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23 ingredients, 7 steps, cooking Baked Manicotti with Sausage & Peas

How are you all, at this time you can prepare recipe Baked Manicotti with Sausage & Peas with 23 ingredients and 7 steps. Below this is how to cook, please observe carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 23 ingredients and 7 stages of easy cooking Baked Manicotti with Sausage & Peas.

Ingredients for Baked Manicotti with Sausage & Peas

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

If all composition Baked Manicotti with Sausage & Peas it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.

Process Cooking 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.
   
8. Finish and Enjoy.

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