PORK MASCARPONE MANICOTTI

Based on 44 reviews

PORK MASCARPONE MANICOTTI

  • Serves 4
  • |
  • prep time: 20 minute(s)
  • |
  • cook time: 40 minute(s)
Ingredients:
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
3 Tbsp. chopped flat-leaf parsley, divided
1 Tbsp. fresh thyme leaves
Ground black pepper to taste
1 box (8 oz.) manicotti pasta, cooked and drained
Directions:

  • Preheat oven to 375┬░. 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.
  • 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.
  • 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.
  • 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.
Nutrition Information per serving
Calories 2090, Calories From Fat 1470, Saturated Fat 74g, Trans Fat 0.5g, Total Fat 163g, Cholesterol 450mg, Sodium 3150mg, Total Carbohydrates 86g, Sugars 15g, Dietary Fiber 3g, Protein 76g, Vitamin A 110%, Vitamin C 45%, Calcium 120%, Iron 40%