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1
Place an oven rack in the center of the oven.
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2
Preheat the oven to 350 degrees F. Spray a 9-by-13-by-2-inch glass baking dish with vegetable oil cooking spray.
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3
Set aside.
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4
For the fonduta sauce: In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat.
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5
Reduce the heat to low.
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6
Add the Pecorino Romano and whisk until the cheese is melted and the sauce is smooth.
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7
Remove the pan from the heat and stir in the basil.
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8
Set aside.
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9
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
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10
Add the sausage, shallots, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
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11
Cook until the sausage is cooked through and the vegetables have softened, 8 to 10 minutes.
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12
Using a wooden spoon, break the sausage into 1/2-inch pieces.
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13
Increase the heat to high.
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14
Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.
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15
Cook until the wine has evaporated, about 2 minutes.
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16
Remove the pan from the heat and set aside to cool slightly.
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17
Add the peas, ricotta, and 1 cup of the fonduta sauce.
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18
Season with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.
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19
Bring a large pot of salted water to a boil over high heat.
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20
Add the pasta and cook until just tender, 7 to 8 minutes.
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21
Drain and set aside.
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22
Spread half of the marinara sauce over the bottom of the prepared baking dish.
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23
Using a small spoon, fill the manicotti shells with the sausage filling and arrange in a single layer in the baking dish.
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24
Pour the remaining marinara sauce on top of the filled shells.
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25
Spoon the remaining fonduta sauce on top and sprinkle with the mozzarella.
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26
Drizzle with olive oil and bake until bubbly and golden brown, 30 to 35 minutes.
