Delicious Italian sausage and pasta that fills you with the taste of authenticity. This recipe takes some time and effort to pull off, but the results are totally worth it!
|1 lb||(500g) Maple Leaf® Sausage Meat|
|2||Cloves garlic, minced|
|1||(8 oz/227 g) Bag of spinach, roughly chopped|
|1 lb||(450 g) Ricotta cheese|
|3 tbsp||(45 mL) Chopped fresh herbs (thyme, dill, parsley|
|1 1/4 cup||(300 mL) Grated parmesan cheese, divided|
|1 Pkg||(350 g) Olivieri® Lasagna Sheets|
|2 cups||(500 mL) Ready prepared pasta sauce|
|2 tsp||(10 mL) Olive oil|
HEAT a large skillet over medium-high heat. Add sausage and cook, breaking up with the back of a wooden spoon for 6-8 minutes. Add onion and garlic and cook for 3-4 minutes longer or until onions are softened and sausage is golden brown. Add chopped spinach and toss. Cook for 1-2 minutes or until spinach is wilted. Set aside to cool slightly.
MIX ricotta cheese with egg, 1 cup (250 mL) parmesan cheese and herbs. Season with salt and pepper.
HEAT a large pot of salted water to a boil. Add pasta and cook for 2 minutes. Gently remove from the water and place in a colander. Rinse with cold water then toss with olive oil to prevent pasta from sticking together.
PREHEAT oven to 375°F (190°C).
ADD the sausage mixture to the ricotta cheese mixture. Lay pasta sheets out on a clean, flat work surface. Divide the sausage/ricotta mixture equally between each pasta sheet. Spread mixture over pasta sheets to cover. Roll up each pasta sheet and cut into four equal sections.
SPREAD the ready prepared pasta sauce on the bottom on a 9"x13” (3.5L) rectangle baking dish. Place rotolo pasta rolls, spiral side facing up in the sauce. Cover with aluminum foil and bake in preheated oven for 25 minutes. Remove foil cover and sprinkle with remaining parmesan cheese and return to the oven for 5 minutes or until golden brown. Serve with additional warmed pasta sauce.
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