Baked Manicotti with Sausage and Peas

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I made this as recipe as stated, however reduced salt per reviews. We really enjoyed this. It took some time to prepare this dish but the results were really good. Leftovers even better!

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This was AWESOME! I am new to cooking and made this for a dinner party and it was a huge success! It was a bit advanced if your time management in the kitchen is lacking :

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This is a keeper. The only change I made was to make my own tomato sauce as I don't care for any of the manufactured ones. I do think I will make more tomato sauce the next time b/c the amount called for in the recipe is barely adequate. Also, it took me longer to make and put together than is indicated, but you can make and assemble it in the morning and bake it off at dinnertime.

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This pasta dish was great! I am glad I read the reviews first about it being really salty. I did not add any extra salt, halved the recipe and only used half of the fondutta sauce. I used hot italian sausage because we like a little heat in our food and I also made my own homemade marinara sauce. This will go in the recipe book to make again. Think next time I will make my own fresh lasagna sheets and do some lasagna roll ups with the filling!

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My family loved this dish. I ran out of ricotta so I substituted marscapone cheese. It worked. The peas add a different and pleasant surprise. I think the key is using good sausage. I always purchase. Wegmans sweet sausage. I will definitely make this again.

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The cheese is overpowering and the dish a bit salty. I also found the filling to be too "loose" and ran out of the manicotti shells too much. This would have been better with a layer of mozzarella replacing the fonduta. Would not make this again.

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This recipe is delicious. I made it for guests also and everyone loved it. I did uselo fat milk instead of cream and cut the salt as well. But it was great! Thanks Giada! Another winner!

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Turned out beautifully. I used parm instead of romano, based on what I had. I used a local, chicken sausage and used half and half instead of cream and milk. I also doubled the garlic; standard practice. : Tip: toss your manicotti shells with olive oil to make them easier to work with. I had no issues with the seasoning at all. FYI, a true fonduta contains egg yolk which would be gorgeous in this dish! Oh, and *no* need to thaw the peas!

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HORRIBLE! The romano cheese over powers everything, and makes it WAY TO SALTY. Still makes me wanna throw-up when I think about it. BLEH !

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DECLICIOUS! My family & I loved this! I cut the salt, but followed the rest of the recipe. I think another reviewer may have used the wrong type of sausage!