James and Brandons' Sausage Spinach Cannelloni
Darlene Biagioni
Definitely a Hit...we all like this one!!
ingredients
- 1 package (380 gram) shredded Kraft 4-cheese ITALIANO cheese mix
- 1 medium tub (500 gram) small curd cottage cheese or ricotta
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 egg, lightly beaten
- Italian dried herbs to taste (oregano etc)
- 5 big garlic cloves, finely minced
- 1 package (200 gram) Catelli Express Oven Ready Cannelloni
- 1 pound bulk hot Italian sausage
- 1 large jar spaghetti sauce
- red wine, to desired consistency
directions
- 1
In a large bowl, combine cottage cheese, spinach, egg, herbs and garlic with half of the shredded cheese; stuff into uncooked cannelloni shells. Place in a your greased 13-in. x 9-in. baking dish (use the deepest one you have).
- 2
Crumble sausage into a large skillet; cook over medium heat until no longer pink. Stir in spaghetti sauce, add red wine until the sauce is a bit thinner consistency than you would make it if you were putting it directly over pasta; pour over cannelloni. Cover with foil that you’ve sprayed on one side with olive oil and bake at 350 degrees F for 1 hour. Uncover; sprinkle with remaining shredded cheese. Bake about 10 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
Source: James Grill
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