James Martin Sausage Cannelloni Food

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ITALIAN SAUSAGE, SPINACH, AND RICOTTA CANNELLONI



Italian Sausage, Spinach, and Ricotta Cannelloni image

Provided by Kelsey Nixon

Time 1h20m

Yield 6 servings

Number Of Ingredients 21

1 tablespoon extra-virgin olive oil
1 medium yellow onion, diced
8 ounces sweet Italian sausage, casings removed or bulk sausage meat
1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
1 (15-ounce) container ricotta cheese
1 1/2 cups plus 1/2 cup freshly grated Parmesan cheese
3 large eggs
Salt and freshly ground black pepper
Fresh Pasta Dough, rolled out and cut into 6 by-7-inch rectangles, recipe follows
4 cups Simple Tomato Sauce, recipe follows
Fresh basil, for garnish
2 cups flour
3 eggs
1/2 teaspoon salt
1/2 teaspoon extra-virgin olive oil
1/4 cup extra-virgin olive oil
1 medium yellow onion, diced
3 garlic cloves, peeled and sliced
3 tablespoons chopped fresh basil or 1 tablespoon dried basil
2 (28-ounce) cans diced tomatoes
Salt and freshly ground black pepper

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.

CREAMY SAUSAGE CANNELLONI



Creamy sausage cannelloni image

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

1 tbsp oil
1 onion , chopped
pack of 6 pork sausages , squeezed out of their skins into chunks
2 garlic cloves , finely chopped
300ml double cream
2 tbsp wholegrain mustard
½ tsp chilli flakes
small pack basil , leaves shredded
8 sheets fresh lasagne
125g ball mozzarella , sliced

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

ITALIAN SAUSAGE SPINACH CANNELLONI



Italian Sausage Spinach Cannelloni image

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

14 uncooked dry manicotti (pasta tubes)
1/4 cup olive oil
1 cup chopped onion
1 (28 ounce) can Italian tomatoes, coarsely chopped, reserve juice
1 (6 ounce) can tomato paste
2 tablespoons chopped fresh basil leaves (I get canned tomatoes with basil or use 2 t dried basil)
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper (fresh!)
1 lb bulk Italian sausage (I made my own using ground pork and the Italian sausage version in Quick & Easy Pork Sausage which was awesome )
1/4 cup chopped onion
2 teaspoons finely chopped fresh garlic
2 cups chopped fresh spinach (I used frozen chopped spinach, fully defrosted until around 3/4 cup to account for the wilting)
1/3 cup freshly grated parmesan cheese (I use the green can)
2 eggs
1 tablespoon chopped fresh oregano (I use 1 t dried)
1/4 teaspoon coarsely ground pepper (fresh!)
1/4 cup butter (Since it's from a Land O'Lakes cookbook, they call for Land O'Lakes)
1/4 cup all-purpose flour
1 cup milk
1 cup whipping cream
1/4 teaspoon white pepper (No one will see the bechamel sauce once it's under the tomato sauce, so I just use fresh coarsely gr)
1/4 cup freshly grated parmesan cheese (again, cheese from the green can)

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.

BAKED CANNELLONI



Baked Cannelloni image

Make and share this Baked Cannelloni recipe from Food.com.

Provided by Johnsonville Sausage

Categories     Pork

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 (19 ounce) package Johnsonville® Italian Sausage links, decased
2 tablespoons olive oil
1 medium onion, finely chopped
4 ounces mushrooms, finely chopped
12 ounces mozzarella cheese (cubed or shredded)
2 egg yolks
6 tablespoons butter
6 tablespoons flour
3 cups milk (not skim)
12 cannelloni pasta shells
1/2 cup grated mozzarella cheese
1/4 cup shredded parmesan cheese
1 teaspoon dried oregano

Steps:

  • Make the filling:.
  • In a large skillet over medium heat add olive oil, onion and mushroom cook for 5 minutes allowing the onion to soften and the mushrooms to release liquid. Once most of the liquid has dissipated, add sausage crumbling it with a wooden spoon into small pieces as it cooks.
  • Stir and cook all ingredients until the onion is softened and the sausage is no longer pink and is starting to brown. Set aside.
  • To make a béchamel sauce:.
  • Melt butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Slowly, add milk and whisk together until smooth. Continue whisking until sauce comes to a slow boil and starts to thicken. Stir half this sauce into the sausage mixture. (Reserve the other half to pour on top of the cannelloni.) Add cubed mozzarella to the sausage and sauce mixture and continue stirring while slowly whisking in the egg yolks; mix to combine cover and set aside.
  • Cook pasta according to package directions, rinse under cold water and reserve being careful to keep the pasta from breaking.
  • Preheat oven to 400*. Spread 3/4 cup of the reserved béchamel sauce on the bottom of a 9x13" oiled baking dish. Spoon filling into each pasta tube. Start from one end and using your finger to push the filling all the way through.
  • Nestle the cannelloni in the sauce and cover with remaining béchamel sauce. Top with mozzarella and parmesan cheese and a sprinkling of oregano.
  • Bake in preheated oven for 45 minutes or until heated through; and cheese starts to turn golden. Remove from oven, let stand for 5 minutes then serve.

Nutrition Facts : Calories 739.2, Fat 57, SaturatedFat 30.9, Cholesterol 238.3, Sodium 965.9, Carbohydrate 23.8, Fiber 1.2, Sugar 2.9, Protein 34.2

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  • 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.
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