ITALIAN SAUSAGE, SPINACH, AND RICOTTA CANNELLONI
Provided by Kelsey Nixon
Time 1h20m
Yield 6 servings
Number Of Ingredients 21
Steps:
- In a large skillet, heat the olive oil over medium-high heat and saute the onion until fragrant and translucent. Add the Italian sausage meat, breaking it up with the back of a wooden spoon and brown it until no longer pink, about 10 to 12 minutes. Drain the excess fat from the sausage meat, and set aside to cool. In a large mixing bowl stir together the drained and squeeze-dried spinach, ricotta, 1 1/2 cups Parmesan, eggs, cooled Italian sausage and onion mixture, salt, and freshly ground black pepper, to taste. Place the oven rack in the center of the oven and preheat the oven to 400 degrees F. In a large pot of salted boiling water, cook the fresh pasta rectangles for 1 minute and remove with a slotted spatula. Set aside. In a 9 by 13-inch baking dish, spread 2 cups tomato sauce. Working with 1 pasta rectangle at a time, spread 6 tablespoons filling along one edge and roll the pasta sheet up tightly, leaving the ends open. Repeat until you have 8 cannelloni. Arrange the prepared cannelloni, seam-side down, in a single layer in the baking dish. Spoon the remaining 2 cups tomato sauce evenly over the cannelloni. Sprinkle the remaining 1/2 cup grated Parmesan over top. Bake the cannelloni for 20 minutes and let it stand for 10 minutes before serving. Serve the cannelloni with extra tomato sauce from the baking dish and garnish with fresh basil.
- To make fresh pasta dough: Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides. Break the eggs into the well. Add the salt, and olive oil to the hollow center and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape. With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour. Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8 to 10 minutes. At this point, set the dough aside, cover it with plastic, and let it rest for 15 to 20 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out. Divide the pasta dough into 4 even sections. Keep each section covered with plastic wrap or a clean towel while you work with each one. Flour the dough, the rollers of a pasta roller (or your rolling pin), your hands, and the work surface. If using a pasta machine: Flatten 1 of the of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disk. Dust the disk, the roller, and your hands with additional flour. Flour a baking sheet to hold the rolled out finished pasta. With the roller on the widest setting, pass the pasta through the machine's rollers a few times until it is smooth. Fold the dough over into 1/3, and continue to pass through a few more times until the pasta is smooth again. Begin adjusting the pasta machine settings to become thinner, passing the dough through a few times at each setting. If rolling the pasta by hand: Flatten a dough piece into a thick oval disk with your hands. Flour a baking sheet for the rolled out finished pasta. Place the oval dough disk on a floured work surface, and sprinkle with additional flour. Begin rolling out the dough with a floured rolling pin working from the center of the dough outwards, constantly moving the dough and lifting it to make sure it's not sticking.
- To make Simple Tomato Sauce: In a large saucepan, heat the olive oil over medium heat. Add the onion, and garlic and cook until soft and golden brown. Add the basil and cook for an additional 3 to 5 minutes. Add the canned tomatoes with their juices and bring to a boil, stirring often. Lower the heat and simmer for 15 to 20 minutes, until the sauce has thickened. With a potato masher, break up the tomatoes to achieve a sauce-like consistency. Season with salt and freshly ground black pepper and serve. Cook's Note: Tomato sauce will last 1 week in the refrigerator and up to 6 months in the freezer.
MANICOTTI WITH ITALIAN SAUSAGE
Provided by Valerie Bertinelli
Categories main-dish
Time 3h10m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of oil in a large saucepot over medium heat. Cook the sausage, breaking it up into small pieces, until browned and caramelized, 8 to 10 minutes. Remove the sausage to a paper towel-lined plate and reserve for the filling.
- Add the remaining 2 tablespoons of oil to the pot and cook the onion until softened and translucent. Add the garlic and cook for 1 minute. Stir in the tomato paste and cook for 1 minute (the tomato paste will turn a deep maroon color). Add the crushed tomatoes, sugar, bay leaves, 1 1/2 teaspoons salt and a pinch of black pepper. Bring to a simmer, reduce the heat to low and cook for 30 minutes. Melt the butter into the sauce, remove the bay leaves and stir in 1/3 cup of basil. Remove the sauce from the heat and allow to cool to room temperature, 40 minutes.
- For the filling: mix together the ricotta, reserved sausage, the remaining 1/3 cup basil, 1 1/2 cups mozzarella, 1 1/2 cups Parmesan, 1 teaspoon salt and pepper to taste. Fold in 1 cup of the cooled tomato sauce. Place the filling in a large piping bag and refrigerate for 30 minutes.
- Preheat the oven to 375 degrees F.
- Bring a large pot of salted water to a boil. Cook the manicotti shells until they have softened slightly but still hold their tubular shape, 5 minutes.
- Pour half of the tomato sauce into a broiler-proof 9-by-13-inch baking dish. Fill each shell with the ricotta mixture. Place the filled shells in the baking dish. Pipe any extra filling along the ends of the shells in the dish. Top with the remaining tomato sauce and sprinkle the remaining 1 1/2 cups mozzarella and 1 cup Parmesan over the top. Cover the baking dish with foil and bake until the sauce begins to bubble, 40 minutes. Remove the dish from the oven, remove the foil and increase the oven to 425 degrees F. Put the manicotti back into the oven to bake until the cheese is browned and bubbling, about 10 minutes. Let cool slightly before serving.
SAUSAGE CHEESE MANICOTTI
This marvelous manicotti, created by our Test Kitchen staff, is cheesy, saucy and savory.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- Cook manicotti according to package directions. Meanwhile, crumble sausage into a nonstick skillet; add the red pepper and onion. Cook over medium heat until meat is no longer pink and vegetables are tender; drain. Drain manicotti; set aside., In a bowl, combine the sausage mixture, egg whites, cottage cheese, mozzarella cheese, 1/4 cup Parmesan cheese, parsley, basil, fennel and pepper. Stuff into manicotti shells. Combine spaghetti sauce and water; spread 1/2 cup in an ungreased 13x9-in. baking dish. Arrange shells over sauce; top with remaining sauce., Cover and bake at 350° for 35-40 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 462 calories, Fat 13g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 1418mg sodium, Carbohydrate 48g carbohydrate (0 sugars, Fiber 4g fiber), Protein 39g protein. Diabetic Exchanges
CREAMY SAUSAGE CANNELLONI
This quick, family-friendly dish with pork sausages, mustard and a hint of chilli can be made in advance and frozen to get ahead of your midweek meals
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 10
Steps:
- Heat the oil in a large frying pan and cook the onion for 3-4 mins over a medium-high heat. Add the sausage chunks and cook for another 5 mins to brown all over. Add the garlic and cook for 1 min before stirring in the cream, mustard, chilli flakes and seasoning. Cook for another 2 mins, then stir in the basil.
- Heat oven to 200C/180C fan/ gas 6. Divide the sausage chunks and some sauce between the lasagne sheets and roll each one up. Arrange in a casserole dish, spoon over the remaining sauce, then top with the mozzarella. You can freeze the dish at this point. If freezing, defrost fully before cooking. Bake in the oven for 20 mins until the pasta is cooked and the mozzarella gooey and crisp at the edges.
Nutrition Facts : Calories 863 calories, Fat 72 grams fat, SaturatedFat 37 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 1.8 milligram of sodium
SAUSAGE MANICOTTI
This classic Italian entree comes together in a snap but tastes as if it took hours. It's so tasty and easy to fix. My family always enjoys it. -Carolyn Henderson, Maple Plain, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 7 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine sausage and cottage cheese. Stuff into uncooked manicotti shells. Place in a greased 13x9-in. baking dish. Top with marinara sauce. , Cover and bake at 350° for 55-60 minutes or until a thermometer inserted into the center of a shell reads 160°., Uncover; sprinkle with mozzarella cheese. Bake 8-10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving. Freeze option: Transfer individual portions of cooled manicotti to freezer containers; freeze. To use, partially thaw in refrigerator overnight. Transfer to a microwave-safe dish and microwave on high, stirring occasionally; add a little spaghetti sauce if necessary.
Nutrition Facts : Calories 489 calories, Fat 24g fat (10g saturated fat), Cholesterol 59mg cholesterol, Sodium 1232mg sodium, Carbohydrate 41g carbohydrate (12g sugars, Fiber 3g fiber), Protein 27g protein.
SAUSAGE AND RICOTTA BAKED CANNELLONI
We're all for a good store-bought marinara, but there is no substitute for homemade béchamel-of this we can be sure.
Provided by Chris Morocco
Categories Bon Appétit Dinner Pasta Tomato Milk/Cream Cheese Chard Sausage Pork Ricotta Soy Free Peanut Free Tree Nut Free
Yield 8 servings
Number Of Ingredients 17
Steps:
- Béchamel:
- Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, whisking occasionally, until mixture smells slightly nutty, about 3 minutes. Whisk in milk, then increase heat to medium-high, and still whisking constantly, bring to a simmer. Reduce heat to maintain a simmer and cook just until thick and no longer floury tasting, 8-10 minutes. Add Parmesan and whisk until melted, then whisk in cayenne and nutmeg; season with salt. Cover béchamel and keep warm until ready to use.
- Do Ahead: Béchamel can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low, whisking constantly and adding a splash of water if needed to loosen.
- Assembly
- Remove ribs and stems from Swiss chard leaves and thinly slice. Tear leaves into large pieces. Combine oil and sausage with Swiss chard ribs and stems in a large skillet and set over medium-high heat. Cook, breaking up sausage with a heatproof rubber spatula or wooden spoon into small pieces, until sausage is almost cooked through, 5-7 minutes.
- Add Swiss chard leaves to skillet a handful at a time, tossing and letting them wilt slightly between additions, until all the leaves have been added. Cook, reducing heat as needed (liquid should be bubbling slightly at this point), until liquid is almost completely evaporated (it's important to dry out the Swiss chard here so the filling isn't soggy), about 5 minutes. Transfer to a large bowl. Let cool 5 minutes, then stir in ricotta. Season filling with salt.
- If using pasta sheets, cook in a pot of boiling salted water 1 minute. Transfer to a large bowl of cold water. Lay out a row of pasta sheets on a rimmed baking sheet (don't overlap), then top with a sheet of waxed or parchment paper. Repeat with remaining pasta sheets, placing sheets of paper between each layer.
- If using shells, cook in a pot of boiling salted water, stirring occasionally, just until very al dente, about 3 minutes less than package instructions; rinse under cold water to cool quickly.
- Preheat oven to 375°F. Spread half of béchamel into a 13x9" baking dish. If using pasta sheets, lay out a sheet on a clean surface with a short end facing you. Spoon a heaping ¼-cupful of filling so it runs all the way down the center. Roll pasta around filling to create a 1 1/4"-diameter tube (the pasta will overlap quite a bit). Repeat with remaining pasta sheets, arranging in baking dish as you go to create 2 rows. If using shells, spoon a heaping tablespoonful of filling into each shell and nestle next to each other to create rows (you'll have about 5 rows of 6 shells each). Spread remaining béchamel over cannelloni, then marinara sauce. Top with Parmesan.
- Bake cannelloni until edges of pasta are lightly browned and sauce is bubbling around edges of pan, 30-40 minutes.
- Do Ahead: Filling can be made 2 days ahead. Let cool completely, then cover and chill.
SAUSAGE AND CHEESE MANICOTTI
Steps:
- For ragù and filling:
- Pierce each sausage several times with tip of knife. Place sausages in heavy large saucepan; add onion. Cover; cook over medium-low heat 5 minutes. Turn sausages over; stir onion. Cover and continue to cook until sausages release some fat and onion begins to color, about 5 minutes. Uncover; increase heat to medium. Add wine and simmer until wine evaporates and onion is golden, stirring often, about 5 minutes. Remove from heat.
- Fit food mill directly onto pan. Add tomatoes with juices and puree through mill into pan, leaving only seeds behind and scraping all tomato pulp from underside of food mill into pan; or puree tomatoes with juices in processor, then strain out seeds and add puree to pan. Add crushed red pepper. Simmer very gently over low heat until sauce thickens and reduces to scant 2 cups, stirring sauce and turning sausages occasionally, about 1 hour 15 minutes. Add slivered basil and simmer sauce 5 minutes longer. Using tongs, transfer sausages to plate and cool. Season sauce to taste with salt and pepper.
- Place ricotta in medium bowl. Mix in provolone cubes, 2 tablespoons grated Parmesan, and black pepper. Cut sausages into 1/4-inch cubes; stir into cheese mixture. Season filling to taste with salt. (Sauce and filling can be made 1 day ahead. Cover separately and chill.)
- For assembly:
- Cook manicotti in large pot of boiling salted water until still somewhat firm to bite and about 3/4 cooked, about 7 minutes (depending on brand). Using tongs, carefully transfer manicotti from pot to foil-lined baking sheet and cool.
- Brush olive oil over bottom of 13x9x2-inch glass baking dish; spread 3 tablespoons sauce over. Using teaspoon, fill each of 12 manicotti with about 1/3 cup cheese-sausage mixture. Arrange stuffed pasta in single layer in prepared dish and spoon remaining sauce over. (Can be made 2 hours ahead. Cover with plastic wrap; let stand at room temperature.)
- Preheat oven to 350°F. Sprinkle remaining 3/4 cup Parmesan atop sauce. Bake manicotti uncovered until heated through and sauce is bubbling on bottom of dish, about 20 minutes. Let manicotti stand 5 minutes and serve.
MANDY RIVERS | SOUTH YOUR MOUTH
An easy recipe for classic, meaty baked manicotti stuffed with Italian sausage and cheese.
Provided by Mandy Rivers | South Your Mouth
Categories dinner, main dish, pasta
Time 1h10m
Yield 6-8 Servings
Number Of Ingredients 11
Steps:
- Cook manicotti in liberally salted water per manufacturer's instructions (see notes below).
- Meanwhile, remove casings from Italian sausage (if applicable) then cook and crumble sausage and onion in a large skillet until sausage is cooked through and browned. Add spinach then continue cooking for a few minutes or until spinach is wilted. Drain skillet if necessary.
- Remove sausage mixture from heat and allow to cool for 5 minutes. Add 1 cup shredded mozzarella, 1/2 cup grated parmesan, egg, garlic powder, salt and pepper then mix well.
- Spray a 13x9 baking dish with cooking spray (or rub with olive oil). Spread 1/2 cup spaghetti sauce in the bottom of the dish.
- Drain manicotti well then stuff each tube with meat mixture. Place stuffed manicotti in baking dish (I do one row down the middle then 4 tubes along the sides). If you have any of the meat mixture left over, just tuck it into the corners and/or crumble on top of the manicotti.
- Cover manicotti with remaining sauce, cover tightly with aluminum foil then bake at 375 degrees for 30-35 minutes or until sauce is bubbly.
- Remove aluminum foil then top dish with remaining mozzarella and parmesan. Continue baking, uncovered, for 20-25 minutes or until cheese is melted and lightly golden.
- Let dish rest 15 minutes before serving. Garnish with fresh chopped parsley if desired.
SPINACH MANICOTTI WITH ITALIAN SAUSAGE
Old world-style manicotti dish with a couple of my own touches. Absolutely delicious! The best manicotti recipe out there! I recommend using Bertolli® Italian Sausage, Marinara with Burgundy Wine, or Tomato and Basil sauce flavors.
Provided by Cherokee Princess
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a pot of water to a boil and immerse spinach in the boiling water until dark green and softened, about 2 minutes. Drain and squeeze out excess moisture.
- Cook sausage in a skillet over medium heat until browned and crumbly, about 10 minutes, stirring often. Drain excess grease. Combine spinach and sausage in a bowl. Mix cottage cheese and 8 ounces of mozzarella cheese into sausage and spinach, stirring until filling is thoroughly combined.
- Use your fingers to stuff uncooked manicotti shells with stuffing. Lay stuffed manicotti into a baking dish, side by side, and pour both jars of sauce over manicotti.
- Bake in the preheated oven until manicotti are tender but still slightly firm to the bite and the filling is hot, 1 hour to 1 hour and 15 minutes. Sprinkle remaining 4 ounces of mozzarella cheese over the dish, let the cheese melt, and serve.
Nutrition Facts : Calories 764.7 calories, Carbohydrate 63.5 g, Cholesterol 87.6 mg, Fat 35.4 g, Fiber 7.9 g, Protein 47.6 g, SaturatedFat 15.7 g, Sodium 2394.7 mg, Sugar 22.5 g
ITALIAN SAUSAGE MANICOTTI
Steps:
- Preheat oven to 350 degrees and grease a 9x13-inch baking dish.
- Cook and crumble Italian sausage in a large nonstick pan. Once you have it broken apart, add the onion. Cook until the sausage is no longer pink.
- Add garlic, Italian seasoning, and crushed red pepper flakes and cook 1 minute.
- Turn heat to low and add cream cheese. Stir until melted. Remove from heat.
- Let cool slightly and then stir in 3/4 cup of mozzarella cheese, ricotta cheese, and pepper.
- Stuff the mixture into the manicotti shells. You can either use a spoon or fork to push it in or you can transfer the mixture ot a large ziptop bag and snip the corner and pipe it in.
- Pour about 1/2 cup of sauce in the prepared baking dish and spread it evenly. Place the filled manicotti tubes on top of the sauce.Pour remaining sauce on top of manicotti.
- Cover and bake for 25 minutes.
- Sprinkle with remaining mozzarella cheese and Parmesan cheese. Bake uncovered for 10 more minutes.
Nutrition Facts : Calories 722 kcal, ServingSize 1 serving
MANICOTTI RECIPE
This manicotti recipe is Italian sausage with three kinds of cheese, stuffed into pasta then covered with sauce and baked to perfection. A comfort food classic that's great for feeding a large crowd!
Provided by Sara Welch
Categories Main
Time 1h5m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Coat a 9"x13" baking dish with cooking spray.
Nutrition Facts : Calories 612 kcal, Carbohydrate 11 g, Protein 35 g, Fat 38 g, SaturatedFat 22 g, Cholesterol 163 mg, Sodium 784 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
ITALIAN SAUSAGE MANICOTTI
Every Italian restaurant has its version of manicotti. Our hearty fave features pasta, ricotta, Parm, spicy sausage and PHILADELPHIA Neufchatel Cheese.
Provided by My Food and Family
Categories Pasta
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Cook manicotti as directed on package, omitting salt.
- Meanwhile, crumble sausage into large skillet; cook on medium heat until done, stirring frequently. Drain sausage; return to skillet. Remove from heat. Add Neufchatel, milk and seasoning; stir until Neufchatel is completely melted and mixture is well blended. Add ricotta, parsley and 3 Tbsp. Parmesan; mix well.
- Spread 1 cup pasta sauce onto bottom of 13x9-inch baking dish. Drain manicotti; stuff with sausage mixture. Place in single layer in prepared baking dish; top with nd remaining pasta sauce.
- Bake 30 min. or until heated through, topping with mozzarella and remaining Parmesan for the last 5 min.
Nutrition Facts : Calories 650, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 27 g
BAKED MANICOTTI WITH SAUSAGE
No filling manicotti recipe (very easy) You can use Barilla no-boil lasagna noodles for their delicate texture resembling fresh pasta. Note that Pasta Defino and Ronzoni brands contain only 12 no-boil noodles per package; the recipe requires 16 noodles. The manicotti can be prepared through step 5, covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.
Provided by Lurdez
Categories Manicotti
Time 1h16m
Yield 16 Manicottis, 8 serving(s)
Number Of Ingredients 16
Steps:
- For the Sauce: Adjust oven rack to middle position and heat oven to 375 degrees. Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to bowl. Repeat with remaining can tomatoes.
- Heat oil in large saucepan over medium-high heat, stirring to break sausage into 1/2-inch pieces, until no longer pink, about 6 minutes. Add garlic and pepper flakes (if using) to sausage, and cook until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes. Stir in basil; adjust seasoning with salt.
- For the cheese filling: Combine ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper, and herbs in medium bowl; set aside.
- To assemble: Pour 1 inch boiling water into 13 by 9-inch broilersafe baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
- Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soup spoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered.
- Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element), and heat broiler. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Broil until cheese is spotty brown, 4 to 6 minutes. Cool 15 minutes, then serve.
SAUSAGE & THREE-CHEESE STUFFED MANICOTTI
This dish is made from scratch with lots of love. The manicotti recipe is 3 c flour, 3 eggs, 1 tsp salt, approx. 1/4 c. water. The Marinara Sauce is http://www.justapinch.com/recipe/chunky-marinara-sauce-by-lynn-socko-lynnsocko
Provided by Lynn Socko
Categories Pasta
Time 1h30m
Number Of Ingredients 10
Steps:
- 1. Ground up Italian sausage and cook till done, cool. In a large bowl mix together Ricotta, Parm, Provolone, egg & Mrs. Dash tomato & basil & pepper & Italian Sausage.
- 2. Place a generous amount of Mararina sauce in bottom of baking dish 13x9 baking dish. Place stuffing on pasta, roll up, nestle seam side down in sauce.
- 3. Pour enough Mararina sauce on top of manicotti to cover, sprinkle liberally with Mozzrella.
- 4. Bake 375 for 30-45 min. till bubbly & cheese is melted.
- 5. Pasta dough recipe: https://www.justapinch.com/recipe/lynn-socko/sausage-cheese-ravioli-with-sauce/pasta
ITALIAN SAUSAGE SPINACH CANNELLONI
This is the recipe I made (and froze) for my husband and my first night in our apartment after we got married. It comes from Land O'Lakes Recipe Collection Pasta! published in 1992. My mom made this when I was younger, and my sister and I requested it simply for the tomato sauce on pasta. To avoid having to boil the manicotti tubes, simply double the bechamel and tomato sauces. I've made it that way and it works perfectly. Otherwise the noodles tend to stick together closed making filling them impossible. This recipe is completely worth the time and effort!
Provided by JanieTeachGal
Categories One Dish Meal
Time 1h45m
Yield 1 13x9 inch pan, 8 serving(s)
Number Of Ingredients 23
Steps:
- Cook manicotti according to package directions; drain. Set aside. (Or don't and increase the sauce measurements. If increasing the sauce measurements you may want to use a roaster or a deeper pan.).
- To prepare tomato sauce: In Dutch oven (or large heavy saucepan) add olive oil and 1 cup onions. Cook over medium heat, stirring constantly, until onions are soft (5-8 minutes). Add tomatoes, reserved juice, and all remaining sauce ingredients (tomato paste, basil, sugar, 1/2 t salt, and 1/4 t pepper). Continue cooking, stirring occasionally, until sauce just comes to a boil (2-4 minutes). Cover; reduce heat to low. Continue cooking, stirring occasionally, 35 minutes.
- Meanwhile, to prepare filling: in 10-inch skillet add sausage, 1/4 cup onion and garlic. Cook over medium heat, stirring constantly, until sausage is browned (10-12 minutes). Drain off fat. Add spinach. Continue cooking, stirring occasionally, until spinach is soft (2-3 minutes). Place sausage mixture in large bowl. Cool 10 minutes. Stir in 1/3 cup Parmesan, eggs, oregano, and 1/4 t pepper. Set aside.
- To prepare bechamel sauce: in 2-quart saucepan, melt butter over medium heat. Stir in flour until smooth and bubbly (1 minute). Add milk, whipping cream, and pepper. Continue cooking, stirring occasionally, until sauce thickens (5-8 minutes).
- Heat oven to 375. Divide filling between manicotti tubes using a small spoon to fill each tube with about 2 T of filling (I use my clean hands--think stuffing a roll of coins). Place 1/4 cup tomato sauce on bottom of 13x9x2-inch baking pan (more if you don't boil the noodles and in a deeper pan). Place filled tubes on top of tomato sauce. Pour bechamel sauce over tubes. Top with remaining tomato sauce. Sprinkle with 1/4 cup Parmesan cheese. Bake for 45 to 50 minutes or until bubbly and cheese is melted.
- **This is a great OAMC recipe. Before cooking/prep day, I would prepare the tomato sauce and sausage/spinach filling mixture and chill (I would prepare the tomato sauce anyway to serve as a pasta sauce--I could literally drink the stuff!). Make the bechamel sauce the day of your big session. Fill the tubes and prep the pans. Cook 45 minutes (Covered!), wrap in foil and freeze. On "eating day," cook at 375 until tubes are al dente (they probably already will be) and bubbly and cheese is melted. I would keep it covered for most of the cooking time. This is a very very rich recipe, so I would serve with a salad of bitter greens tossed in a sharp vinaigrette. It says it serves 8, but, as I said, the sauces are so rich that I can't really eat more than one tube, so I would say it serves 14.
THREE-CHEESE BROCCOLI MANICOTTI
This 3-cheese, saucy, Italian comfort food is loaded with broccoli and elevated with a bit of hot Italian sausage in the sauce-it's the perfect culinary combo! The manicotti shells are partially cooked in boiling water, and they finish cooking in the sauce while the entire dish is baked in the oven. Like many Italian dishes, this might even be better the next day! Enjoy hot or cold.
Provided by Chef John
Categories Manicotti
Time 1h40m
Yield 6
Number Of Ingredients 15
Steps:
- Bring a pot of generously salted water to a boil.
- Meanwhile, separate broccoli stems and florets. Cut florets in half and cut each stem into several pieces lengthwise.
- Place stems in the boiling water and cook for 3 to 4 minutes. Then add florets and cook until just barely tender, about 3 more minutes.
- Use a slotted spoon to transfer broccoli to a bowl of cold water, leaving the water boiling on the stove. Let broccoli sit until cool, about 2 minutes. Transfer to a colander and let sit until very well drained. Leave the bowl of cold water for the pasta.
- Meanwhile, add manicotti to the boiling water and cook, stirring occasionally, until tender but slightly undercooked, 6 to 7 minutes. Use a slotted spoon to gently transfer manicotti into the bowl of cold water.
- Chop cooled, drained broccoli into small pieces. Transfer 3 cups chopped broccoli to a mixing bowl and reserve any extra for another use.
- Add garlic, ricotta, provolone, 1 ¼ cups Parmigiano-Reggiano, eggs, salt, cayenne, pepper, and nutmeg to the broccoli. Mix with a spoon until thoroughly combined. Cover and refrigerate until needed.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring tomato sauce and water to a simmer over medium-high heat.
- Ladle ½ inch hot sauce into a 9x13-inch baking dish or lasagna pan. Sprinkle in cooked Italian sausage.
- Transfer broccoli filling into a pastry bag. Cut off the tip slightly smaller than the opening of the manicotti. Gently pipe stuffing into 12 manicotti, being careful not to overstuff. Place stuffed manicotti in the sauce in the baking dish, angling as necessary to fit.
- Ladle in just enough sauce to barely cover the manicotti. Sprinkle ¼ cup Parmigiano-Reggiano over top.
- Bake in the center of the preheated oven until hot and bubbly, 25 to 30 minutes.
- Garnish with parsley and let sit for 10 minutes.
- Serve two manicotti per bowl, garnished with more Parmigiano-Reggiano.
Nutrition Facts : Calories 600.4 calories, Carbohydrate 58.7 g, Cholesterol 124.7 mg, Fat 27 g, Fiber 8.2 g, Protein 32.9 g, SaturatedFat 13.2 g, Sodium 1984.1 mg
More about "sausage and cheese cannelloni food"
SAUSAGE AND RICOTTA CANNELLONI RECIPE - BON APPéTIT
From bonappetit.com
4.5/5 (10)Estimated Reading Time 5 minsServings 8
- Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, whisking occasionally, until mixture smells slightly nutty, about 3 minutes. Whisk in milk, then increase heat to medium-high. Whisking constantly, bring to a simmer. Reduce heat to maintain a simmer and cook just until thick and no longer floury tasting, 8–10 minutes. Add Parmesan and whisk until melted, then whisk in cayenne and nutmeg; season with salt. Cover béchamel and keep warm until ready to use.
- Do Ahead: Béchamel can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low, whisking constantly and adding a splash of water if needed to loosen.
- Remove ribs and stems from Swiss chard leaves and thinly slice. Tear leaves into large pieces. Combine oil and sausage with Swiss chard ribs and stems in a large skillet and set over medium-high heat. Cook, breaking up sausage with a heatproof rubber spatula or wooden spoon into small pieces, until sausage is almost cooked through, 5–7 minutes.
- Add Swiss chard leaves to skillet a handful at a time, tossing and letting them wilt slightly between additions, until all the leaves have been added. Cook, reducing heat as needed (liquid should be bubbling slightly at this point), until liquid is almost completely evaporated (it’s important to dry out the Swiss chard here so the filling isn’t soggy), about 5 minutes. Transfer to a large bowl. Let cool 5 minutes, then stir in ricotta. Season filling with salt.
SAUSAGE AND CHEESE MANICOTTI RECIPE - BON APPéTIT
From bonappetit.com
Servings 6
- Pierce each sausage several times with tip of knife. Place sausages in heavy large saucepan; add onion. Cover; cook over medium-low heat 5 minutes. Turn sausages over; stir onion. Cover and continue to cook until sausages release some fat and onion begins to color, about 5 minutes. Uncover; increase heat to medium. Add wine and simmer until wine evaporates and onion is golden, stirring often, about 5 minutes. Remove from heat.
- Fit food mill directly onto pan. Add tomatoes with juices and puree through mill into pan, leaving only seeds behind and scraping all tomato pulp from underside of food mill into pan; or puree tomatoes with juices in processor, then strain out seeds and add puree to pan. Add crushed red pepper. Simmer very gently over low heat until sauce thickens and reduces to scant 2 cups, stirring sauce and turning sausages occasionally, about 1 hour 15 minutes. Add slivered basil and simmer sauce 5 minutes longer. Using tongs, transfer sausages to plate and cool. Season sauce to taste with salt and pepper.
- Place ricotta in medium bowl. Mix in provolone cubes, 2 tablespoons grated Parmesan, and black pepper. Cut sausages into 1/4-inch cubes; stir into cheese mixture. Season filling to taste with salt. DO AHEAD: Sauce and filling can be made 1 day ahead. Cover separately and chill.
- Cook manicotti in large pot of boiling salted water until still somewhat firm to bite and about 3/4 cooked, about 7 minutes (depending on brand). Using tongs, carefully transfer manicotti from pot to foil-lined baking sheet and cool.
CHEESE AND SAUSAGE STUFFED MANICOTTI - BIGOVEN.COM
From bigoven.com
5/5
ITALIAN SAUSAGE, SPINACH, AND RICOTTA CANNELLONI : RECIPES ...
From cookingchanneltv.com
Total Time 1 hr 20 mins
SPINACH SAUSAGE AND CHEESE MANICOTTI - ALL FOOD RECIPES ...
From allfood.recipes
Estimated Reading Time 2 mins
BAKED CANNELLONI - JOHNSONVILLE.COM
From johnsonville.com
Servings 4-6
SAUSAGE & CHEESE FRIED MANICOTTI - JONES DAIRY FARM
From jonesdairyfarm.com
Servings 14Total Time 1 hr 30 mins
MILD ITALIAN SAUSAGE CANNELLONI AU GRATIN | OLYMEL RECIPES
From olymel.com
10 BEST ITALIAN MEAT STUFFED MANICOTTI RECIPES | YUMMLY
From yummly.com
FOUR CHEESE & SAUSAGE STUFFED MANICOTTI RECIPE BY LYNNE ...
From cookeatshare.com
5/5 (1)Total Time 1 hr 10 minsCuisine ItalianCalories 629 per serving
- Heat a large skillet or Dutch oven pan over medium heat. Crumble in and brown the sausage, stirring. Drain excess fat away. Add onion and garlic; cook and stir until onion is tender, 5-6 minutes.
- Stir in marinara sauce and diced tomatoes. Bring to a boil; reduce heat and simmer uncovered 15 minutes or until it reduces and thickens.
MANICOTTI WITH SAUSAGE AND RICOTTA - YOU WILL LOVE THIS ...
From getmecooking.com
5/5 (1)Total Time 1 hr 10 minsCategory Sausage ManicottiCalories 268 per serving
- In a stand mixer, add all the ingredients for the pasta. Mix with the dough hook attachments on the lowest speed for 10 minutes. After 10 minutes, the dough should be formed into a ball. Remove from the mixer and wrap the dough in plastic wrap. Allow to rest for at least 10 minutes at room temperature.
- In a large sauté pan, cook and brown the Italian sausage. Drain off the fat and place in a bowl. Put the bowl in the fridge to cool the meat down completely.
- In a stand mixer, add all the ingredients for the filling, including the Italian sausage. Using the paddle attachment, whip the mixture for two minutes on medium speed until everything is well incorporated. Set the filling in the fridge until you are ready for it.
- For this step, you will need to use a pasta machine. If you do not have one, you can use a rolling pin. Just make sure to get the pasta very thin. Cut the dough ball into 4 equal pieces and flatten them out with your hand. Then begin to pass each piece through the pasta machine starting with the thickest setting. Then continue to pass it through over and over until you get down to the thinnest setting.
SAUSAGE AND RICOTTA CANNELLONI RECIPE - BBC FOOD
From bbc.co.uk
Cuisine ItalianCategory Main CourseServings 4
- Fry the sausage meat in a large, hot, non-stick frying pan for 10 minutes, until it colours and the fat is released.
- Take out the browned sausage meat with a slotted spoon, leaving the fat in the pan. Add the onion, celery and chopped sage and cook for 3 minutes until soft, then add the red wine and cook until the volume of liquid has reduced by half.
- To make the sauce, heat 3 tablespoons of olive oil in a saucepan, add the garlic and basil leaves and cook for 1 minute, but do not colour the garlic.
- Preheat the oven to 180C/160C Fan/Gas 4. To fill the cannelloni, place the sausage, ricotta, egg, and parmesan mixture into a piping bag. Pick up a cannelloni tube and put one side of the tube onto a chopping board.
- Use the remaining 1 tablespoon olive oil to grease an ovenproof dish. Spoon some of the tomato sauce into the dish, so that there is a 1cm/½in in the bottom.
- Scatter the mozzarella and remaining parmesan over the top, then cover the dish with foil, making sure to seal all the way around the edge. Bake in the oven for 30 minutes, then remove the foil and cook for a further 10 minutes.
- To serve, leave to cool for a few minutes before you serve on hot plates, with extra grated parmesan and black pepper.
SAUSAGE-STUFFED MANICOTTI RECIPE | MYRECIPES
From myrecipes.com
5/5 (38)Calories 292 per servingServings 10
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove casings from sausage. Add sausage to pan; cook 5 minutes or until browned, stirring to crumble. Add onion and bell pepper to pan; sauté 5 minutes or until tender.
- Melt butter in a medium saucepan over medium heat. Stir in flour; cook 2 minutes, stirring constantly with a whisk. Remove from heat; gradually add milk, stirring with a whisk. Return pan to heat; bring to a boil. Cook 6 minutes or until thickened, stirring constantly with a whisk. Remove from heat; stir in black pepper. Add 1/2 cup milk mixture to sausage mixture; stir well.
BAKED CANNELLONI - JOHNSONVILLE.CA
From johnsonville.ca
Servings 7Total Time 1 hr 10 mins
PIN ON FOOD~SAUSAGE(S) RECIPES
From pinterest.ca
Servings 6Total Time 30 mins
EASY SAUSAGE MANICOTTI - CAN'T STAY OUT OF THE KITCHEN
From cantstayoutofthekitchen.com
5/5 (2)Total Time 15 minsCategory Main Dish, Pasta, Pork Main DishCalories 470 per serving
SPINACH-SAUSAGE-RICOTTA STUFFED CANNELLONI | METRO
From metro.ca
3/5 (10)Total Time 28 minsServings 4
SAUSAGE AND CHEESE MANICOTTI | ASTORIA CO+OP
From astoria.coop
Estimated Reading Time 1 min
CANNELLONI WITH CHICKEN SAUSAGE & SPINACH - WILLIAMS ...
From blog.williams-sonoma.com
Estimated Reading Time 5 mins
SAUSAGE MANICOTTI - PERCOLATE KITCHEN
From percolatekitchen.com
SAUSAGE CHEESE MANICOTTI RECIPE
From crecipe.com
MANICOTTI - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
SAUSAGE AND CHEESE MANICOTTI RECIPES
From tfrecipes.com
SAUSAGE AND CHEESE MANICOTTI | RECIPES, FOOD, MANICOTTI RECIPE
From pinterest.ca
RECIPE SPINACH MANICOTTI WITH ITALIAN SAUSAGE - FOOD NEWS
From foodnewsnews.com
SAUSAGE CANNELLONI WITH WHITE SAUCE - ALL INFORMATION ...
From therecipes.info
BEST MANICOTTI WITH ITALIAN SAUSAGE RECIPES | COMFORT FOOD ...
From foodnetwork.ca
SAUSAGE AND CHEESE CANNELLONI - TFRECIPES.COM
From tfrecipes.com
SPICY SAUSAGE AND SPINACH CANNELLONI – ZABIHA HALAL
From zabihahalal.com
10 BEST STUFFED MANICOTTI WITHOUT RICOTTA RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love