Sausage-Stuffed Canneloni

1 ½ Cups whole milk ricotta cheese
1 Cup fontina cheese, shredded
¼ Cup parmesan cheese, grated
1 egg
¾ Cup Italian sausage, crumbled
Pinch salt
Pinch pepper
¼ Cup caramelized onions
2 fresh lasagna sheets, 11" X 9", or
8 each manicotti tubes, cooked
2 Cups of your favorite pasta sauce
1 Cup mozzarella cheese, shredded
2 Tbsp. parmesan cheese, grated
Preheat oven to 350 degrees. In a large mixing bowl, combine ricotta, fontina, ¼ cup parmesan, egg, crumbled Italian sausage, salt, pepper, and caramelized onions. Mix well.

Cut the fresh lasagna sheets in half lengthwise to create four long pieces of pasta. Divide the filling into four equal portions and place along one of the longer sides of the pasta. Stretch the filling evenly along the edge of the pasta; the filling should be approximately one inch wide. Roll the pasta sheets lengthwise. Cut each roll in half to create eight cannelloni.

For the cooked manicotti tubes: place the filling in a pastry bag and pipe the filling into the eight manicotti tubes. Tip: if you don't have a pastry bag, a gallon size freezer bag, sealed up, with one corner cut off works well, also.

Pour one cup of your favorite pasta sauce into a 12 X 9 inch baking dish. Place the cannelloni in the dish. Pour the other cup of sauce over the cannelloni. Sprinkle the shredded mozzarella and then the two tablespoons of parmesan over the cannelloni. Place in the oven and bake, uncovered, approximately thirty minutes, or until the top is golden brown and the cannelloni are heated through. (tried and true)

Source:
WCPO.com


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