Cannelloni
Whether you call it cannelloni of manicotti simply depends on where you live. Whichever name you use, this version of a tubular stuffed pasta uses American cream cheese rather than Ricotta cheese. You can use either one while enjoying a delicious taste of Italy.
Ingredients
14-16 large tubular pasta (manicotti, cannelloni…)
2 pkgs cream cheese, room temperature
1 egg
1/4 cup freshly chopped parsley
1/4 cup freshly chopped basil
1 pound Italian sausage, fully cooked
4 cups crushed tomatoes
1 garlic clove, minced
1 small onion, diced
2 tbsp Italian seasoning
2-3 cups grated cheese (Italian blend cheese)
Salt and pepper to taste
Instructions
1
Cook the pasta according to the packages directions. Drain and rinse under cold water.
2
To make the filling, add the cream cheese (can use Ricotta if you choose), egg, freshly chopped parsley, basil and fully cooked Italian sausage to a large bowl and mix together until creamy. Salt and pepper as needed.
3
Place the filling into a large re-sealable plastic bag (or piping bag) and fill the cooked pasta tubes with the filling.
4
In a separate bowl combine the crushed tomatoes and Italian seasoning, salt and pepper as needed.
5
Add about 1 cup of the sauce to a 9x13 baking pan. Place the prepared pasta onto the sauce and spoon the remaining sauce over the top. Sprinkle the top with cheese and place in a preheated 350 degree oven for about 30 minutes or until the sauce and cheese are bubbling. Serve with fresh chopped basil and enjoy!
