Pork Mascarpone Manicotti Recipe serves: 4
Prep Time 20 Minutes
Cook Time 40 Minutes

Nutritional Information

Amount Per Serving
Calories 2090
Calories From Fat 1470
% Daliy Value*
Total Fat 163 Grams
Saturated Fat 74 Grams
Trans Fat 0.5 Grams
Cholesterol 450 Milligrams
Sodium 3150 Milligrams
Total Carbohydrate 86 Grams
Dietary Fiber 3 Grams
Sugars 15 Grams
Protein 76 Grams
Vitamin A 110 Percent
Vitamin C 45 Percent
Calcium 120 Percent
Iron 40 Percent

Pork Mascarpone Manicotti


  • 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


  1. 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.
  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.