Baked Manicotti with Sausage and Peas

Baked Manicotti with Sausage and Peas
17 Ingredients
  • Vegetable oil cooking spray
  • 3/4 cup milk
  • 1/2 cup heavy cream
  • 6 ounces (about 3 cups) grated Pecorino Romano
  • 1/4 cup chopped fresh basil leaves
  • 2 tablespoons olive oil, plus extra for drizzling
  • 1 pound sweet Italian sausage, casings removed
  • 1 large or 2 small shallots, finely chopped
  • 2 cloves garlic, minced
  • 1/4 teaspoon kosher salt, plus 1/2 teaspoon
  • 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
  • 1/4 cup white wine, such as Pinot Grigio
  • 3/4 cup (4 ounces) frozen petite peas, thawed
  • 1/2 cup whole milk ricotta
  • 12 manicotti shells
  • 1 (26-ounce) jar marinara sauce
  • 2 cups (8 ounces) shredded mozzarella
Nutrition
763
38% daily value
6 servings
                                       
                                           
     

Fat

71% 46

Saturated

102% 20

Trans

- 0

Monounsaturated

- 18

Polyunsaturated

- 4

Carbs

15% 45

Carbs (net)

- 40

Fiber

18% 5

Sugars

- 12

Sugars, added

- 0

Protein

81% 41

Cholesterol

42% 125

Sodium

68% 1631

Calcium

65% 653

Magnesium

20% 84

Potassium

17% 821

Iron

18% 3

Zinc

40% 4

Phosphorus

90% 630

Vitamin A

30% 266

Vitamin C

13% 11

Thiamin (B1)

24% 0

Riboflavin (B2)

42% 1

Niacin (B3)

45% 7

Vitamin B6

41% 1

Folate equivalent (total)

12% 50

Folate (food)

- 50

Folic acid

- 0

Vitamin B12

92% 2

Vitamin D

231% 35

Vitamin E

35% 5

Vitamin K

26% 31

Sugar alcohols

- 0

Water

- 276
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