Beef Cannelloni Recipe - Episode 36- Amina is Cooking
Cannelloni with Basil Tomato Sauce
Yields: 6 servings | Serving Size: 2 cannelloni | Calories: 314 | Total Fat: 9g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 58mg | Sodium: 627mg | Carbohydrates: 38g | Fiber: 4g | Sugar: 7g| Protein: 21g | SmartPoints: 9
- 1 (8 ounce) package cannelloni or manicotti shells, optional lasagna sheets
- 1 jar tomato-basil spaghetti or marinara sauce, no sugar added
- 1 pound lean ground turkey or chicken
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried sage
- 1/4 teaspoon crushed red pepper flakes, more or less to suit taste
- 2 teaspoons fennel seeds
- 1 teaspoon dried oregano
- 1/4 teaspoon kosher or sea salt
- 1/4 teaspoon black pepper
- 8- 10 torn basil leaves for garnish, optional
- Preheat the oven to 375 degrees.
- Cook pasta according to package directions and drain.
- Meanwhile, add all the sausage ingredients to a large mixing bowl and mix thoroughly.
- Cook ground turkey sausage (all sausage ingredients) in a large skillet over medium heat, breaking into small pieces while cooking. Ensure the turkey loses its pink color before removing from heat.
- Drain, discard any fat, and add 1 cup of the sauce to the mix. Remove from the heat.
- Cut cannelloni lengthwise. Spoon sausage filling in the center and press pasta back together. Repeat with all the rolls and cover with remaining sauce. Cover tightly with foil and bake for 20 to 25 minutes, until cooked through and bubbly.
- Garnish with torn basil leaves, if desired.
Video: Try me, SPINACH AND RICOTTA CANNELLONI - By www.recipe30.com
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