Italian Sausage, Spinach, and Ricotta Cannelloni - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, diced
- 8 ounces sweet Italian sausage, casings removed or bulk sausage meat
- 1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
- 1 (15-ounce) container ricotta cheese
- 1 1/2 cups plus 1/2 cup freshly grated Parmesan cheese
- 3 large eggs
- Salt and freshly ground black pepper
- Fresh Pasta Dough, rolled out and cut into 6 by-7-inch rectangles, recipe follows
- 4 cups Simple Tomato Sauce, recipe follows
- Fresh basil, for garnish
- Fresh Pasta Dough
- 2 cups flour
- 3 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon extra-virgin olive oil
- Simple Tomato Sauce
- 1/4 cup extra-virgin olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, peeled and sliced
- 3 tablespoons chopped fresh basil or 1 tablespoon dried basil
- 2 (28-ounce) cans diced tomatoes
- Salt and freshly ground black pepper
Instructions
- In a large skillet, heat the olive oil over medium-high heat and saute the onion until fragrant and translucent. Add the Italian sausage meat, breaking it up with the back of a wooden spoon and brown it until no longer pink, about 10 to 12 minutes. Drain the excess fat from the sausage meat, and set aside to cool.
- In a large mixing bowl stir together the drained and squeeze-dried spinach, ricotta, 1 1/2 cups Parmesan, eggs, cooled Italian sausage and onion mixture, salt, and freshly ground black pepper, to taste.
- Place the oven rack in the center of the oven and preheat the oven to 400 degrees F.
- In a large pot of salted boiling water, cook the fresh pasta rectangles for 1 minute and remove with a slotted spatula. Set aside.
- In a 9 by 13-inch baking dish, spread 2 cups tomato sauce. Working with 1 pasta rectangle at a time, spread 6 tablespoons filling along one edge and roll the pasta sheet up tightly, leaving the ends open. Repeat until you have 8 cannelloni.
- Arrange the prepared cannelloni, seam-side down, in a single layer in the baking dish. Spoon the remaining 2 cups tomato sauce evenly over the cannelloni. Sprinkle the remaining 1/2 cup grated Parmesan over top.
- Bake the cannelloni for 20 minutes and let it stand for 10 minutes before serving.
- Serve the cannelloni with extra tomato sauce from the baking dish and garnish with fresh basil.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Spinach, Basil.
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