Fonduta / Sausage stuffed shells (Giada De Laurentis recipe)

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