Mushroom, Sausage, Ricotta, and Basil Cannelloni
By
Linda Dalton
@Stripey
8
Blue Ribbon Recipe
We loved the flavor combination in this superb and easy cannelloni recipe. It's layered with sauteed mushrooms, fine cheese, sweet Italian sausage, and fresh basil. Using egg roll wrappers instead of noodles is genius. It makes them easy to layer and they have a delicate texture reminiscent of cannelloni noodles. You could serve this for a family dinner or for a special occasion. It's versatile and a must-try.
The Test Kitchen
Ingredients
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8egg roll wrappers cut in half
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1large jar of your favorite tomato/spaghetti sauce
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1 bunchfresh basil
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·Parmesan and mozzarella cheese for topping
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MUSHROOM FILLING
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1 Tbspolive oil
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8 ozbutton mushrooms, sliced
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2 clovegarlic, finely chopped
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1/2 tspkosher salt
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·freshly ground black pepper
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RICOTTA FILLING
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8 ozpart-skim ricotta cheese
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1 largeegg, lightly beaten
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1/4 cgrated Parmesan cheese
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1/3 cshredded low-fat mozzarella cheese
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1 tspcrushed red pepper flakes (optional)
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pinchkosher salt and black pepper
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SAUSAGE FILLING
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3sweet Italian sausages, casings removed
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2 tspolive oil
How to Make Mushroom, Sausage, Ricotta, and Basil Cannelloni
- Add mushrooms and garlic and cook until brown (this could take anywhere from 8 to 20 minutes depending on your stove). Do not let the garlic burn! I'd rather take the time to let the mushrooms brown on a lower heat than having burnt, acrid tasting garlic. When mushrooms are done, remove to a separate bowl and set aside.