Baked Manicotti with Sausage and Peas Recipe | Food Network UK

Ingredients

• Vegetable oil cooking spray
• For the Fonduta sauce
• 3/4 cup milk
• 1/2 cup double cream
• 6 ounces (about 3 cups) grated Pecorino Romano
• 1/4 cup chopped fresh basil leaves
• 2 tablespoons olive oil, plus extra for drizzling
• 1 pound sweet Italian sausage, casings removed
• 1 large or 2 small shallots, finely chopped
• 2 cloves garlic, minced
• 1/4 teaspoon salt, plus 1/2 teaspoon
• 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
• 1/4 cup white wine, such as Pinot Grigio
• 3/4 cup (4 ounces) frozen petite peas, thawed
• 1/2 cup whole milk ricotta
• 12 manicotti shells
• 1 (26-ounce) jar marinara sauce
• 2 cups (8 ounces) shredded mozzarella