Baked Manicotti with Sausage & Peas

Name: Baked Manicotti with Sausage & Peas
Total time: 3600 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 vegetable oil cooking spray; 1 box manicotti shells; 2 tbsp olive oil, extra virgin (drizzle); 1 lb Sweet Italian Sausage (Casing Removed); 1 Large Shallot (Finely chopped); 2 clove garlic (minced); 1/4 tsp salt; 1/4 tsp black pepper; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 cup white wine; 3/4 oz Petite Peas (Thawed); 1/2 cup Whole Milk Ricotta; 26 oz Marinara Sauce; 2 cup Shredded Mozzerella; cup boiling water; 1 Fonduta Sauce; 3/4 cup milk; 1/2 cup heavy cream; 3 cup Grated Pecorino Romano; 1/4 cup Chopped fresh basil leaves

valentinexx3 @cook_3941097

Cheese and Peas!

valentinexx3 @cook_3941097

Cheese and Peas!

Saved

Ingredients

1 hour

12 servings

Manicotti
1vegetable oil cooking spray
1 boxmanicotti shells
2 tbspolive oil, extra virgin (drizzle)
1 lbSweet Italian Sausage (Casing Removed)
1Large Shallot (Finely chopped)
2 clovegarlic (minced)
1/4 tspsalt
1/4 tspblack pepper
1/2 tspsalt
1/2 tspblack pepper
1/4 cupwhite wine
3/4 ozPetite Peas (Thawed)
1/2 cupWhole Milk Ricotta
26 ozMarinara Sauce
2 cupShredded Mozzerella
cupboiling water
1Fonduta Sauce
Fonduta Sauce
3/4 cupmilk
1/2 cupheavy cream
3 cupGrated Pecorino Romano
1/4 cupChopped fresh basil leaves

Saved

Steps

1 hour

1

Preheat oven to 350°. Spray a 9"x13"x2" baking dish with cooking spray.
2

Cook the manicotti shells in boiling water for 7-8 minutes, until tender, then set aside.
3

For the Fonduta Sauce: In a medium, bring the milk and heavy cream to a simmer over medium heat. Afterwards, reduce the heat to low while adding the Pecorino Romano. Whisk until the cheese is melted and sauce is creamy. Add and stir in the basil. Remove the pan from the heat to cool.
4

In a large skillet, pour in 2 tablespoons of olive oil on high heat. Add the sausage, garlic, shallots, 1/4 teaspoon salt and pepper. Break the sausage into small pieces and cook thoroughly. Add white wine and scrape the brown bits at the bottom of the pan, cooking for another 2 minutes.
5

Remove the pan from the heat and set aside to slightly cool. Add the peas, ricotta and fonduta sauce. Season with extra salt and pepper if desired.
6

Spread 1/2 of Marinara Sauce into the bottom of the baking dish. Using a spoon, fill the cooked manicotti shells with the sausage & Peas fonduta. Arrange the manicotti in the baking dish. Pour the remaining Marinara Sauce on top. Then spoon the remaining Sausage & Peas Fonduta on top. Mix and cover evenly.
7

Sprinkle the shredded mozzarella on top then drizzle virgin olive oil. Baked until bubbly and golden brown. 30-35 minutes.