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Pork Mascarpone Manicotti

Saltier ingredients, like the sausage and Pecorino Romano cheese, are subdued by milder parsley and creamy mascarpone.

Chrystal & Amir
Food Bloggers
  • Serves 4
  • |
  • prep time: 20 minutes
  • |
  • cook time: 40 minutes
  • 1 Tbsp. olive oil
  • 1 jar Bertolli® Four Cheese Rosa Sauce
  • 6 links Italian sausages, removed from casings and crumbled
  • 1 large shallot, finely chopped
  • 3 cloves garlic, finely chopped
  • Crushed red pepper flakes to taste
  • 2 cups shredded fontina cheese (about 8 oz.), divided
  • 1 cup mascarpone cheese
  • 1 cup shredded Pecorino Romano cheese, divided
  • 2 Tbsp. fresh oregano leaves, chopped
  • 2 Tbsp. flat-leaf parsley, chopped, plus more for garnish
  • 1 Tbsp. fresh thyme leaves
  • Ground black pepper to taste
  • 1 box (8 oz.) manicotti pasta, cooked and drained
1. Preheat oven to 375°. Brush sides and bottom of 13x9-inch baking dish with Olive Oil, then evenly spread with ¼ 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, ½ cup Pecorino Romano cheese, herbs, 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 additional oregano and parsley.

5. Meanwhile, brush squash with remaining Olive Oil, then arrange cut-side down on baking sheet. Bake 45 minutes or until squash is tender. Gently scrape squash to pull apart spaghetti-like strands with fork. Combine squash, rosemary, parsley and mint in medium bowl. Arrange spaghetti squash on platter, then top with lamb stew.