Baked Manicotti with Sausage and Peas

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This was great. My husband said it was just like his last meal at our local Italian restaurant. I agree that it is a little on the salty side, but it wasn't too salty. I like salt; my husband isn't a huge salt person. He even said the salt level was fine. (I did follow others' advice and skip the extra salt.
I do suggest enlisting help on stuffing the manicotti shells. That was a little time-consuming, but it was worth it.
I tried to cut down a little on the calories. I used 1% milk and light cream. The sauce was still very rich. I only used 2 and 1/2 cups of pecorino. I just added cheese little by little until it was as thick as I thought it should be--and it was still a little too thick.
I would change anything else. This will be part of our rotation from now on.

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This was the BEST manicotti I have ever tasted!!! We used a Parmesan-Romano combination that was definitely not too salty. Other than that, we followed the recipe to a T....so good!!! Also, I have to say that it's even better the next day! My husband and I already can't wait to make it again!!

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Two words to describe this dish - THE BEST!
I followed this exactly and it looked EXACTLY like hers did - bubbly and lightly browned. I doubled the recipe because I wanted to have one for home - I brought this to a party and it disappeared! Everyone RAVED about it. Since I doubled it I used 2 lbs. of sausage and mixed hot and mild - UNBELIEVABLE !
The comments about too salty - Pecorino AND Parm cheese are both salty - I just did NOT add the additional salt to the cooked sausage. What a dish GIADA - THANK YOU - YOU NEVER DISAPPOINT!
I LOVE you and I LOVE YOUR SHOW - GAIDA AT HOME... especially the ones when you have Aunt Raffi and now your adorable Jade - she is PRECIOUS AND BEAUTIFUL.

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WAAAAAY too salty for me. Perhaps there was something wrong with the pecorino I used (and I measured out 6 oz. on a scale, I didn't eyeball it, because the fondutta was so salty it made my tongue shrivel. I should have stopped there but I didnt and by the time I added the rest of the ingredients (minus the additional salt I had a mixture that was so salty it was nearly toxic. Into the trash! I usually have good luck with Giada's recipes but this one was a big flop.

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Really delicious dish, looking forward to eating the leftovers. The fonduta sauce (something I had never made before this recipe is rich and creamy, a very nice touch to the dish.

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The overall flavor of the dish was really good. I liked the sweet bursts of peas and the creaminess of the fondutta with the texture of the ricotta. I would definitely make this again but maybe as a lasagna. Manicotti was a little difficult to stuff and sort of came apart anyway.

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This recipe was really tasty but somewhat complicated. I felt confident enough to take the leftovers to a friend at work that cooks but not that much. Giada I realy enjoy your recipes!

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Made this recipe last night and the flavor was terrific - but a little runny. Really messy to stuff pasta. Maybe I did something wrong. . . . .??

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I usually don't cook Giada's recipes, but thought this one looked good..Overall this dish is delicious, but it is very salty with the cheeses and the extra salt. My suggestion on this one is to omit the salt from the recipe and add only to taste at the end..Good job Giada!

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The best manicotti E-V-E-R!!!!! Bravo Giada!!!!!