Recipe of Favorite Baked Manicotti with Sausage & Peas

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, baked manicotti with sausage & peas. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Baked Manicotti with Sausage & Peas is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Baked Manicotti with Sausage & Peas is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can have baked manicotti with sausage & peas using 23 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Baked Manicotti with Sausage & Peas:

1. Prepare Manicotti
2. Make ready 1 vegetable oil cooking spray
3. Make ready 1 box manicotti shells
4. Take 2 tbsp olive oil, extra virgin (drizzle)
5. Get 1 lb Sweet Italian Sausage (Casing Removed)
6. Get 1 Large Shallot (Finely chopped)
7. Take 2 clove garlic (minced)
8. Get 1/4 tsp salt
9. Get 1/4 tsp black pepper
10. Make ready 1/2 tsp salt
11. Prepare 1/2 tsp black pepper
12. Make ready 1/4 cup white wine
13. Make ready 3/4 oz Petite Peas (Thawed)
14. Take 1/2 cup Whole Milk Ricotta
15. Get 26 oz Marinara Sauce
16. Get 2 cup Shredded Mozzerella
17. Take cup boiling water
18. Make ready 1 Fonduta Sauce
19. Get Fonduta Sauce
20. Take 3/4 cup milk
21. Prepare 1/2 cup heavy cream
22. Make ready 3 cup Grated Pecorino Romano
23. Prepare 1/4 cup Chopped fresh basil leaves

Instructions to make Baked Manicotti with Sausage & Peas:

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.

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