Sausage and Pea Manicotti
  • ¾ cup milk
  • ½ heavy cream
  • 6 oz grated Pecorino Romano
  • ¼ cup chopped fresh basil leaves
  • 2 tablespoons olive oil, plus extra for drizzling
  • 1 pound sweet Italian sausage, casings removed
  • 1 large shallot, finely chopped
  • 2 cloves garlic, minced
  • ¼ tsp kosher salt, plus ½ tsp
  • ¼ tsp freshly ground black pepper, plus ¼ tsp
  • ¼ cup white wine
  • ¾ cup frozen peas, thawed
  • ½ cup whole milk ricotta
  • 12 manicotti shells
  • 1 (28 oz ) jar marinara sauce, or home made
  • 2 cups shredded mozzarella cheese
  1. Preheat the oven to 350 degrees F.
  2. Prep a 9x 13 inch pan with vegetable oil cooking spray and set aside.
  3. Prep the Fonduta sauce by bringing the milk and cream to a simmer in a medium sauce pan over medium heat. Once it has reached a simmer, reduce the heat to low and stir in the Pecorino Romano cheese until it has melted and the sauce is smooth. Take the pan off of the heat, stir in the basil and set aside.
  4. Prep the filling using a large skillet heat 2 tablespoons of olive oil over medium high heat. Add the sausage, shallot, garlic ¼ tsp salt and ¼ tsp pepper. Be sure to break up the sausage meat in the pan allowing the mixture to cook for about 8 to 10 minutes until cooked through and broken down to about ½ inch pieces. Increase the heat to high, pour in your white wine and scrape the bottom of the skillet to release the brown bits that have cooked on the bottom of the pan. Cook till the wine is evaporated, about 2 minutes then remove pan from the heat. Allow to cool slightly, then you can stir in your peas, ricotta and 1 cup of the fonduta sauce. Season with ½ tsp salt and ¼ tsp pepper.
  5. Prep your manicotti shells by bringing a large pot of salted water to a boil over high heat. Add the pasta and cook until just tender (about 7 or 8 minutes). Drain and set aside.
  6. Assemble your dish by ladling half of the marinara sauce over the bottom of your 9x13 pan. Using a spoon, stuff each manicotti shell with your sausage mixture and arrange in the pan so that all 12 fit in a single layer. Pour the remaining marinara sauce over the top of the stuffed manicotti shells. Top the marinara with the rest of your fonduta sauce and sprinkle the top with the mozzarella cheese. Drizzle with olive oil and bake in the oven for about 30 to 35 minutes until it bubbly and the top is golden brown.
  7. ** You can also freeze the assembled dish for a later date. Just cook the dish from its frozen state in a 400 degree oven for about 1 -1.5 hours till it’s bubbly and golden brown.
  8. ENJOY!
Recipe by janie-jean at