Italian Sausage, Spinach, and Ricotta Cannelloni or Manicotti
1 pkg. cannelloni (about 20-24 pieces)
1 tablespoon Olive oil
1 medium yellow onion, diced
1 lb. bulk Italian sausage
2 cloves garlic, minced
1 10-oz. box frozen spinach, thawed and squeezed dry
1 15-oz. container ricotta cheese
1 ½ cups, plus ½ cup grated Parmesan cheese
3 large eggs, beaten
Salt and pepper, to taste
4 cups Spaghetti sauce
Dried basil, for garnish
In a large skillet, heat the olive oil over medium-high heat and saute the onion and garlic until fragrant and translucent. Add the Italian sausage. Break it up and brown until no longer pink. Drain off the excess fat, and set aside.
In a large mixing bowl, stir together the drained and squeeze-dried spinach, ricotta, 1 ½ cups Parmesan cheese, eggs, cooled Italian sausage and onion mixture, salt and pepper, to taste.
Place oven rack in the center of the oven. Preheat oven to 400-degrees f.
In a 9 x 13-inch baking dish, spread 2 cups spaghetti sauce. Fill a Ziploc bag with some of the meat/cheese filling and clip the bottom corner of the bag with scissors. Squeeze meat/cheese filling into un-cooked cannelloni and arrange evenly in baking dish. Repeat until all cannelloni’s are filled. Spoon the remaining 2 cups spaghetti sauce evenly over the cannelloni. Sprinkle with the remaining ½ cup Parmesan cheese. Bake, uncovered for 20 minutes. Remove from oven and let rest 10 minutes. Serve the cannelloni with extra spaghetti sauce from baking dish and garnish with dried basil.