Cannelloni Mediterranean

Name: Cannelloni Mediterranean
Ingredients: 8 oz. Italian sausage; 1/2 small onion (4 T), chopped; 1/4 c. red bell pepper, chopped; 2 cloves garlic, minced; 4 oz. frozen chopped spinach; 1 jar Bertolli Mediterranean Olive Sauce; 4 oz. ricotta cheese; 4 oz. goat cheese(herbed is good!) or feta, crumbled; 1/2 c. chopped black olives; 12 cannelloni; 6 oz. shredded mozzarella cheese; 4 T. extra-virgin olive oil; Asiago fresh, grated

13 ingredients

1 steps

Ingredients

8 oz. Italian sausage
1/2 small onion (4 T), chopped
1/4 c. red bell pepper, chopped
2 cloves garlic, minced
4 oz. frozen chopped spinach
1 jar Bertolli Mediterranean Olive Sauce
4 oz. ricotta cheese
4 oz. goat cheese(herbed is good!) or feta, crumbled
1/2 c. chopped black olives
12 cannelloni
6 oz. shredded mozzarella cheese
4 T. extra-virgin olive oil
Asiago fresh, grated

Directions

1

{"0":"Preheat oven to 400 degrees. Lightly oil 13x9 baking dish.","2":"Remove casings from sausage. Heat oil in large nonstick skillet over medium-high heat. Add sausage, breaking it up in skillet with spatula, and saute along with onion red pepper, and garlic. Cool slightly.","4":"Cook spinach according to package instructions and drain well. Squeeze spinach dry by handfuls and chop fine.","6":"Spread 1 c. pasta sauce in baking dish. In large bowl combine cooked sausage mixture, spinach, ricotta, 2 oz. of the goat cheese and olives. Place mixture in pastry bag (or large plastic storage bag with tip cut off), fill Cannelloni and place in baking dish on top of sauce.","8":"Spoon 2 cups sauce evenly over Cannelloni, covering them. Top with 2 T. olive oil, mozzarella and remaining 2 oz. goat cheese and bake for 30 minutes. Let stand for 10 minutes before serving.","10":"Serve cannelloni with remaining tomato sauce, heated. Pass around Asiago."}