Ingredients
1 tbsp. olive oil
1 jar Bertolli® Four Cheese Rosa Sauce
6 links Italian sausages
1 large shallot
3 clove garlic
crushed red pepper flakes to taste
2 c. shredded fontina cheese
1 c. mascarpone cheese
1 c. shredded Pecorino Romano cheese
2 tbsp. fresh oregano leaves
2 tbsp. flat-leaf parsley
1 tbsp. fresh thyme leaves
Ground black pepper to taste
1 box manicotti pasta
Preparation
Step 1Preheat oven to 375 degrees. Brush sides and bottom of 13-inch by 9-inch baking dish with olive oil, then evenly spread with 1/4 of the sauce; set aside.Step 2Brown sausage in 12-inch nonstick skillet, breaking it 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.Step 3Combine cooled sausage mixture, 1 cup Fontina cheese, mascarpone cheese, 1/2 cup Pecorino Romano cheese, herbs, and black pepper in medium bowl.Step 4Evenly 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.Step 5Bake an additional 5 minutes or until cheese is melted. Garnish, if desired, with additional oregano and parsley.
