Pork Mascarpone Manicotti This Pork Mascarpone Manicotti is so rich and delicious, it's hard to believe you can make it right at home. With Italian sausage, Four-Cheese Rosa sauce, creamy Mascarpone and buttery Fontina cheese, this dish will satisfy all of your savory cravings. 4 Servings 20 minutesPrep Time 40 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 1 Tbsp. Bertolli® Olive Oil Light Taste 1 jar Bertolli® Four Cheese Rosa Sauce 6 links Italian sausages,, removed from casings and crumbled 1 large shallot, finely chopped 3 cloves garlic Crushed red pepper flakes to taste 2 cups Fontina cheese, shredded 1 cup Mascarpone cheese 1 cup shredded Pecorino Romano cheese,, divided 2 tbsp fresh oregano,, chopped 3 tbsp. flat leaf parsley 1 tbsp. fresh thyme Ground black pepper to taste 1 box (8 oz.) manicotti pasta,, cooked and drained Directions Step 1: Preheat oven to 375°. Brush sides and bottom of 13" x 9" baking dish with Olive Oil, then evenly spread with 1/4 of the Sauce; set aside. Step 2: Brown sausage in 12" 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. Step 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. Step 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. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking