Categories: Pasta

Ingredients

• 3/4 cup milk
• 1/2 cup heavy cream
• 6 ounces (about 3 cups) grated Pecorino Romano (can use parmesan)
• 1/4 cup chopped fresh basil leaves
• 2 tablespoons olive oil
• 1 pound sweet Italian sausage, casings removed
• 1 large or 2 small shallots, finely chopped
• 2 cloves garlic, minced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 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

1. Place an oven rack in the center of the oven. Preheat the oven to 350 degrees

2. Spray a 9-by-13-by-2-inch glass baking dish with vegetable oil cooking spray.

3. Set aside.

4. For the fonduta sauce: bring milk and cream to a simmer over medium heat.

5. Reduce the heat to low.

6. 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.

7. Set aside.

8. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.

9. Add the sausage, shallots, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

10. Cook until the sausage is cooked about 8 to 10 minutes.

11. Using a wooden spoon, break the sausage into 1/2-inch pieces.

12. Increase the heat to high.

13. Add the wine and scrape up the brown bits

14. Cook until the wine has evaporated, about 2 minutes.

15. Remove the pan from the heat and set aside to cool slightly.

16. Add the peas, ricotta, and 1 cup of the fonduta sauce.

17. Boil pasta in salted water and Cook until just tender, 7 to 8 minutes.

18. Drain and set aside.

19. Spread half of the marinara sauce over the bottom of the baking dish.

20. Using a small spoon, fill the manicotti shells with the sausage filling and arrange in a single layer in the baking dish.

21. Pour the remaining marinara sauce on top of the filled shells.

22. Spoon the remaining fonduta sauce on top and sprinkle with the mozzarella.

23. bake until bubbly and golden brown, 30 to 35 minutes.

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