Baked Manicotti with Sausage

 

I normally make manicotti with just cheese, but this one sounded good and had Italian sausage in freezer that needed to be cooked. This is company worthy dish. Always nice to breakup steps instead of preparing all at once. 6 servings

Ingredients for Fonduta Sauce:

• 3/4 cup whole milk ( Add 1 tablespoon heavy cream to glass measuring cup & fill to 3/4 cup 1% milk)
• 1/ cup heavy cream
• 2 cups grated Parmesan cheese (Giada's orginal recipe calls for 3 cups grated Pecorino Romano)
• 1/4 cup basil, chopped ( I used parsley)

Directions for Fonduta Sauce:

In medium saucepan, bring the milk and cream to a simmer over medium heat. Reduce to low and whisk in the Parmesan and whisk till smooth. ( I had to increase heat in order for the Parmesan to melt). Remove from heat and add 1/4 cup parsley. Also added fresh cracked pepper and lemon pepper seasoning. Set aside.

Ingredients for Sausage Filling:

• 1 pound sweet Italian sausage, casings removed
• 1 large shallot
• 2 cloves garlic, minced
• 1 tablespoons EVOO
• salt and pepper to taste ( I tasted once I added the cheeses before I added )
• 1/4 cup white wine
• 1/2 cup whole milk ricotta
• 1-2 cups shredded mozzarella

Directions for Sausage Filling:

In large skillet, heat the olive oil over medium-high heat.

Add the sausage, shallots and garlic. Cook until sausage is cooked and vegetable softened; about8 -10 minutes. Break up sausage into bite size pieces.

Increase the heat to high and the wine; cooking till wine evaporates.

Set aside to cool.

Add the ricotta and 1/2-1 cup fonduta sauce. Taste for salt and pepper.

To Assemble:

Preheat oven to 350-degrees

The recipe called for 12 manicotti shells, cooked to packaged instructions.

Spread 13 ounces of marinara sauce on bottom of a lightly oiled baking dish. ( Recipe calls for total of 26 ounces marinara. I used Rao ).

Fill the shells with the sausage filling and arrange in a single layer on the prepared baking pan.

Pour remaining marinara over the top of the shells.

Spoon the fonduta sauce on top and sprinkle with mozzarella. 

Bake until bubbly and golden brown, 30-35 minutes.