Fonduta / Sausage stuffed shells (Giada De Laurentis recipe)

Use to stuff shells OR just mix with pasta as a casserole (easier)

Yield: 1 serving
Community Recipe from

Ingredients

  • 1 pound(s) Sweet Italian sausage
  • 2 shallots
  • 2 clove(s) garlic
  • 1/4 cup(s) white wine for deglazing
  • 1/2 cup(s) ricotta cheese
  • 3/4 cup(s) thawed peas
  • 3/4 cup(s) whole milk
  • 1/2 cup(s) heavy cream
  • 3 cup(s) romano cheese
  • 1 pound(s) pasta Manicotti shells if filling vs other
  • 1 jar(s) marinara sauce
  • 3 cup(s) mozzarella cheese

Preparation

  1. a) Filling

  2. 1 pound sweet Italian sausage (removed from casing)
  3. 2 shallots
  4. 2 cloves garlic
  5. 1/4 cup white wine for deglazing

  6. cook sausage, shallots and garlic over medium high heat
  7. once fully cooked - add wine and deglaze for 1-2 minutes
  8. turn off heat

  9. Add 1/2 cup ricotta and blend
  10. add 3/4 cup thawed peas
  11. ADD 1 CUP of the fonduta mixture (see below)


  12. b) Cook 1 package of manicotti shells
  13. after cooking - fill with sausage/pea/ricotta mixture


  14. c) Fonduta

  15. 3/4 cup whole milk
  16. 1/2 cup heavy cream
  17. 3 cups romano cheese

  18. heat to warm (not boil) over medium heat
  19. ADD 1 CUP of this to sausage mixture - SAVE the rest for later

  20. d) Bake

  21. Line baking dish with marinara sauce
  22. Next layer is filled manicotti shells
  23. Cover with remaining fonduta
  24. Place more marinara over this
  25. cover with mozarella

  26. Cook at 350 degrees for 20 minutes (covered in foil)
  27. Uncover and cook for 10 minutes more
July 2012

This recipe is a personal recipe added by chrsuz and has not been tested or endorsed by MyRecipes.

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