MANICOTTI WITH FONDUTA SAUCE
I wish that I could claim this as my own because it is absolutely amazing!!! BUT I have to give credit where credit is due and the credit here goes to Giada de Laurentiis on the Food Network. The only thing that she does differently is she adds peas to hers. My husband is a chef and his manicotti around here was king.... BUT...
Provided by Beth Colon
Categories Pasta
Time 1h5m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350* Put water on to boil for Manicotti shells and prepare an "ice bath" (for when manicotti is done boiling, this stops the cooking process) Prepare a 9x13in. baking pan by spraying with cooking spray and spreading a thin layer of marinara sauce over the entire bottom of pan.
- 2. To make Fonduta sauce: In a medium saucepan, combine the milk and cream and bring to a SIMMER over med. heat (Be careful not to heat too quickly or get it too hot!!!) Reduce heat to low, and add the Pecorino Ramano cheese. Remove from heat and whisk until the cheese is melted and the sauce is smooth. Stir in 1/4 cup of the chopped basil. Set aside
- 3. In a large skillet, brown sausage breaking into small pieces. Add the shallots and garlic (be careful not to cook on too high of a heat, you will scorch the garlic and it will be bitter). Add salt and pepper to taste. Cook til sausage is browned through and the shallots are soft. Bring the heat to high and add the white wine to deglaze the pan, scraping up all of the browned bits. Cook until the wine has evaporated ( about 2 minutes ) Remove from heat and allow to cool slightly.
- 4. When water comes to a boil, add salt and oil to water, then add manicotti shells. Only cook 5-6 minutes until just barely tender. They will finish cooking in the oven and this will make them easier to fill and less likely to break on you. Drain boiling water and dump the manicotti in the "ice bath" . Again this stops the cooking process and allows them to be cool enough to handle.
- 5. In a mixing bowl, combine sausage, ricotta and 1 cup of fonduta sauce and salt and pepper to taste. Mix well
- 6. Using a small spoon, start filling manicotti shells and arrange in prepared pan in a single layer. Top with marinara sauce and then with remaining fonduta sauce. Top that with mozzarella cheese, the rest of the chopped basil and drizzle with olive oil.
- 7. Bake for 30-35 minutes or until golden brown and bubbly. Let this sit for about 10 minutes so that it is easier to get out of the pan all in one piece.... I know this will take remarkable restraint.... but it is well worth the wait, lol
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Olivia Semuga
[email protected]This manicotti was a bit too cheesy for my taste. I think I would have preferred a tomato sauce instead of the fonduta sauce.
Deneen Saunders
[email protected]I love manicotti, and this recipe is one of my favorites. The fonduta sauce is so creamy and flavorful, and it pairs perfectly with the tender pasta shells. I always get compliments when I make this dish.
Rubi Niraula
[email protected]This manicotti recipe is a great way to impress your guests. It's elegant and delicious, and it's sure to wow everyone at your table.
Nontembiso Fani
[email protected]I'm not a fan of manicotti, but I thought I'd give this recipe a try. I was pleasantly surprised! The manicotti was tender and flavorful, and the fonduta sauce was rich and creamy. I'd definitely make this dish again.
IMRAN Imranrana
[email protected]This dish was a disaster! The manicotti shells were mushy and the fonduta sauce was watery. I followed the recipe exactly, so I'm not sure what went wrong.
Xephq
[email protected]The manicotti was good, but I found the fonduta sauce to be a bit bland. I think it could have used more cheese or herbs to give it more flavor.
Busisiwe Mbhele
[email protected]This recipe is a keeper! The manicotti was cooked perfectly and the fonduta sauce was divine. I loved the combination of flavors and textures. I will definitely be making this dish again and again.
Chasidah *teampublishorperish Fried
[email protected]I followed the recipe exactly, but my manicotti turned out dry and overcooked. I think I may have cooked it for too long. I'll try again and be more careful with the cooking time.
Dani Vazquez
[email protected]The manicotti was delicious, but the fonduta sauce was a bit too rich for my taste. I think next time I'll try making it with a lighter sauce, such as a tomato sauce.
Brianna Dixon
[email protected]5 stars! This manicotti was a hit with my family. The fonduta sauce was a great twist on the classic tomato sauce. It was creamy and flavorful, and it paired perfectly with the tender pasta shells. I will definitely be making this dish again.
Lucy Githinji
[email protected]I was hesitant to try making manicotti at home, but this recipe made it so easy. The instructions were clear and concise, and the dish turned out beautifully. The fonduta sauce was especially delicious and added a touch of elegance to the dish.
Tracey Reibel
[email protected]This manicotti with fonduta sauce was an absolute delight! The combination of tender pasta shells, creamy cheese sauce, and rich fonduta was heavenly. The flavors were well-balanced and the dish was cooked to perfection. I highly recommend trying thi