Manicotti – Italian pasta in the form of wide tubes, which are stuffed with various fillings and baked. In this recipe, the manicotti tubes boiled until half-cooked are filled with a filling of natural Italian sausages and green peas in a viscous cheese sauce fonduta (Italian analogue of fondue). Stuffed manicotti are laid out in a mold on a layer of marinara tomato sauce, covered with the remaining cheese sauce and baked until all the filling is warmed up and the cheese on the surface turns into an appetizing crust. Serve 2-3 manicotti per serving, they are very hearty and tasty.
Time: 1 hour. 30 minutes.
Servings: 4 – 6
Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 12 tubes of manicotti
- 450 gr raw sweet italian sausages, shell clear
- 2 tbsp. l olive oil + extra to drizzle
- 1 large or 2 small shallots, finely chopped
- 2 cloves, minced garlic
- 1/4 tsp coarse salt + 0.5 tsp.
- 1/4 tsp freshly ground black pepper + 1/4 tsp
- 1/4 Art. white wine for example Pinot Grigio
- 3/4 Art. (110 gr.) Frozen green peas, thaw
- 0.5 tbsp. whole milk ricotta
- 1 can (735 gr.) Of marinara sauce
- 2 tbsp. (220 gr.) Grated mozzarella
- 3/4 Art. milk
- 0.5 tbsp. fat cream
- 170 gr (about 3 tbsp.) grated pecorino-romano cheese
- 1/4 Art. chopped fresh basil leaves
- Fonduta sauce:
In a medium-sized saucepan with a thick bottom over medium heat, bring the milk and cream to a boil. Reduce the heat to a minimum. Add the pecorino cheese and beat until the cheese melts and the sauce becomes homogeneous. Remove the pan from the heat and stir in the basil.
- In a large frying pan over medium heat, heat 2 tbsp. l olive oil. Add the sausage, shallots, garlic, 1/4 tsp. salt and 1/4 tsp black pepper. Fry until the sausage is cooked, and the vegetables soften, 8-10 minutes. Using a wooden spoon, break the minced meat into 1 cm pieces. Increase the heat to maximum. Add wine and scrape adhered pieces from the bottom of the pan with a wooden spoon. Cook until the wine has evaporated, about 2 minutes.
- Remove the pan from the heat and set aside to cool slightly. Add green peas, ricotta and 1 tbsp. sauce of the foundation. Add the remaining 0.5 tsp. coarse salt and 1/4 tsp. black pepper.
- In a large saucepan over high heat, bring salted water to a boil. Add the pasta and cook until they are soft, 7-8 minutes. Drain and set the manicotti aside.
- Put half the marinara sauce on the bottom of the prepared baking dish and spread evenly. Using a small spoon, fill the manicotti with meat filling and place in a prepared form in one layer. Pour the remaining marinara sauce over the filled tubules. Top with the remaining fondut sauce and sprinkle with mozzarella. Sprinkle with olive oil and bake until bubbles and golden crust appear, 30-35 minutes.