Saturday, September 24, 2011

Baked Manicotti with Sausage and Peas

My friend Gina is a Manicotti fan.  I have never made Manicotti, so I found this recipe by Giada De Laurentiis.  It is work, but it is GOOD.  Ok, Gina, now I'm ready!
  • ¾ C. whole milk
  • ½ C. heavy cream
  • 6 oz. (3 C.) grated Pecorino Romano
  • ¼ C. chopped fresh basil leaves
  • 2 T. olive oil
  • 1 lb. sweet Italian sausage, casings removed
  • 1 large shallot, finely chopped
  • 3 cloves of garlic, minced
  • 1 t. kosher salt
  • ½ t. black pepper
  • ¼ C. white wine
  • 1 C. petit pois peas, drained
  • ½ C. whole milk ricotta
  • 12 manicotti shells
  • 1 (26 oz.) jar of marinara sauce
  • 2 C. shredded mozzarella
  1. Preheat oven to 350 degrees and spray a 13x9x2 glass baking dish with cooking spray
  2. You need 3 pots and 3 burners going at the same time to make this recipe.  A large pot to boil the manicotti shells, a medium sauce pan to make the fonduta sauce, and a skillet to make the meat mixture.
  3. Start the large pot of water to boil over high heat
  4. Pour the cream and milk in the sauce pan and set to a medium heat, when the milk begins to simmer, reduce the heat to low and add the Pecorino Romano and whisk until smooth
  5. Cut the heat, then add the basil
  6. Stir well and set aside
  7. Add the manicotti shells to the boiling water and cook until tender, about 8 minutes. Drain when cooked and set aside.
  8. Heat the olive oil and shallots in the skillet over medium heat
  9. Cook for several minutes, then add garlic and cook for 1 minute
  10. Add the sausage that has been broken into small pieces, about ½ inch thick
  11. Add salt and pepper and cook until sausage is brown, about 5 minutes
  12. Increase the heat to high and add the wine, cook for 2 minutes and scrape the bottom of the skillet
  13. Turn the heat off, add the ricotta, 1 C. of the fonduta sauce, and the peas
  14. Mix well
  15. Pour half of the marinara sauce into the bottom of the baking dish
  16. Fill each of the shells with the meat mixture and place in the baking dish
  17. Pour the other half of the marinara sauce into the fonduta sauce and mix well
  18. Pour over the manicotti, then sprinkle with the mozzarella cheese
  19. Bake for 35 minutes, or until bubbly and golden brown
  20. Allow the dish to set for 5 minutes, then serve
Tips and Tricks:
  • You can use any bottled marinara sauce, but I bottle the Scaccia Family Red Sauce and freeze it.  It works well with this recipe. Follow my link to get the recipe.
  • I use Dubon or LeSueur petit pois peas.
  • This recipe is LABOR INTESIVE, but it is worth it.

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