozzarella cheeses spinach.
  17. Add 1 egg and mix until incorporated.
  18. Mix 1 cup tomato sauce with 1/3 c. water.
  19. Pour in the bottom of a 9x13 pan.
  20. Stuff uncooked manicotti shells with cheese mixture.
  21. Place stuffed manicotti shells in a single layer in pan.
  22. Top with sliced Al Fresco Chicken Sausage and sliced mushrooms.
  23. Cover with remaining sauce.
  24. Sprinkle remaining chesses on top.
  25. Bake manicotti in preheated oven for 45-55 minutes, or until pasta is al dente.


Read all reviews 0

Other stories that may interest you