"For the spinach, in a large skillet over medium-high heat, add 1 Tbsp olive oil. When sizzling, working in batches, add a handful of baby spinach leaves. Sauté until wilted, about 1 minute and 30 seconds to 2 minutes. When this batch is done, scoop the leaves up into a colander and set aside. Add another Tbsp of oil and another batch of spinach leaves."
"For the filling, in the same skillet over medium heat, add 1 Tbsp olive oil. When hot, add onions and season with ground sea salt. Sauté for 2 minutes. Add hot Italian sausage and break the meat into tiny pieces. When almost cooked, add garlic and sauté until the meat is done. Add Italian seasoning and stir to blend. Transfer the meat to a colander and drain the excess fat. Set aside to cool."
Wilt baby spinach in olive oil, then squeeze out excess liquid and chop finely. Sauté onions, cook hot Italian sausage until done, add garlic and Italian seasoning, then drain fat and cool. Combine ricotta, shredded mozzarella, grated Parmesan, beaten eggs, chopped spinach, and the cooled sausage to create the filling. Stuff cooked cannelloni tubes with the mixture. Arrange cannelloni in a baking dish, top with bolognese and Alfredo sauces as desired, sprinkle with Parmesan and chopped parsley, then bake until heated through and cheeses are melted and slightly golden.
Read at Just A Pinch Recipes
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