Winter Warmer: Sausage and Winter Greens Cannelloni
As the temperature drops and the nights draw in, it's time to switch to comforting and hearty dishes that will warm you from the inside out. Sausage and winter greens cannelloni is a perfect choice, combining the richness of sausage with the freshness of seasonal greens.
Ingredients
* 12 cannelloni tubes
* 1 pound Italian sausage
* 1 onion, chopped
* 2 garlic cloves, minced
* 1 cup chopped winter greens (such as kale, spinach, or chard)
* 1/2 cup grated Parmesan cheese
* 1/2 cup ricotta cheese
* 1/4 cup milk
* 1 egg
* Salt and pepper to taste
* Marinara sauce, for serving
Instructions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Brown the sausage in a large skillet over medium heat. Add the onion and garlic and cook until softened.
3. In a large bowl, combine the winter greens, Parmesan cheese, ricotta cheese, milk, egg, salt, and pepper. Stir until well combined.
4. Spread 1/4 cup of marinara sauce in the bottom of a 9x13 inch baking dish.
5. Fill the cannelloni tubes with the sausage and winter greens mixture.
6. Arrange the cannelloni tubes in the prepared baking dish.
7. Cover the cannelloni with the remaining marinara sauce.
8. Bake for 25-30 minutes, or until the cannelloni is heated through and the sauce is bubbly.
9. Let stand for 5 minutes before serving.
Tips
* For a richer flavor, use a combination of sweet and spicy Italian sausage.
* If you don't have winter greens, you can use any leafy greens you have on hand.
* To make the dish ahead of time, assemble the cannelloni and bake it for 20 minutes. Let it cool completely, then cover and refrigerate for up to 2 days. When ready to serve, reheat the cannelloni in the oven at 350 degrees F (175 degrees C) for 20-25 minutes, or until heated through.
Conclusion
Sausage and winter greens cannelloni is a delicious and satisfying dish that is perfect for a cold winter night. It's easy to make and can be customized to your liking. So next time you're looking for a comforting meal, give this recipe a try.