Ingredients
- Vegetable oil cooking spray
Fonduta sauce:
- 3/4 cup milk
- 1/2 cup heavy cream
- 6 ounces (about 3 cups) grated Pecorino Romano
- 1/4 cup chopped fresh basil leaves
- 2 tablespoons olive oil, plus extra for drizzling
- 1 pound sweet Italian sausage, casings removed
- 1 large or 2 small shallots, finely chopped
- 2 cloves garlic, minced
- 1/4 teaspoon kosher salt, plus 1/2 teaspoon
- 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
- 1/4 cup white wine, such as Pinot Grigio
- 3/4 cup (4 ounces) frozen petite peas, thawed
- 1/2 cup whole milk ricotta
- 12 manicotti shells
- 1 (26-ounce) jar marinara sauce
- 2 cups (8 ounces) shredded mozzarella
Directions
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9-by-13-by-2-inch glass baking dish with vegetable oil cooking spray. Set aside.
For the fonduta sauce: In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the Pecorino Romano and whisk until the cheese is melted and the sauce is smooth. Remove the pan from the heat and stir in the basil. Set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sausage, shallots, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until the sausage is cooked through and the vegetables have softened, 8 to 10 minutes. Using a wooden spoon, break the sausage into 1/2-inch pieces. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until the wine has evaporated, about 2 minutes. Remove the pan from the heat and set aside to cool slightly. Add the peas, ricotta, and 1 cup of the fonduta sauce. Season with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just tender, 7 to 8 minutes. Drain and set aside.
Spread half of the marinara sauce over the bottom of the prepared baking dish. Using a small spoon, fill the manicotti shells with the sausage filling and arrange in a single layer in the baking dish. Pour the remaining marinara sauce on top of the filled shells. Spoon the remaining fonduta sauce on top and sprinkle with the mozzarella. Drizzle with olive oil and bake until bubbly and golden brown, 30 to 35 minutes.
Photo: Baked Manicotti with Sausage and Peas Recipe



















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By chip_3539966
Richmond, VA
on December 23, 2011
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Yum! This really came out good - loved it.
By Cristina V
Connecticut
on December 09, 2011
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After heeding everyone else's warnings on the saltiness, I did not add any additional salt. I otherwise followed the recipe exactly. The fonduta sauce, with the fresh pecorino romano, was the source of the extreme saltiness, as the cheese itself is naturally salty and there is so much of it in the sauce.
I used a potato masher as the sausage mixture was cooking to break up the bits and make for a nice crumbly texture, suitable for stuffing the manicotti shells.
The next time I make this, I will make half the amount of fonduta sauce, add the 1cup of it to the sausage mixture, then use a vodka-tomato sauce for the dish instead of the marinara, and not top with fonduta at all.
The dish was even better reheated as leftovers the next day. LOVE the combination of sausage and peas!
By y_gimbert
Toronto
on December 05, 2011
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This recipe is phenomenal!! I served it to guests and got rave reviews!! After reading the reviews I chose not to add any extra salt although I did salt the sausage and veggies when sautéing. The fonduta sauce really makes the dish but FYI it doesnt thicken up until it cools a bit. This will be a go to meal when having guests.
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