November 6, 2010

CAJUN STUFFED CANNELLONI


Printed from COOKS.COM

2 lbs. Cajun sausage, 1 hot, 1 mild (Jimmy Dean sausage can be used)
2 med. onions, chopped fine
3 tbsp. garlic, chopped
5 (10 oz.) frozen chopped spinach
6 oz. Italian cheese
6 oz. Italian seasoned bread crumbs
3 oz. Pickapeppa sauce
1 1/2 tbsp. Cajun seasoning
16 oz. sour cream
1/8 tsp. cayenne pepper
2 tbsp. olive oil
Saute sausage until done, chop fine and set aside. Saute onions and garlic in 2 tablespoons olive oil until tender. Add sausage. Place frozen packs of spinach in microwave and thaw. Remove spinach and place in strainer. Add the spinach to the sausage mixture and blend. Add the Pickapeppa sauce, Cajun seasoning and cayenne pepper and cook for five minutes. Add the cheese and bread crumbs. Blend for one minute and remove form heat. Fold in sour cream and blend well. Let cool. Cool Cannelloni noodles according to instructions on package. Cool and stuff with sausage mixture.

CREAM SAUCE FOR CANNELLONI:
2 (8 oz.) whipping cream
3 tbsp. flour
1 stick butter
6 oz. Italian cheese
Mozzarella cheese

Melt butter and add flour. Stir rapidly. Do not let mixture turn brown. Warm the whipping cream in microwave for one minute. Add to flour mixture. Stir and add cheese a little at a time and cook for about one minute or until smooth. Pour the cheese sauce over the Cannelloni. Sprinkle the top with grated Mozzarella cheese and bake for 20 minutes at 350 degrees.

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