Spinach and Ricotta Cannelloni

Ingredients  

Sauce

• 1 lb Italian Sausage 
• 8 oz. Tomato Sauce
• 1 quart Canned Tomatoes (Stewed or Diced tomatoes also work)
• 1/2 cup Onion, chopped
• 4 cloves Garlic, minced
• 6 oz Mushrooms, sliced
• 1 cup Pasta Water (left-over water from boiling pasta)
• 6 oz Tomato Paste 
• 1/3 cup Fresh Basil, chiffonade 
• 1 teaspoon Thyme
• 1 teaspoon Oregano
• 1/2 teaspoon Rosemary 
• 1/2 teaspoon Red Pepper Flakes 
• 1/2 teaspoon Sugar

Filling

• 15 oz Ricotta
• 8 oz Spinach
• 1-1/2 cup Mozzarella 
• 1/3 cup Fresh Parsley, chopped
• 2 Eggs
• 2 clove Garlic
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper
•  1/4 teaspoon Red Pepper Flakes

Pasta

• Follow my Home-made Pasta recipe (you only need about half the recipe) and roll into 8 inch cannelloni sheets and cook, or purchase cannelloni pasta and make per package directions. 

Directions

Sauce:

1. Crumble and brown sausage in the bottom of a pot. Add onion and garlic, saute until tender. 
2. Add mushrooms and continue to saute until soft. 
3. Add all remaining ingredients, except Tomato Paste, and simmer 30 minutes. 
4. Mix in the tomato paste and simmer another 5 minutes. 

Filling:

1. Steam spinach until fully wilted: strain and roughly chop. 
2. Add spinach and the remaining filling ingredients to a bowl and mix well. 

Assembly:

1. Preheat oven to 350*F.
2. Down the center of each cannelloni sheet, add about 1/4 cup of filling and spread out. 
3. Fold in the sides of the pasta sheet and then roll into a ‘log’. Continue until no filling remains. 
4. Coat the bottom of 9×13 pan with 1-1/2 cups of sauce. Place the cannelloni rolls on top of the sauce in a single layer. 
5. Cover with the remaining sauce. *Optional: sprinkle a little bit of parmesan or mozzarella on top or each roll. 
6. Bake for 35 minutes. 
7. Enjoy!

Nutrition

Servings: 8

Serving Size: 2 Rolls

Calories: 538

Fat: 31.2

Carbs: 34.4

Fiber: 4.4

Protein: 31.6