Carmelina Cannelloni

Carmelina Cannelloni

Carmelina Cannelloni

Servings:
6 to 8
Quantity
Ingredients
2 tablespoons
Olive oil, divided
1 cup
Onion, chopped
2 tablespoons
Garlic, finely chopped, divided
3, 14.28 ounce cans
Carmelina ‘e...San Marzano® Italian Chopped Tomatoes in Puree
1 cup
Heavy cream
To taste
Salt
To taste
Black pepper
1/2 cup + garnish
Parmesan cheese, finely grated, divided
1 tablespoon
Fresh basil, chopped, divided
1 pound
Ground Italian mild sausage
8 ounces
Mushrooms, sliced
1 ½ teaspoon
Fresh sage, chopped
20 ounces
Ricotta Cheese
2 each
Egg yolk
1/4 tsp
Ground nutmeg
1 pound
Lasagna sheets (precooked)

Preheat oven to 375°F. In a large saucepan pan, heat 1 tablespoon of oil over medium heat.  Add onions and 1 tablespoon of garlic, and sauté until soft and translucent; about 3 minutes.  Add Carmelina ‘e…San Marzano® Italian Chopped Tomatoes in Puree and cream.  Stir to combine and season to taste with salt and pepper.  Bring sauce to a boil, then reduce to a simmer.  Continue to simmer sauce over low heat for 10 minutes. Stir in 1/4 cup of Parmesan cheese and 1 ½ teaspoons of basil.  Remove from heat and set aside.  In large sauté pan, heat 1 tablespoon of oil over medium heat.  Add 1 tablespoon of garlic, ground sausage, mushrooms and sage.  Cook until sausage is browned and cooked through.  Set aside and let cool; about 10 minutes.  Once sausage mixture has cooled, add ricotta cheese, egg yolks, 1/4 cup  of Parmesan cheese, and nutmeg.  Mix until well incorporated. Season with salt and pepper. To assemble, place pasta sheet flat on a cutting board, add a scoop of sausage and cheese filling and roll closed lengthwise.  The stuffed cannelloni should be about 1 ½ -inch thick in diameter.  Repeat this process until all the filling has been used.  Arrange the Cannelloni in an oven safe baking dish, cover with tomato sauce, and top with Parmesan cheese and basil. Cover the pan with aluminum foil and bake for about 30 minutes, until cheese is hot and bubbly. Mangia bene!

 

* Recipe created by Chef Giacomo Pagano on Behalf of Mangia, Inc.