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.
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.
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.
CHEESY BAKED PASTA WITH SAUSAGE AND RICOTTA
Like a cross between baked ziti and sausage lasagna, this mozzarella-topped pasta is rich with ricotta and crushed tomatoes - and cooks entirely in one pan, including the pasta. The Italian sausage adds meaty depth to the sauce, but vegetarians can leave it out or use their favorite plant-based sausage instead.
Provided by Melissa Clark
Categories easy, weekday, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.
- Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.
- Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn't stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.
- Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you'd like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.
ITALIAN SAUSAGE, SPINACH, AND RICOTTA CANNELLONI
Make and share this Italian Sausage, Spinach, and Ricotta Cannelloni recipe from Food.com.
Provided by Food.com
Categories Spinach
Time 1h20m
Yield 6 serving(s)
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.
- 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.
- 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.
More about "sausage and ricotta baked cannelloni recipes"
SAUSAGE AND RICOTTA CANNELLONI RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (12)Author Chris MoroccoServings 8Estimated Reading Time 3 mins
- 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 RICOTTA CANNELLONI – SATURDAY KITCHEN RECIPES
From saturdaykitchenrecipes.com
- 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 160C/180C/Gas 3. 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.
10 BEST ITALIAN SAUSAGE RICOTTA CHEESE RECIPES | YUMMLY
From yummly.com
10 BEST ITALIAN MEAT CANNELLONI RECIPES - YUMMLY
From yummly.com
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 AND RICOTTA CANNELLONI RECIPE - PINTEREST
From pinterest.com
SAUSAGE AND RICOTTA BAKED CANNELLONI | RECIPE | RECIPES, BEST …
From pinterest.nz
THE 30 BEST RICOTTA CHEESE RECIPES - GYPSYPLATE
From gypsyplate.com
SPINACH-SAUSAGE-RICOTTA STUFFED CANNELLONI | METRO
From metro.ca
SAUSAGE AND RICOTTA BAKED CANNELLONI | RECIPE | RICOTTA, …
From pinterest.ca
BAKED PENNE WITH SAUSAGE AND CREAMY RICOTTA RECIPE
From foodandwine.com
SAUSAGE AND RICOTTA BAKED CANNELLONI | DAVIS | COPY ME THAT
From copymethat.com
CANNELLONI WITH SAUSAGE AND RICOTTA RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
BAKED PASTA WITH SAUSAGE AND RICOTTA - SEASONS AND SUPPERS
From seasonsandsuppers.ca
SAUSAGE AND RICOTTA BAKED CANNELLONI | RECIPE | CANNELLONI RECIPES ...
From pinterest.ca
SAUSAGE AND RICOTTA BAKED CANNELLONI - MEALPLANNERPRO.COM
From mealplannerpro.com
SAUSAGE AND RICOTTA BAKED CANNELLONI – LISADIET.COM
From lisadiet.com
SAUSAGE AND RICOTTA BAKED CANNELLONI | BON APPéTIT - DINNER
From headtopics.com
BAKED RICOTTA AND SPINACH CANNELLONI - THE BUSY BAKER
From thebusybaker.ca
SAUSAGE AND RICOTTA RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
NEWS APNI ACTIVITY: SAUSAGE AND RICOTTA BAKED CANNELLONIOG
From apniactivity.blogspot.com
BAKED BEEF AND CHEESE MANICOTTI (CANNELLONI) - SKINNYTASTE
From skinnytaste.com
SPINACH AND RICOTTA CANNELLONI - RECIPETIN EATS
From recipetineats.com
SAUSAGE AND RICOTTA BAKED CANNELLONI - PUNCHFORK
From punchfork.com
ITALIAN SAUSAGE, SPINACH, AND RICOTTA CANNELLONI RECIPE | SAY MMM
From saymmm.com
SAUSAGE AND RICOTTA BAKED CANNELLONI RECIPE - NEWS
From allnews.one
SAUSAGE AND RICOTTA BAKED CANNELLONI | RECIPE | RICOTTA RECIPES ...
From pinterest.fr
CANNELLONI WITH SAUSAGE RAGU AND RICOTTA - LOU'S KITCHEN CORNER
From louskitchencorner.freybors.com
BAKED CANNELLONI | RECIPES, COOKING, FOOD - PINTEREST
From pinterest.com
BAKED CANNELLONI FOR ITALIAN COMFORT FOOD - CULTURED TABLE
From culturedtable.com
INSTANT POT: SAUSAGE & MUSHROOM CANNELLONI - WHAT'S COOKIN, …
From whatscookinchicago.com
SAUSAGE AND RICOTTA CANNELLONI RECIPE - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE SAUSAGE AND RICOTTA ROLLATINI - WOMAN'S DAY
From womansday.com
SAUSAGE AND RICOTTA CANNELLONI - PUNCHFORK
From punchfork.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