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Baked Manicotti with Sausage and Peas Recipe

Baked Manicotti with Sausage and Peas

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (91)

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Average Rating:

Total Reviews: 91

Showing 21-30 of 91

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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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  • 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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  • on November 09, 2011

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    This recipe was delicious. I wasn't in a hurry so the prep time was longer than the recipe indicated. But it was well worth the effort. It was just me and my hubby so we have lots of leftovers. Can't wait to get home tonight!

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  • on October 23, 2011

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    Rave reviews from my guests. I suggest 5 minutes for the manicotti boil and pastry bag for filling the shells. I used fresh grated Pecorino Romano. The flavor combination is fabulous!

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  • on October 17, 2011

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    I love Giada but this recipe was horrible. So Salty!!! The romano Pecorino cheese amounts are off 6 oz or 3 cups? Big diff. I will make this again maybe but with different cheeses?? My tongue is screaming from all the salt!! Wow first Giada recipe to let me down :-(

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  • on September 19, 2011

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    Very tasty! You must use fresh parm cheese or this dish will come out very salty. I did not add any salt to the dish and used the cheese in the green bottle (which I normally never do and mine was pretty salty. Now I know why I don't use that stuff... I will for sure make again but with fresh cheese. I really liked the addition of the peas. They gave a nice sweet pop and added a great layer to the dish.

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