Zutaten für Italian Sausage Spinach And Ricotta Cannelloni Kelsey Nixon
- Extra Virgin Olive Oil
- Yellow Onion
- Sweet Italian Sausage
- Frozen Chopped Spinach
- Ricotta Cheese
- 1/2 cup grated Parmesan cheese, plus 1/4 cup for topping
- Eggs
- 1/4 teaspoon salt
- Black Pepper
- Flour
- Garlic Cloves
- Fresh Basil
- Diced Tomatoes
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Zubereitung von Italian Sausage Spinach And Ricotta Cannelloni Kelsey Nixon
- Prepare the pasta dough according to your preferred method (homemade or store-bought).
- Cook the cannelloni shells according to package directions or your recipe. Set aside.
- In a large skillet, brown 1 pound Italian sausage (removed from casings). Drain excess grease.
- In the same skillet, sauté 1 medium onion, chopped, and 2 cloves garlic, minced, until softened (about 5 minutes).
- Add 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry, to the skillet. Cook for 2-3 minutes.
- In a large bowl, combine the cooked sausage, spinach mixture, 15 ounces ricotta cheese, 1/2 cup grated Parmesan cheese, 1 large egg, 1/4 cup chopped fresh parsley, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Preheat oven to 375°F (190°C).
- Spread a thin layer of your favorite marinara sauce (about 1 1/2 cups) in the bottom of a 9x13 inch baking dish.
- Fill each cannelloni shell with the sausage and ricotta mixture. Arrange the filled cannelloni in the baking dish.
- Pour the remaining marinara sauce over the cannelloni.
- Top with the remaining Parmesan cheese (about 1/4 cup).
- Bake for 25-30 minutes, or until heated through and bubbly.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
28g
Fat
56g
Carbs
13g
