Baked Manicotti with Sausage and Peas

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The pecorino romano killed it for me, you really really have to like this cheese ,next time I will use provolone.

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Absolutely delicious! Of course it ought to be since it's just about all-fatty-goodness. I didn't use some special linked sausage. It was mild Johnsonville Italian sausage. I omitted the wine since it was cooked in a non-stick pan and left off the drizzle of olive oil, over the top of the cheese, before cooking. My manicotti came with 14 shells and I could have used 16 since there was leftover stuffing. I put it along side the shells before covering with sauce. I always use Parmesan instead of the ritzy Pecorino Romano. This is going on our favorites list.

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Very Tasteful!My son LOVED it he said the way he ate it should have been a rating of 10 and not just 5. I did use Sweet Turkey Italian Sausage and all 2% milk no heavy cream.It was really good. Next time I'll use spanich and not peas. Thanks Giada

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A great overall recipe. When I saw heavy cream and milk, the most simplistic and logical option was half and half, with just a tad bit more time reducing. I usually never use white wine as I never have it on hand but have found any type of beer to work wonders. I used a 70 % sausage 30% ground beef mixture to cut back on the heaviness/saltiness of full sausage. Be careful on salt usage as cheese, sausage already provide ample salt. I find pecorino (derived from sheep too strong so opt for Parmesan instead.

Wait till it's cool enough to stuff by hand instead of using a spoon which will take forever. Also although it's messier, it's a bit more fun!

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Very delicious, but found manicotti time consuming and not easy to stuff. If sausage not broken into small enough pieces would not fill the manicotti. Next time would just do regular pasta and mix it altogether. I used skim milk and the sauce came out just fine, very thick, however cut back on the pecarino. I used 2 cups and it was thick and salty, so DO NOT salt before you put it all together. You may find the fonduita sauce salty enough. Had plenty of filling left over so used broken manicotti shells and made a regular pasta lunch out of it the next day. Enjoyable, oh and I skipped the wine too.

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Delicious! I used Sweet Turkey Italian Sausage; however everything else followed exactly. Very easy to make! It was amazing and my fiancé cannot stop talking about the meal. I cannot wait to take left overs into work tomorrow. Thank you Giada for sharing this with us!

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Spot on Giada - Last month we just finished making our own italian sausage (150 lbs so used that. The creamy, spicy flavor was to die for. I did the recipe exactly before I will try to experiment. I did like the suggestion of using spinich, but for the sweetness of the peas, had to go with it. Thanks for another great Italian gem. Guess we'll have to make more sausage next year.

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My daughter ate something very similar to this last year when she went to Denver and has been talking about it ever since. I saw your recipe and decided to make it for her. Instead of the dish in Denver, she now raves about this one. Thank you for giving me another great recipe and for making my daughter smile.

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This was delicious, the entire family loved it. I used Honeysuckle White Sweet Italian Turkey sausage (I can't tell the difference from pork , Newman's Marinara, and substituted Parmesan for the Romano. The taste was superb.

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Just saw this recipe this morning and had to try it. We certainly were not disappointed. I kept to the recipe exactly and truly would not change a thing. It was a hit with the whole family. We will be making this again. Thanks Giada for yet another wonderful recipe.