Posts Tagged ‘Sausage’

Baked Manicotti with Sausage and Mushrooms

I came across a recipe for Baked Manicotti in Saveur magazine. I deviated from the traditional manicotti recipe with the additions of spicy Italian sausage, red pepper flakes and mushrooms. The result was a spicy, hearty Italian dish that will definitely be making its way into my binder of time-honored recipes.
Baked Manicotti with Sausage and Mushrooms
Inspired by Saveur

4 tbsp. unsalted butter
3 cups tomato basil marinara
1  8-oz. box dried manicotti shells (about 14)
8 cloves garlic, finely chopped
1 lb. spicy Italian sausage
2 tsp. red pepper flakes
8 oz. sliced cremini mushrooms
4 cups whole-milk ricotta
1 cup grated parmesan
7 tbsp. chopped curly or flat-leaf parsley
1 1⁄2 tsp. kosher salt
1⁄2 tsp. freshly ground black pepper
1 tsp. freshly ground nutmeg
2 eggs, beaten

Grease a 9″ x 13″ baking pan with 1 tbsp. butter and spread 1⁄2 cup of the marinara sauce across the bottom of the pan. Set aside. Bring a 6-qt. pot of salted water to a boil over high heat. Add the manicotti and cook until just tender, about 8 minutes. Drain manicotti and rinse under cold water; set aside.

Heat oven to 450°. Heat remaining butter in a 12″ skillet over medium heat. Add garlic and cook, stirring occasionally, until soft, about 5 minutes. Add spicy Italian sausage, red pepper flakes and mushrooms. Saute until sausage is browned. Transfer mixture to a medium bowl along with the ricotta, 1⁄2 cup parmesan, 5 tbsp. chopped parsley, salt, pepper, nutmeg, and eggs and stir to combine.

Spoon some of the filling into both openings of each manicotti shell. (Alternatively, transfer the ricotta mixture to a 1-gallon resealable plastic bag, snip off a bottom corner of the bag, and pipe filling into pasta.) Repeat with remaining manicotti shells. Transfer stuffed manicotti to prepared baking dish, making 2 rows. Spread the remaining marinara sauce over the manicotti and sprinkle with remaining parmesan. Bake until hot and bubbly, about 20 minutes. Sprinkle with remaining parsley. Let sit for 5 minutes before serving.


Garlicky Spinach-Sausage Gratin

Diving further into my Cooking Light magazine I found myself drawn to the “Budget Cooking” section. Curious if I could make a delicious meal for only $2.42 a serving, I decided to try the Garlicky Spinach-Sausage Gratin. Not only was I surprised at the simplicity of this dish, but its heartiness is filling, yet the ingredients healthy. I adore spinach so I’m drawn to anything that contains the green leafy vegetable. This recipe is a harmonious gratin that is filling and comforting, welcoming fall’s dark, chilly nights. In case you’re wondering, yes this meal can feed four people for under $10. Not an easy feat in today’s tight-budgeted world.

Garlicky Spinach-Sausage Gratin

by Cooking Light

2 tablespoons olive oil, divided
1 cup chopped onion
8 garlic cloves, coarsely chopped
6 ounces pork sausage (I used 1 pound)
1/4 teaspoon kosher salt
1/4 teaspoon ground red pepper
2 tablespoons all-purpose flour
2 cups 2% reduced-fat milk
2 large eggs, lightly beaten
12 ounces fresh spinach, trimmed
Cooking spray
2 ounces French bread baguette, torn into 1-inch pieces
1/3 cup grated Parmesan cheese

Preheat oven to 450°.

Heat a Dutch oven over medium-high heat. Add 1 1/2 teaspoons oil; swirl. Add onion; sauté 4 minutes. Add garlic; sauté 1 minute, stirring constantly. Add sausage, salt, and pepper; sauté 5 minutes, stirring to crumble. Remove mixture from pan; drain. Wipe pan.

Return sausage mixture to pan. Stir in flour; sauté 30 seconds, stirring constantly. Combine milk and eggs, stirring well. Reduce heat to medium. Stir milk mixture into sausage mixture; bring to a boil, and cook 2 minutes, stirring constantly. Remove from heat; stir in spinach. Spoon spinach mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.

Place bread in a food processor, and pulse until 1 cup coarse crumbs form. Heat a large skillet over medium-high heat. Add remaining 1 1/2 tablespoons olive oil to pan, and swirl to coat. Stir in crumbs, and sauté for 3 minutes or until toasted, stirring frequently. Sprinkle crumbs over spinach mixture, and top with cheese. Bake at 450° for 12 minutes or until bubbly.

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