Manicotti casserole with meat and green peas

Ingredients:

Manicotti

• 12 manicotti tubes
• 450 g raw sweet Italian sausage, casings removed
• 2 tbsp olive oil + extra for drizzling
• 1 large or 2 small shallots, finely chopped
• 2 cloves garlic, crushed
• 1/4 tsp coarse salt + 0.5 tsp
• 1/4 tsp freshly ground black pepper + 1/4 tsp
• 1/4 cup white wine, such as Pinot Grigio
• 3/4 cup (110 g) frozen green peas, thawed
• 0.5 cup whole milk ricotta
• 1 can (735 g) marinara sauce
• 2 tbsp. (220 gr.) grated mozzarella

Fonduta sauce

• 3/4 cup milk
• 0.5 cups heavy cream
• 170 g (about 3 cups) grated Pecorino Romano cheese
• 1/4 cup chopped fresh basil leaves

Preparation:

1. Fonduta sauce:
   
   In a medium saucepan with a heavy bottom, bring the milk and cream to a boil over medium heat. Reduce the heat to low. Add the pecorino cheese and whisk until the cheese is melted and the sauce is smooth. Remove the pan from the heat and stir in the basil.
2. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the sausage, shallot, garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook until the sausage is cooked through and the vegetables are tender, 8 to 10 minutes. Using a wooden spoon, break the sausage into 1/2-inch pieces. Increase the heat to high. Add the wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Cook until the wine has evaporated, about 2 minutes.
3. Remove the pan from the heat and set aside to cool slightly. Add the green peas, ricotta, and 1 cup of fonduta sauce. Season with the remaining 0.5 teaspoon coarse salt and 1/4 teaspoon black pepper.
4. Bring a large saucepan of salted water to a boil over high heat. Add the pasta and cook until tender, 7-8 minutes. Drain and set the manicotti aside.
5. Spread half the marinara sauce in the bottom of the prepared baking dish and spread it evenly. Using a small spoon, fill the manicotti with the meat filling and arrange them in the prepared dish in a single layer. Pour the remaining marinara sauce over the filled tubes. Top with the remaining fonduta sauce and sprinkle with mozzarella. Drizzle with olive oil and bake until bubbly and golden brown, 30-35 minutes.