Italian Sausage Spinach And Ricotta Cannelloni Kelsey Nixon Recette

Experience the ultimate comfort food with this elevated Italian Sausage, Spinach, and Ricotta Cannelloni recipe, inspired by Cooking Channel TV chef Kelsey Nixon! This recipe features fresh pasta and a luscious, flavorful sauce. We've amped up the Italian sausage for extra deliciousness. Makes 8 large cannelloni (1/2 to 3/4 cannelloni per serving). Prepare components in advance for a speedier assembly!

Préparation 60 min

Cuisson 120 min

Calories 522.7 kcal

Protéines 58g

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Italian Sausage Spinach And Ricotta Cannelloni Kelsey Nixon

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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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Comment préparer 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

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Pork Recipes European Italian Mediterranean American Baking

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Questions fréquentes

Combien de temps faut-il pour préparer Italian Sausage Spinach And Ricotta Cannelloni Kelsey Nixon ?

Italian Sausage Spinach And Ricotta Cannelloni Kelsey Nixon prend environ 180 minutes du début à la fin — environ 60 minutes de préparation et 120 minutes de cuisson.

Combien de calories contient Italian Sausage Spinach And Ricotta Cannelloni Kelsey Nixon ?

Italian Sausage Spinach And Ricotta Cannelloni Kelsey Nixon contient environ 522.7 calories par portion, avec environ 58 g de protéines, 13 g de glucides et 43 g de lipides.

De quels ingrédients ai-je besoin pour Italian Sausage Spinach And Ricotta Cannelloni Kelsey Nixon ?

Les principaux ingrédients de Italian Sausage Spinach And Ricotta Cannelloni Kelsey Nixon sont Extra Virgin Olive Oil, Yellow Onion, Sweet Italian Sausage, Frozen Chopped Spinach, Ricotta Cheese, Parmesan Cheese. Consultez la liste complète avec les quantités ci-dessus.