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Baked manicotti with sausage & peas
Nb persons: 6
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Recipe courtesy Giada De Laurentiis Prep Time:25 minInactive Prep Time: -- Cook Time:1 hr 3 min Level: -- Serves: Ingredients Vegetable oil cooking spray Fonduta sauce: | |
3/4 cup | milk |
1/2 cup | heavy cream |
6 ounces (about 3 cups) | grated Pecorino Romano |
1/4 cup | chopped fresh basil leaves |
2 tablespoons | olive oil, plus extra for drizzling |
1 pound | sweet Italian sausage, casings removed |
1 large or 2 small | shallots, finely chopped |
2 cloves | garlic, minced |
1/4 teaspoon | kosher salt, plus 1/2 teaspoon |
1/4 teaspoon | freshly ground black pepper, plus 1/4 teaspoon |
1/4 cup | white wine, such as Pinot Grigio |
3/4 cup (4 ounces) | frozen petite peas, thawed |
1/2 cup | whole milk ricotta |
12 manicotti shells | |
1 (26-ounce) jar | marinara sauce |
2 cups (8 ounces) | shredded mozzarella |
Directions
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9-by-13-by-2-inch glass baking dish with vegetable oil cooking spray. Set aside.
For the fonduta sauce: In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the Pecorino Romano and whisk until the cheese is melted and the sauce is smooth. Remove the pan from the heat and stir in the basil. Set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sausage, shallots, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until the sausage is cooked through and the vegetables have softened, 8 to 10 minutes. Using a wooden spoon, break the sausage into 1/2-inch pieces. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until the wine has evaporated, about 2 minutes. Remove the pan from the heat and set aside to cool slightly. Add the peas, ricotta, and 1 cup of the fonduta sauce. Season with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.
Spread half of the marinara sauce over the bottom of the prepared baking dish. Using a small spoon, fill the manicotti shells with the sausage filling and arrange in a single layer in the baking dish. Pour the remaining marinara sauce on top of the filled shells. Spoon the remaining fonduta sauce on top and sprinkle with the mozzarella. Drizzle with olive oil and bake until bubbly and golden brown, 30 to 35 minutes.
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