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Baked Manicotti with Sausage and Peas Recipe

Baked Manicotti with Sausage and Peas

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Giada at HomeEpisode: Total Comfort

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (76)

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Average Rating:

Total Reviews: 76

Showing 1-10 of 76

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  • on May 25, 2012

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    I prepared this dish for my family, and they fell in love instantly. I also whipped up her cream corn as a side. Simply amazing meal! Thank you Giada!

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  • on May 02, 2012

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    This recipe is rockin!!! The only thing I would advise would be to go out of your way to find grated peccorino romano. I made it with my mom. We couldn't find peccorino romano at our local grocery store, so we attempted to use a romano-parmesan mix as a substitute. Definite mistake. It was still delicious, but the parmesan flavor was overpowering. So that was our bad. But otherwise, the recipe is crazy delicious!

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  • on April 15, 2012

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    This is a great dish! We had it tonight, and all 3 of our kids loved it as well and my husband and I did. My husband doesn't like ricotta cheese so I used cottage and it really was yummy. Great recipe!

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  • on March 25, 2012

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    Made it tonight and my husband loved it! Definitely a keeper! After reading the reviews I left out some of the salt and it came out perfect!I also used less ricotta cheese because I am not a fan of it and it still came out great!

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  • on March 21, 2012

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    Loved this dish!!! Easy to make and my family loved it!!! A little salty, next time will be using less salt.

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  • on March 01, 2012

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    This was really pretty easy to make and very tasty. I WISH I had read the reviews before I made this because it was very salty. I had a feeling it was going to be too much and it was. But I loved the sausage and peas. Would be a 5 star without any extra salt. Will try again!

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  • on February 26, 2012

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    This recipe is delicious! I agree it is pretty salty and I like things salty! I would omit salt all together and substitute a cup of a different cheese in the fonduta as the pecorina romano is the culprit! I substituted chopped fresh spinach for the peas and it worked well. Overall, a showstopper dish that I'll serve to guests!

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  • on February 25, 2012

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    This recipe is AWESOME!! I made this for my husband tonight for our date night. You are all right; this was so worth making!! I used jumbo shells and eliminated the salt and peas. I also used a small spanish onion instead of the shallots. The sausage and cheese stuffing is so tasty!! You just HAVE to make this. My husband is picky but he loved this! Can't wait until we have leftovers tomorrow.

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  • on December 23, 2011

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    Yum! This really came out good - loved it.

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  • 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!

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