Italian Sausage Spinach And Ricotta Toasts Recipes
This dish has been a hit with my family and was even requested at an office potluck! You can't mess this up, it's so easy!
Recipe From food.com
Provided by Chaychay0lay
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
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ITALIAN SAUSAGE, SPINACH, AND RICOTTA …
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5/5 (4)
Author Kelsey Nixon
Cuisine Italian
Difficulty Intermediate
- 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 can
- 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 co
- 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.
THE BEST SAUSAGE STUFFED SHELLS • CRAVING …
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Jul 11, 2021 In a mixing bowl, combine the ricotta, 8oz of mozzarella, ½ cup of parmesan, eggs, oregano, garlic powder, and …
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Jul 11, 2021 In a mixing bowl, combine the ricotta, 8oz of mozzarella, ½ cup of parmesan, eggs, oregano, garlic powder, and …
Ratings 108
Total Time 1 hr
Category Main Dish
Calories 410 per serving
- In a skillet over medium heat, brown and crumble the sausage. Drain any excess fat and remove from heat.
- Cook the shells according to package directions (I cook them until they are pliable for filling and no more).
- In a mixing bowl, combine the ricotta, 8oz of mozzarella, 1/2 cup of parmesan, eggs, oregano, garlic powder, and pepper (optional). Stir in the spinach.
- Coat the bottom of a 9x13in pan with the 1/2 jar of spaghetti sauce. Spoon the cheese mixture into the shells and place shells open side up, very close together in the dish. There will be more shells than will fit into this pan and you can either make a second smaller pan (5x8 is good) or freeze for future use. Sometimes the shells also break in the box so this is fine.
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Oct 16, 2022 Mix the ricotta, parmesan, egg, and dried parsley flakes together in a medium bowl. Then, add it to the sausage …
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Oct 16, 2022 Mix the ricotta, parmesan, egg, and dried parsley flakes together in a medium bowl. Then, add it to the sausage …
5/5 (1)
Category Dinner
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Total Time 1 hr 20 mins
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Jun 23, 2022 1 lb. bulk Italian sausage (if using links, remove casings and break up) 2 (10-ounce) packages frozen spinach, thawed and squeezed dry) 6 pastured eggs, slightly beaten; 1 cup ricotta …
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Reduce the heat and simmer for 10-15 minutes. Add the baby spinach leaves and stir until the leaves have wilted. Season with salt and pepper and remove from the heat. - Step 5 Place the ricotta, half …
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ITALIAN SAUSAGE - WIKIPEDIA
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Italian sausage. In North America, Italian sausage ( salsiccia [salˈsittʃa] in Italian) most often refers to a style of pork sausage. The sausage is often noted for being seasoned with fennel or anise as …
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