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Baked Manicotti with Sausage and Peas Recipe

Baked Manicotti with Sausage and Peas

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Average Rating:

Total Reviews: 91

Showing 31-40 of 91

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  • on September 11, 2011

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    Wonderful! I found it to be LABOR INTENSIVE, but worth it. I did make one change. My fonduta sauce got stiff while sitting on the side, so I added the second half of the marinara to the sauce and then poured it on the manicotti. Thanks, Giada. This is a keeper!

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  • on September 01, 2011

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    Phenomenal recipe. I get raves every time I serve this.

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  • on August 13, 2011

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    This is a superb recipe. The first time I maded this recipe I followed the recipe to a T and it turned out wonderfully. The next time I made the recipe I made only 1 small change. I used fresh pasta sheets that I cut into 6 inch squares and then placed the same stuffing and rolled up. Some people may find this easier than trying to stuff the tubes. I actually found this minor modification made it seem slightly more delicate in the mouth. To be honest it is a huge pet peeve of mine to read reviews when the home cook changed the majority of the recipe and then write that they did not like the recipe. The reason I used the fresh pasta sheets was because I did not have any manicotti tubes at home but this was the only change I made to Giada's recipe. This recipe is flavorful and properly seasoned and has become one of my favorite dishes to serve to my family and friends.

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  • on August 10, 2011

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    Again Giada gives us an amazing recipe! This was delicious! I followed the recipe exactly. I used sweet italian turkey sausage and it was so good. I will definitely make this again and I think I will sautee mushrooms with it as well. Thanks Giada!

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  • on August 09, 2011

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    YUM! This was very easy, relatively quick, and delicious! The only variation I made is I used Chef Bruce Aidell's Spicy Mango with Jalapeño Smoked Chicken Sausage, which is already cooked and all you have to do is heat it up (it comes in links so you just have to dice it first. This is my favorite sausage; it has a little bit of kick from the jalapeño which is offset by the sweetness of the bits of mango. I love it on top of pizza as well. This is definitely a recipe I will make again. This time I cut it in half (it's just me I used half of a box of manicotti shells (7 shells, and it was enough for three people. Easily a good recipe to make for company.

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  • on August 08, 2011

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    Dinner last night was a big hit. My kids both loved this and like myself do not like Ricotta cheese. But after seeing the recipe, I thought I would give it a chance since I love Giada. Well I am very glad I did. Definitely a little time consuming but so well worth it. I will be making this again and again. Thanks for the great recipe Giade. You are amazing.

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  • on August 06, 2011

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    Expensive cheese, lots of work, directions need improvement. Not that tasty.

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  • on August 03, 2011

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    After watching Giada do this on the t.v., the least I could do was serve it to my partners family. The end result will good I'm quite sure; for afteall, this an awesome recipe!

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  • on July 31, 2011

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    Absolute home run dish. It's pretty simple, though a bit time consuming given the distinct steps. I highly recommend investing an extra hour and making a fresh marinara (Giada has a great recipe ... it absolutely makes the dish pop. Served with garlic bread and a Italian summer salad; simple and delicious Sunday dinner. I do echo what many others have said, though ... the recipe as written is a bit on the salty side; I will halve all the salt next time around.

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  • on July 25, 2011

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    This is one my favorite Giada recipes. So easy and delish! My family loved it! Would be good with ground turkey too. Just add italian seasoning. Next time I'm going to try a little spicier sausage. YUM-O to quote Rachel. LOL

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