Italian Sausage Cannelloni
1 tbsp olive oil
1 medium onion, diced
2 tbsp garlic, minced
1 lb Italian sausage, casing removed
1 10 oz package frozen chopped spinach, thawed and squeezed dry
1 15 oz container ricotta cheese
2 cups Parmesan cheese
3 large eggs
Salt & pepper to taste
1 package oven ready cannelloni noodles
4 - 5 cups tomato sauce
Fresh basil
In a large skillet heat the olive oil over medium heat. Add onion and sauté until golden and translucent. Add garlic and sauté for 1 minute. Add sausage meat and scramble fry for 10-12 minutes until no longer pink. Drain off the excess oil and set aside to cool.
In a large mixing bowl add spinach, ricotta cheese, eggs, 1 1/2 cups of the Parmesan cheese, cooled sausage mixture, salt and pepper. Mix until well combined.
Preheat oven to 400 degrees. Pour 2 cups of tomato sauce into a 9 x 13 baking dish.
Fill cannelloni with sausage/cheese mixture and place side by side in baking dish. Cover with remaining tomato sauce and top with remaining Parmesan cheese.
Bake covered for 30 minutes. Remove cover and bake an additional 15 minutes. Remove from oven and let stand 10 minutes. Sprinkle with fresh basil and serve.