Pork Mascarpone Manicotti Recipe

Name: Pork Mascarpone Manicotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces manicotti 1 box. cooked and drained; 6 bulk italian sausag removed from casings and crumbled; 1 cup pecorino romano cheese shredded, divided; 2 cups Fontina cheese shredded, about 8 oz., divided; 1 cup mascarpone; 1 shallots large, finely chopped; 3 cloves garlic finely chopped; crushed red pepper flakes crushed, to taste; 1 tablespoon fresh thyme leaves; 2 tablespoons fresh oregano leaves; 3 tablespoons flat leaf parsley chopped, divided; 1 tablespoon olive oil; ground black pepper ground, to taste; 1 jar bertolli four chees rosa sauc

Servings: persons

8 ounces manicotti 1 box. cooked and drained
6 bulk italian sausag removed from casings and crumbled
1 cup pecorino romano cheese shredded, divided
2 cups Fontina cheese shredded, about 8 oz., divided
1 cup mascarpone
1 shallots large, finely chopped
3 cloves garlic finely chopped
crushed red pepper flakes crushed, to taste
1 tablespoon fresh thyme leaves
2 tablespoons fresh oregano leaves
3 tablespoons flat leaf parsley chopped, divided
1 tablespoon olive oil
ground black pepper ground, to taste
1 jar bertolli four chees rosa sauc

1
Preheat oven to 375u00b0. Brush sides and bottom of 13- x 9-inch baking dish with Olive Oil, then evenly spread with 1/4 of the Sauce; set aside.
2
Brown sausage in 12-inch nonstick skillet breaking into small pieces; drain, if desired. Stir in shallot, garlic and red pepper flakes and cook, stirring occasionally, 5 minutes or until sausage is done. Remove skillet from heat and set aside to cool.
3
Combine cooled sausage mixture, 1 cup fontina cheese, mascarpone cheese, 1/2 cup pecorino romano cheese, oregano, thyme, 2 tablespoons of parsley, and black pepper in medium bowl.
4
Evenly fill manicotti shells with sausage mixture, then arrange in prepared baking dish. Evenly top with remaining Sauce. Bake uncovered 25 minutes or until heated through. Top with remaining cheeses. Bake an additional 5 minutes or until cheese is melted. Garnish, if desired, with remaining 1 tablespoon of parsley or additional oregano.

405

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 ounces manicotti 1 box. cooked and drained, 6 bulk italian sausag removed from casings and crumbled, 1 cup pecorino romano cheese shredded, divided, 2 cups Fontina cheese shredded, about 8 oz., divided, and more.

Yes, Pork Mascarpone Manicotti falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Mascarpone Manicotti

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